A flavorful grilled skirt steak marinated in a bold lime, sherry vinegar and chili sauce and served over salad with a glass of Beaujolais red wine.

Author: Carolyn Cope
Recipe Type: Main
Serves: 4 servings

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins


1/4 cup vegetable oil
Juice of one lime
1 tablespoon sherry vinegar
1 garlic clove, minced
1/2 medium shallot, minced
1 teaspoon ancho chili powder
1 teaspoon soy sauce
1/2 teaspoon fine sea salt
1 1/2 pounds skirt steak (or flatiron or flank steak)
1/2 baguette, cut crosswise into 1/4-inch slices
4 big handfuls salad greens (I used baby romaine)
1 pint cherry or grape tomatoes
1 English cucumber, diced
1/2 small red onion, diced
2 ripe avocados, sliced
Extra-virgin olive oil
Balsamic Glaze
Flaky sea salt and freshly ground black pepper


  1. In a large zip-top bag or a 9×12 glass baking dish, stir together the vegetable oil, lime juice, sherry vinegar, garlic, shallot, chili powder, soy sauce and salt. Place steak in bag or dish and coat well with marinade. Marinate for two hours at room temperature or 8 hours in the fridge, flipping once if possible to ensure even coverage.
  2. Heat a gas grill to high (the hotter the better) or prepare a charcoal grill for direct heat. Remove steak from marinade and shake off any excess liquid, then grill each side for just a few minutes, until outside is nicely seared in spots and internal temperature reaches 130°F (check with an instant-read thermometer) for medium-rare. Skirt, flatiron and flank steak are best at medium-rare.
  3. Remove steak to a cutting board and let rest for 5 to 10 minutes. Place baguette slices on the grill in the coolest spot and toast very briefly, flipping once, to crisp the outside and get some grill marks. Set aside.
  4. Arrange some greens, tomatoes, cucumber, red onion and avocado in each of four bowls. Slice the steak thinly against the grain and top each bowl with a generous serving. Drizzle salads with olive oil and balsamic glaze. Sprinkle with flaky salt and pepper and serve.


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