This Skirt Steak Salad combines tender sliced steak with crisp red onion, cucumber, and tomatoes in a simple lemon-garlic vinaigrette. It's a Mediterranean-inspired dish that balances protein with fresh vegetables and bright acidity for a satisfying meal.
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Thinly slice the red onion and place it in a large mixing bowl.
Dice the cucumber and add it to the bowl with the onions.
Quarter the cherry tomatoes and add them to the bowl.
Finely chop the fresh parsley and add it to the bowl.
To make the dressing, mince or mash the garlic cloves until a paste forms.
In a small bowl, combine the garlic paste, the juice of one lemon, and olive oil. Whisk to combine.
Heat a skillet over high heat. Add a pinch of salt and the cooking oil.
Carefully place the skirt steak in the hot pan and sear for 1-2 minutes per side, until browned.
Remove the steak from the pan, let it rest for a moment, then slice it into bite-sized pieces.
Add the cooked steak to the mixing bowl with the vegetables.
Sprinkle the salad spice blend over the ingredients in the bowl.
Pour the prepared dressing over the salad.
Toss everything together until well combined.
Serve the salad in a bowl and garnish with a sprinkle of sumac, if desired.
Store leftover salad with steak and dressing separate in airtight containers for up to 2 days; reheat steak gently and assemble before serving.
Heat 1 tbsp cooking oil in a skillet over medium-high heat. Season steak with salt and sear 4–5 minutes per side for medium-rare. Let rest 5 minutes, then slice thinly against the grain.
Yes. Cook and slice the steak up to 1 day ahead and refrigerate. Assemble the salad with dressing just before serving to keep vegetables crisp.
Flank steak, hanger steak, or sirloin work well. Avoid cuts that need slow cooking; choose lean, quick-cooking steaks.
Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Skirt steak is thin, so it cooks quickly—watch carefully to avoid overcooking.
No, it contains skirt steak. To make a vegetarian version, omit the steak and add chickpeas, white beans, or grilled halloumi for protein.
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