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Honey Glazed Skirt Steak Salad: Recipe and Tips

Honey Glazed Skirt Steak Salad: Recipe and Tips

A South of the Border entree steak salad recipe featuring honey glazed skirt steak, fresh greens, and quick pickled onions.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 414 kcal

Equipment

  • blender
  • grill
  • salad bowl
  • grill pan

Ingredients
  

For The Easy Pickled Onions

  • 0.25 onion red onion sliced
  • 0.5 cup red-wine vinegar

For The Salad

  • 6 cups lettuce greens torn into bite-size pieces
  • 1 cup cherry tomatoes halved
  • 1 unit avocado pitted and chopped
  • 3 tablespoons olive oil
  • salt to taste
  • pepper to taste

For The Steak and Glaze

  • 0.25 cup ketchup
  • 1 tablespoon honey
  • 2 unit Chipotle chiles canned, seeded and chopped
  • 1 tablespoon adobo sauce from canned chipotles
  • 1 pound skirt steak or Flank steak
  • 1 tablespoon Southwest Spice Blend or salt and pepper
  • 0.25 cup Cotija Cheese crumbled

Instructions
 

For The Quick Pickled Red Onions

  • Put the onion in a small bowl and pour in enough red-wine vinegar to cover well. Set aside for at least 30 minutes.

For The Salad

  • Combine the lettuce, tomatoes, in a salad bowl. Wait to peel and cube the avocado until ready to serve.
  • In a small bowl, whisk together 2 tablespoons of the red-wine vinegar from the onion marinade, 2 tablespoons of olive oil, and salt and pepper to taste. Set aside until you are ready to dress the salad.

For The Chipotle Glazed Skirt Steak

  • Combine the ketchup, honey, chipotles, adobo sauce, and 1 teaspoon salt in a blender, chopper or food processor. Purée and set aside.
  • Preheat a grill to medium-high for 10 minutes or preheat a grill pan or skillet over medium-high heat. Brush the grill grates or grill pan with the remaining tablespoon of oil.
  • Season the beef on both sides with Southwest Spice Blend (or salt and pepper). Grill the meat for 4 minutes, turn over, and brush the glaze over the steak. Grill for another 4 minutes, turn over, and glaze the other side. Allow the meat to cook for another 2 minutes on each side to caramelize the glaze.
  • Remove from heat, tent with foil and allow the meat to rest for 5 minutes. Slice the meat against the grain in ½-inch-wide strips.
  • Pour the dressing over the lettuce mixture and toss well. Place the sliced beef over the salad and top with cheese crumbles and marinated red onions. Peel, pit and cube the avocado just before serving.

Notes

Once cooked, use a sharp knife to thin slice the steak against the grain. I'm cooking this skirt steak in a stove-top grill pan. Use high heat to get a good sear on the outside of the steak.

Nutrition

Serving: 1servingCalories: 414kcalCarbohydrates: 17gProtein: 27gFat: 26gSaturated Fat: 6gCholesterol: 76mgSodium: 456mgPotassium: 792mgFiber: 5gSugar: 10gVitamin A: 935IUVitamin C: 15mgCalcium: 84mgIron: 3mg
Keyword chipotle, Honey Glazed Skirt Steak Salad, quick pickled onions, salad, skirt steak
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