Grilled Skirt Steak with Tomato Salad

Summer meals couldn’t be simpler than with this Grilled Skirt Steak with Tomato Salad!  Marinate and then grill up skirt steak, top it with a fresh summer tomato salad and serve!  Easy Peasy!

The marinade for the steak tenderizes and flavors it beautifully.  The skirt steak (or hanger steak) absorbs the marinade and caramelizes when grilled so that you get a nice crunchy crust on the steak.  Add this lightly-dressed tomato, red onion and arugula salad and you will be thrilled with the results!

Skirt or hanger steak is the ideal choice for this recipe.  It is a thinner cut of meat so it cooks quickly.  It’s deeply flavored and well-marbled.  You could substitute flank steak but be sure to marinate it for 24 hours and adjust the cooking time as it’s a thicker steak.

The marinade is a combination of olive oil, garlic red wine vinegar, soy sauce and honey (or agave nectar).  Mix it together and add the steak.  Make sure it’s well-coated and refrigerate for at least 2 hours.  

To save room in the fridge, I place the steak and marinade in a resealable bag and turn it over every so often to be sure that the entire steak is coated.

Grill the steak for 4-6 minutes per side.  Try not to move it too much so that it achieves a crunchy char to it.  Once cooked, remove it from the grill and let it rest for 10 minutes.

Meanwhile, make the salad by combining halved cherry tomatoes with a bit of olive oil, salt and pepper and then add the arugula and red onions.

Slice the steak against the grain and top it with the tomato salad.

This is an easy dinner for a casual weeknight meal or step it up and serve it to a crowd!

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Grilled Skirt Steak with Tomato Salad

Makes: 6 servings

Prep Time: 5 minutes

Grill Time: 12 minutes

Total Time: 17 minutes plus marinate time 2 hours 


For the Steak & Marinade:

  • 2 pounds hanger or skirt steak
  • 1/3 cup olive oil
  • 2 garlic cloves, chopped
  • 2 tbsp red wine vinegar
  • 1/4 cup soy sauce
  • 4 tbsp agave nectar or honey

For the Tomato Salad:

  • 1-2 pints cherry tomatoes, halved
  • 2-3 tbsp olive oil
  • Kosher salt
  • Freshly cracked black pepper
  • 1 handful of fresh arugula or upland cress
  • 1/3 red onion, thinly sliced


Combine the ingredients for the marinade in a large non-reactive bowl. Add the steak and marinate for at least 2 hours up to 24.

Heat a grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get crisscross grill marks.

Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes. 

In a large bowl, toss the halved cherry tomatoes with a few tablespoons of olive oil, salt, pepper, arugula and red onions.

Slice the steak against the grain and top with the tomato salad. Serve immediately.

Recipe by What’s Gaby Cooking


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