Marinated Skirt Steak with Arugula Radish Salad

Michael Symon
Servings: 6
45 to 60 min
Part 1 of 2

Don't settle for plain steak, add tons of flavor by marinating it first!

  • Ingredients
  • step-by-step directions
Marinated Skirt Steak with Arugula Radish Salad
  • Grilled Skirt Steak
  • 2 tablespoons light brown sugar
  • 2 tablespoons dijon mustard
  • 1/2 cup Soy sauce
  • 3 garlic cloves (smashed)
  • 1 1/2 pounds skirt steak
  • Arugula Radish Salad Arugula Radish Salad Kosher salt and freshly ground black pepper Arugula Radish Salad
  • 1 cup Arugula
  • 2 radishes (shaved)
  • 1/2 bunch Mint (leaves torn)
  • 1 green apple (shaved)
  • 3 celery ribs (shaved on a bias)
  • 1/2 cup Blue cheese (crumbled)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced shallot
  • 3/4 cup Extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • In a rimmed baking dish or zip top bag, combine the brown sugar, mustard, soy, garlic and season with salt and pepper. Place the steak into the marinade, making sure to coat both sides. Cover and marinate at room temperature for 30 minutes, or place in the fridge to marinate for 2-3 hours. Remove from fridge 15 minutes prior to grilling.
  • Preheat grill to medium-high. Remove steak from marinade and pat off excess liquid. Place on the grill and cook for 4-5 minutes then flip and continue to cook for 3-4 more minutes for a medium-rare steak. Continue to cook until you've reached a desired temperature.
  • Remove steak to a cutting board and allow to rest for a few minutes before slicing. Cut into thin strips, against the grain.
  • Serve with freshly dressed arugula salad.
  • For Salad: Whisk together the red wine vinegar, mustard and shallot. Slowly drizzle in the olive oil while continuing to whisk. Once emulsified, season to taste.
  • Combine the remaining salad ingredients in a large bowl and toss with the vinaigrette.
  • Tips: Marinate the steak the night before. This makes for a quick, delicious dinner!
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