Skirt Steak Salad

Skirt Steak on Arugula might just be a perfect summer meal...just be sure to buy your arugula from the farmer who grew it for the best product.

Serves 4


  • 1 ½ # skirt steak

  • 3 bunches arugula

  • 2 lemons

  • Olive oil


Preheat grill

Lay steak on a baking sheet. Remove as much visible fat as possible. Season with kosher salt and fresh ground pepper.

Rinse and spin arugula.

Grill steak over medium high heat for about 7 minutes on one side and about 5-6 minutes on the other. It should be cooked medium-well for best results.*

Meanwhile, in a large bowl, add:

  • Juice of 2-3 lemons

  • 6-7 T olive oil

  • Pinch kosher salt

  • Few turns fresh ground pepper

Take the steak off the grill and let sit for 15 minutes on a baking rack set over a sheet pan.

Slice across the grain.

Toss arugula in dressing and divide among four dinner plates. (Don’t toss the salad too early, the lemon makes the arugula wilt and while this doesn’t affect taste, it won’t look as pretty.)

Top with steak and serve immediately.

* Skirt steak is the diaphram muscle. It's got a lot of texture and tons of flavor - the polar opposite of a filet mignon which is buttery soft but has less beefy taste.

When not properly cooked or sliced it's rubbery and hard to chew. It has to be cooked toward the WELL DONE end of the spectrum or it'll be too tough.