Skirt Steak with Cilantro Garlic Sauce
and spinach tomato salad
With leftover Cilantro Garlic Sauce made earlier in the week, this flavorful meal is a breeze. It was last featured in 2020.
Cooking methods: This recipe includes instructions for using the stovetop or grill. Select your preferred method.
Ingredients
- Steak, skirt - 1 lb (sub flank or hanger)
- Cilantro Garlic Sauce - ~1/3 cup (ingredients listed separately)
- Tomatoes, cherry or grape - 1 cup , halved
- Spinach, baby - 5 oz
- Pepitas / pumpkin seeds - 1/4 cup
- Cilantro Garlic Sauce - ~1/3 cup (ingredients listed separately)
- Cilantro leaves - 1/4 cup , chopped
- Garlic - 2 cloves , chopped
- Jalapenos - 1 , chopped
- Oil, olive - 1/4 cup
- Vinegar, red wine - 1 Tbsp
- Lemon juice - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Salt - 1/2 tsp
Choose Cooking Method
Prep
-
Make cilantro garlic sauce - (Skip if made ahead for Monday.) Roughly chop cilantro, garlic, and jalapenos. Combine with oil, vinegar, lemon juice, mustard, and salt. Use an immersion blender to blend until smooth. (Can be done up to 5 days ahead)
-
Marinate steak - (If prepping right before cooking, get grill heating before continuing with prep.) Tenderize steak with a fork and combine with cilantro garlic sauce (portion for steak). Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
-
Tomatoes - Slice tomatoes in half. (Can be done 1 day ahead)
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Make
-
Remove steak from marinade (discard marinade) and season generously on both sides with some salt and pepper.
-
Heat up grill to 500F / 260C. Clean grates and brush with some oil. Add steak to heated grill. Grill steak for ~3 minutes on each side with the cover closed. Continue cooking until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
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Remove steak from heat, cover in foil to keep warm, and let rest for 5 to 10 minutes before slicing across the grain (i.e. perpendicular to the fibers).
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While steak rests, toss together tomatoes, spinach, and pepitas. Toss with cilantro garlic sauce (portion for salad).
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Serve sliced steak with salad on the side. Enjoy!
Prep
-
Make cilantro garlic sauce - (Skip if made ahead for Monday.) Roughly chop cilantro, garlic, and jalapenos. Combine with oil, vinegar, lemon juice, mustard, and salt. Use an immersion blender to blend until smooth. (Can be done up to 5 days ahead)
-
Marinate steak - Tenderize steak with a fork and combine with cilantro garlic sauce (portion for steak). Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
-
Tomatoes - Slice tomatoes in half. (Can be done 1 day ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Remove steak from marinade (discard marinade) and season generously on both sides with some salt and pepper.
-
Heat up a grill pan over high heat. Brush with some oil and add steak. Sear steak on both sides. Continue cooking until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
-
Remove steak from heat, cover in foil to keep warm, and let rest for 5 to 10 minutes before slicing across the grain (i.e. perpendicular to the fibers).
-
While steak rests, toss together tomatoes, spinach, and pepitas. Toss with cilantro garlic sauce (portion for salad).
-
Serve sliced steak with salad on the side. Enjoy!
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