Grilled Aussie Grassfed Skirt Steak Salad
/Salads are a truly genius invention. You can pile all of your favorite healthy and delicious ingredients into a bowl, and voila – amazingness! From my experience, it’s nearly impossible to make a salad that doesn’t taste good when you use quality, fresh ingredients, and you keep the flavors pretty simple.
By pairing a juicy, chipotle marinated skirt steak with incredible tasting summery vegetables, like arugula, corn, and tomatoes, I not only keep my taste buds happy, but I also know that I’m giving my body the nutrition it needs to maintain good health. When I eat better, I feel better, and this salad is a great example of that because it’s one that can keep me going all day!
My preferred protein choice for a steak salad is Aussie Grassfed skirt steak because it’s a tender, naturally lean, high quality protein, and is full of essential nutrients like iron and zinc, which support immunity, brain function, and healthy growth. Equally important, the Australian beef industry is constantly working on ways to lessen their impact on the planet and have set an ambitious goal to be carbon neutral by 2030. To find out more, check out the True Aussie beef and lamb website.
You will absolutely enjoy this salad! It has just a touch of spice but is balanced by all of the bright flavors of summer, and many of these ingredients grow in my garden – I’m looking at you corn, arugula, garlic, and tomatoes! While our corn and tomatoes aren’t ready yet, they will be harvested shortly. So, I’m looking forward to sharing some more garden-inspired recipes with you this summer!
Grilled Aussie Grassfed Skirt Steak Salad
Time: 30 Minutes, plus extra time for marinade
Serves 4
[Sponsored]
Ingredients
Marinade
2 chipotle chilies in adobo, minced
2 tbsp adobo sauce
¼ cup fresh orange juice
½ tsp orange zest
2 tbsp lime juice
¼ cup olive oil
1 tbsp honey
3 cloves garlic, finely chopped
½ tsp ground cumin
½ tsp kosher salt
Steak Salad
1 lb Aussie Grassfed outside skirt steaks (two ½ lb steaks)
2 ears corn, husks and strings removed
1 tbsp melted butter
¼ tsp cayenne
Kosher salt and freshly ground black pepper
¼ cup extra virgin olive oil
3 garlic cloves, finely chopped
¼ cup beef stock
¼ cup fresh lime juice
1 canned chipotle chiles in adobo sauce, seeded, finely chopped
8 oz baby arugula
1 lb vine ripe tomatoes, cut into ½-inch pieces
2 medium avocados, cut into ½-inch pieces
1/3 cup grated parmesan cheese
Directions
Add the marinade ingredients to a large mixing bowl and stir to combine. Place the Aussie Grassfed skirt steak into a resealable plastic bag. Pour over the marinade and allow the steaks to marinate for at least two hours or overnight.
Once the steaks have finished marinating, blot them dry with a paper towel. Discard excess marinade.
Preheat an outdoor grill over high heat.
Grill the Aussie Grassfed skirt steaks for 6 to 8 minutes on each side, until browned and the internal temperature reaches 130 degrees F. Remove from heat and transfer to a cooking rack set over a large plate. Allow the steaks to rest for 10 minutes. Then, cut the steaks against the grain into ¼-inch thick slices.
While Aussie Grassfed steaks rest, add corn to the grill, rotating every few minutes, until cooked on all sides, about 12 minutes. Remove from heat. Allow the corn to cool slightly. Remove kernels from the cobs and place them in a medium bowl. Stir in 1 tbsp melted butter 1/8 tsp cayenne pepper, and season to taste with kosher salt and freshly ground black pepper.
To make the dressing, heat ¼ cup olive oil over low heat. Add garlic and stir until fragrant, about 30 seconds. Stir in beef stock, lime juice, and chipotle chiles. Season with ½ tsp kosher salt and ¼ tsp freshly ground black pepper.
Divide arugula between four large bowls. Top with tomatoes, corn, Aussie Grassfed steaks, and avocado. Pour the dressing over the salad ingredients and sprinkle with grated parmesan. Serve immediately.
If you loved this recipe, you will also love my recipes for: Filipino Bistek with Aussie Grassfed Beef Tenderloin, Thai-Style Aussie Grassfed Beef Strip Steak with Slow-Cooked Green Beans & Tomato Chutney, and Peruvian-Style Steak with Aji Amarillo Mashed Potatoes!
