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Grilled Skirt Steak Salad with Charred Tomatillo Salsa

Servings 4
Author Niki Ford


  • 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)


  1. 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.
  2. 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.
  3. Preheat the grill to medium-high. Brush the garlic from the steak, then grill 3 minutes per side for medium rare. Transfer the steak to a cutting board, let rest for 5 minutes, then slice thinly against the grain.

  4. 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.