This grilled steak salad features thinly sliced skirt steak tossed with fresh basil and charred lime juice, served over a creamy homemade romesco made from roasted red peppers, cashews, and sundried tomatoes. The nutty, smoky sauce elevates simple grilled meat into a restaurant-worthy dish.
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Season the skirt steak generously with salt.
Cut the limes in half.
On a hot grill, cook the steak, red bell peppers, and limes (cut-side down). Grill until the steak is cooked to your liking and the peppers and limes are nicely charred.
Once charred, place the hot peppers in a bowl and cover with plastic wrap to steam for about 10 minutes. This will make the skins easier to peel.
Peel the skins from the roasted peppers. In a blender, combine the roasted peppers, smoked paprika, roasted cashews, sundried tomatoes, sundried tomato oil, sherry vinegar, olive oil, garlic clove, salt, and pepper.
Blend the sauce on high until completely smooth and creamy.
Allow the grilled steak to rest for 5-10 minutes before slicing it thinly against the grain.
On a cutting board, toss the sliced steak with the juice from the grilled limes, a drizzle of extra virgin olive oil, salt, pepper, and plenty of fresh basil leaves.
To serve, spread a generous layer of the romesco sauce on a platter and top with the dressed steak salad. Garnish with more fresh basil if desired.
Refrigerate cooked steak and romesco separately in airtight containers up to 4 days. Reheat steak gently on low heat or serve cold; romesco keeps best chilled and can be thinned with olive oil if it thickens.
grill or grill pan · food processor or blender
Skirt steak is ideal—it's flavorful, cooks quickly, and becomes tender when sliced thinly against the grain. Flank or bavette also work well.
Yes. Make it up to 3 days ahead and refrigerate in an airtight container. Let it come to room temperature or thin with a splash of olive oil before serving.
Cook to medium-rare (130–135°F internal temp) for best tenderness and flavor. Let it rest 5 minutes before slicing.
Almonds or walnuts work, though cashews give the creamiest texture. Sunflower seeds offer a nut-free option but with less richness.
Yes—the romesco uses only cashews and olive oil for creaminess, making it naturally dairy-free.
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