Fresh and light yet hearty, this gluten free steak salad is simply delicious—and it’s easily doubled to feed a crowd. The steak chills for two hours, so plan ahead, and keep it in the fridge until grilling to avoid overcooking the thin cut. FYI, you can skip the grill, cut the steak into three or four pieces, and sear it with 1 tablespoon of olive oil in a preheated large cast-iron skillet over medium-high heat.
Grilled Skirt Steak Salad with Charred Tomatillo Salsa
- 1 pound skirt steak
- Kosher salt and freshly ground pepper
- 2 cloves garlic, smashed
- 1/4 cup olive oil
- 10 fingerling potatoes
- 6 loosely packed cups arugula
- 1-1/2 teaspoons fresh lemon juice
- 1-1/2 ripe avocados, thinly sliced
- 1 recipe Charred Tomatillo Salsa (below)
Season the steak with 1 teaspoon salt and a few grinds of pepper. Transfer to a covered container, toss with the garlic and 2 tablespoons of the olive oil, and chill, covered, for at least 2 hours.
Place the potatoes in a small saucepan, cover with water, season generously with salt, bring to a gentle boil, and cook until fork-tender, 10 to 15 minutes. Drain and set aside to cool.
Preheat the grill to medium-high. Brush the garlic from the steak, then grill 3 minutes per side for medium are. Transfer the steak to a cutting board, let rest for 5 minutes, then slice thinly against the grain.
Halve the potatoes lengthwise. In a large bowl, toss the potatoes with the arugula, 1/8 teaspoon salt, the remaining 2 tablespoons olive oil, and the lemon juice. Transfer to a serving platter, add the avocado slices, sprinkle with salt, top with the steak, and serve with the salsa.
Charred Tomatillo Salsa
- 1 pound tomatillos, husked and rinsed well
- 1 1/2-inch-thick slice white onion
- 2 cloves garlic, unpeeled
- 1 jalapeño chile
- Kosher salt
- 1/2 cup roughly chopped cilantro sprigs
- 1 tablespoon fresh lime juice
Line a cast-iron skillet with aluminum foil. Heat the skillet over high heat for 3 minutes. Add the tomatillos, onion, garlic, and jalapeño and cook, turning each ingredient occasionally, until blackened on all sides and soft, about 10 minutes for the garlic, onion, and jalapeño and about 20 minutes for the tomatillos. Stem and seed the jalapeño, peel the garlic, and stem the tomatillos.
Pulse all of the charred vegetables in a blender until finely chopped or blend until smooth, if desired. Transfer to a bowl, stir in 1/4 teaspoon salt, the cilantro, and the lime juice, and serve.
Photography Chelsea McNamara