WEEKDAYS 1e|12c|p

Grilled Skirt Steak & Arugula Salad

Marilyn Wright
Servings: 8 to 10
30 to 60 min

Fire up the grill and make this juicy & delicious skirt steak with arugula salad!

  • Ingredients
  • step-by-step directions
Grilled Skirt Steak & Arugula Salad
  • 1 pound skirt steak (cleaned)
  • 1/2 cup low sodium soy sauce
  • 1 teaspoon cinnamon
  • 2-3 cloves garlic (peeled and minced)
  • 2 tablespoons pineapple juice
  • freshly ground black pepper (to taste)
Arugula Salad
  • 2 tablespoons dijon mustard
  • 2 tablespoons honey
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 box baby arugula (5 ounces)
  • 4 large dried figs (chopped)
  • 4 ounces goat cheese (crumbled)
  • kosher salt and freshly ground black pepper (to taste)
  • For the Steak: in a medium bowl add the soy sauce, cinnamon, garlic, pineapple juice and pepper and mix to combine. Pour mixture into plastic zip-top bag with the steak and place in the refrigerator to marinate overnight.
  • Remove from the fridge and preheat grill to medium-high heat. Place steak on the grill and cook for 5-7 minutes per side. Remove steak to plate and allow to rest for 5 minutes. Slice and serve with arugula salad. Pour any remaining juices over the sliced steak before serving with salad.
  • For the Salad: in a medium bowl add the mustard, honey, red wine vinegar and olive oil and whisk to combine. Season with salt and pepper.
  • In a large bowl, add the arugula, figs and goat cheese. Pour dressing over salad and toss to combine.
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