Grilled Skirt Steak Salad with Beaujolais
As we head into fall, I’m still going strong on the grill. It’s hard to give up the ease and playfulness of summer grilling, and thankfully there’s no need to do so just yet. But at least in my mind and heart, fall calls for a slightly more mature, thoughtful take on flavor. Skirt steak marinated in the bold Central-American-inspired flavors of lime, sherry vinegar and ancho chili feels so very right at this time of year, especially when thinly sliced over a light yet satisfying salad finished with grilled croutons.
Thanks to Beaujolais Wines for sponsoring this post, and thanks to you for supporting our partners.
This meal is gluten-free if you skip the baguette or simply use gluten-free bread.
Grilled skirt steak and Beaujolais
Skirt steak is a great match for a bold marinade and a quick spin on a very hot grill. Served seared on the outside and medium-rare inside, it doesn’t get much better. You can substitute flatiron or even flank steak if that’s what you can find. All three cuts will shine with this treatment.
I like to serve this grilled steak salad paired with a nice, rich, full-bodied Beaujolais like the Château de Saint-Amour I received. Beaujolais is an unfussy wine type that complements a wide variety of foods. It works well at lots of events, too, from an early fall BBQ on a newly crisp evening to a ladies’ night in fueled with hearty appetizers and great conversation.
What's so special about Beaujolais?
Beaujolais is one of those rare birds which, unlike the rest of us, CAN be everything to everyone. It comes in white, red and rosé and runs the gamut from extremely light and fruity to the richer, tannic vibe of the Saint-Amour. One thing that doesn’t change no matter which Beaujolais you choose is that the name signifies artisanal quality and good value. Like an early fall evening and a bold steak salad, it doesn’t get much better.
- 1/4 cup vegetable oil
- Juice of one lime
- 1 tablespoon sherry vinegar
- 1 garlic clove, minced
- 1/2 medium shallot, minced
- 1 teaspoon ancho chili powder
- 1 teaspoon soy sauce
- 1/2 teaspoon fine sea salt
- 1 1/2 pounds skirt steak (or flatiron or flank steak)
- 1/2 baguette, cut crosswise into 1/4-inch slices
- 4 big handfuls salad greens (I used baby romaine)
- 1 pint cherry or grape tomatoes
- 1 English cucumber, diced
- 1/2 small red onion, diced
- 2 ripe avocados, sliced
- Extra-virgin olive oil
- Balsamic Glaze
- Flaky sea salt and freshly ground black pepper
- In a large zip-top bag or a 9x12 glass baking dish, stir together the vegetable oil, lime juice, sherry vinegar, garlic, shallot, chili powder, soy sauce and salt. Place steak in bag or dish and coat well with marinade. Marinate for two hours at room temperature or 8 hours in the fridge, flipping once if possible to ensure even coverage.
- Heat a gas grill to high (the hotter the better) or prepare a charcoal grill for direct heat. Remove steak from marinade and shake off any excess liquid, then grill each side for just a few minutes, until outside is nicely seared in spots and internal temperature reaches 130°F (check with an instant-read thermometer) for medium-rare. Skirt, flatiron and flank steak are best at medium-rare.
- Remove steak to a cutting board and let rest for 5 to 10 minutes. Place baguette slices on the grill in the coolest spot and toast very briefly, flipping once, to crisp the outside and get some grill marks. Set aside.
- Arrange some greens, tomatoes, cucumber, red onion and avocado in each of four bowls. Slice the steak thinly against the grain and top each bowl with a generous serving. Drizzle salads with olive oil and balsamic glaze. Sprinkle with flaky salt and pepper and serve.