Recipes Ingredients Meat & Poultry Beef Recipes Grilled Skirt Steak Salad Be the first to rate & review! This grilled skirt steak salad is a versatile concept that starts with the meat, a bright vinaigrette, crunchy greens. By Shira Bocar Shira Bocar Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on June 18, 2024 Rate PRINT Share Close Photo: Con Poulos Prep Time: 35 mins Total Time: 1 hr 5 mins Yield: 4 to 6 Serves Some dishes are so adjustable, they're more a concept than a recipe. Exhibit A: this grilled steak salad. The trick is to drizzle on a little vinaigrette when the meat comes off the heat, to give it a savory brightness. Lay the sliced steak and grilled vegetables on top of crunchy romaine and anything else that beckons at the farm stand, then top it all off with briny feta and more vinaigrette. Ingredients 12 ounces skirt steak, cut into 4 even pieces Kosher salt and freshly ground pepper 2 ears corn, shucked 1 large red onion, cut into ⅓-inch-thick rounds Extra-virgin olive oil, for brushing Vegetable oil, for grill Basic Vinaigrette 1 head romaine, chopped 1 orange or yellow bell pepper, stem removed, seeded and chopped 1 cup cherry tomatoes, halved 3 ounces feta, crumbled (⅔ cup) Directions Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil. Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes a side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion. Meanwhile, grill steak until a thermometer inserted into thickest part registers 125°F for medium-rare, about 3 minutes a side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let stand 10 minutes, then slice against the grain. In a large salad bowl or platter, layer romaine, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of remaining vinaigrette. Top with steak and feta. Serve with remaining dressing on the side. Originally appeared: Martha Stewart Living, July/August 2020 Rate It PRINT