Southwest Skirt Steak Salad

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

  1. 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.
  2. 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).
  3. Remove steak, wrap in aluminum foil, and let sit for 5-10 minutes before slicing.
  4. Meanwhile, assemble salads by splitting all salad ingredients amongst four bowls or food storage containers with air-tight lids.
  5. 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.