Southwest Skirt Steak Salad is a delicious summer grilling recipe that can be made into meal prep bowls for the week!
I finally live with a person who knows how to grill and I cannot be more excited about it. Since moving into our new place, Pat and I have grilled on our rooftop about 3 times per week. We’re obsessed.
Most recently, we’ve discovered the beauty of grilled skirt steak. After doing extensive research on how to grill skirt steak, we feel like we’ve finally got it down!
The first night I made this skirt steak marinade recipe, Pat couldn’t help but to eat half of the steak before I even had the salads assembled. It’s that good!
As for the salads themselves, if you’re one of those rare unicorns like me who actually enjoys a good salad in the summer but doesn’t want to spend $15 on this, I think you’ll seriously LOVE this Southwest Skirt Steak Salad.
Pat told me about a wrap he often orders for lunch, and it was a southwest steak wrap. I thought to myself how easy it would be to recreate, and I was right! These are the exact ingredients of that wrap and so much less expensive to make. Plus, I can make these steak salads as a meal prep.
The beauty of a steak salad is that it’s a true picky-eater pleaser. It doesn’t even feel like you’re eating salad because it tastes so indulgent.
Next time you need an amazing summer grilling recipe, give these Southwest Skirt Steak Salads a try. I hope you love them as much as we do!
Southwest Skirt Steak Salad
Southwest Skirt Steak Salad is a easy and delicious summer grilling recipe that can be made into meal prep bowls!
Ingredients
For the Skirt Steak
- 2 pounds skirt steak
- 1/2 cup olive oil
- 1/3 cup soy sauce or coconut aminos
- 2 large cloves garlic
- 1/4 cup lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 3 tablespoons dark brown sugar or coconut sugar
For the Salads
- 4 cups mixed greens
- 1/2 cup corn (or 1 corn on the cob, grilled and cut off the cob)
- 1/2 cup black beans, drained and rinsed
- 1/2 cup carrots, shredded
- 1 bell pepper, sliced
- 1/2 red onion, sliced
- 1 cup cheddar or feta cheese, grated
- 1 cup cherry tomatoes, halved
- 4 green onions sliced
- 1/2 cup Santa Fe tortilla strips
- Dressing of choice (I use this one)
Instructions
- In a large zip top bag, combine all marinade ingredients and mix to combine. Add the skirt steak, seal the bag, and let marinade for 1 hour in the refrigerator.
- Heat grill until it's nice and hot. Grill skirt steak for about 3 minutes per side (or as little as 1 minute per side if you like it rare in the middle).
- Remove steak, wrap in aluminum foil, and let sit for 5-10 minutes before slicing.
- Meanwhile, assemble salads by splitting all salad ingredients amongst four bowls or food storage containers with air-tight lids.
- Add sliced steak to the salads and top with dressing. Enjoy!
Notes
If making these as meal prep bowls and you like the steak hot, store the steak separately to make it easier to microwave when you're ready to eat. If stored in containers with air-tight seals, these will keep in the refrigerator for about 4 days. I also recommend storing the tortilla strips separately until you're ready to eat.
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