Skirt Steak Salad and Green Beans Recipe

Growing up, I remember theme dinners in our house.  My husband says the same thing.  It must have been an Italian-American mother thing.  Well, I find I often keep similar themes.  And our absolute favorite meal is skirt steak.  For instance, Mondays is usually soup night (or stew).  Tuesdays and Saturdays are usually our red meat nights (and we generally only do red meats twice a week, except for t a meatball on Sunday).  Wednedays and Thursdays is chicken, pork or veal, interchangeably. Fridays is usually fresh fish or  pizza (and these days it is homemade to keep the integrity of our healthy lifestyle).  Sundays is always pasta (we say “macaroni”), although we now ONLY do Dreamfields low glycemic pasta.

This past Tuesday, we were in the mood for the skirt steak we got an an AMAZING deal during Stew Leonard’s opening week.  We could not believe skirt steak was only $6.99 a pound (it usually goes for much more, up to $13.99 a pound!) and we got 14 pounds (yes,we LOVE skirt steak, and it is filling up our freezers!)  I was toying with doing a salad with grilled chicken, but instead decided a grilled skirt steak salad would be just what we all were in the mood for.  And because I had bought so much green beans on sale for only $1.99 a pound, I had to do those for our side dish.

(We made the video courtesy of the Sprout by Hewlett Packard.  Want to learn more about Sprout?  Click here!)

This is a very simple recipe, and anyone can make it!  We personally prefer our skirt steaks on the barbecue, but after getting 27 inches of snow the other day, we had to use the indoor grill.  And I was THRILLED to get to use my new Calphalon multi-pot*!  I always hate having to grab a colander to strain my steamed veggies or pastas!  It is so much easier to throw my green beans into the strainer while I am cutting them, then clean them right in the strainer, fill the pot with water and throw the strainer right into the pot!  After steaming, I just lift the strainer right out of the pot and I am all done!  In this case, I emptied the pot and then threw the green beans back in the pot to marinate.



1 pound skirt steaks, cut into strips
1 bag spring mix
6 leaves romaine lettuce
1 green pepper
1 cucumber
1/4 cup balsamic vinegar
6 cloves chopped garlic
1/4 cup balsamic vinaigrette dressing

1. Cut steak into strips 1/2 inch wide. Add balsamic vinegar and garlic, toss and let marinate a minimum of one hour.
2. Make your salad, adding spring mix and torn your romaine lettuce, sliced up cucumber, sliced up green pepper
3. Grill your steak to your liking (our family likes it rare)
4. Add steak to salad, tossing gently. Add balsamic vinaigrette dressing and toss again.



1 pound green beans, cutting off ends and rinsed
1/4 cup balsamic vinegar
6 cloves clopped garlic

1. Cut and clean green beans, boil gently for 5 minutes
2. Drain beans. If you prefer your green beans cold, run under cold water and drain again. Add vinegar and garlic, tossing gently.


skirt steak salad and green beans


*About the Calphalon Classic Nonstick 8-Quart Multi-Pot:

  • Dual-layer nonstick for easy food release, and quick cleanup
  • Convenient measuring marks, pour spouts & straining lids
  • Durable hard-anodized aluminum construction
  • Stainless steel pasta insert for cooking noodles, vegetables and more
  • Tempered glass lid
  • Oven safe up to 450°F



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