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Skirt Steak Salad

Skirt Steak Salad

Vibrate flavors of crisp citrus & full bodied richness, this weekday dinner option will satisfy your cravings & leave you feeling great. 



  • 1.5lb Triple C Skirt Steak
  • 2 Romain Hearts, quartered longways. 
  • 1/4 c. Olive oil
  • 1/4 c. Persian Lime olive oil from Cardenas (found in our store)
  • 1/4 c. Red wine vinegar 
  • 2 tbs. capers, chopped 
  • 1 tbs. Garlic, minced 
  • 2 scallions, chopped 
  • 2 tbs. mint, chopped 
  • Salt & Pepper to taste 
  • 1 small tomato, diced
  • 4 small radishes, sliced thin
  • Feta Cheese 


  • If your Skirt steak is too long for your pan or grill, cut it in pieces that will fit! 
  • Whisk together olive oil, vinegar, capers, garlic, scallions, salt & pepper. 
  • In a bowl or plastic bag pour half of this dressing & add skirt steak. 
  • Save the other half of the dressing for later 
  • Marinate skirt steak for 1 hour to overnight in the fridge. 
  • Place your Romain hearts on a plate. 
  • Layer tomatoes & radishes over the Romain 
  • Heat up your cast iron ( or grill!) on medium to high heat & cook skirt steak for 2.5 to 3 minutes on each side. 
  • Remove steak from heat and let rest for 4 minutes 
  • Cut against the grain & lay strips onto your salad 
  • Pour remaining dressing overtop & sprinkle feta for the final touch. 


Slice some Main street Grain bread & pour a glass of red wine to complete this meal. Enjoy a fresh & hearty farm to table dinner. 

Made with love by Corie 

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