Skirt Steak With Salsa Verde Salad Recipe (2024)

A new favorite. Followed the instructions precisely and it was perfection. Only marinated the skirt steak for one hour and it was like butter. We used a cast iron skillet because we have no grill. Seared the fatter steaks for 4 minutes per side and 1 minute less on the thinner pieces. Grill schmill, this was gorgeous.

We made this tonight, it was delicious! I substituted fresh dill for the mint and added a bit more garlic. Fabulous!

This recipe sounded good and somehow I had all the ingredients except the fresh mint, plus there was a snowstorm all day, so no way was I driving 9 miles to the grocery store, where they were likely all out of mint. So I ripped open a peppermint teabag and put about 1/2 tsp into the marinade/dressing. Worked out just fine.

Made it a little more of a rounded meal by throwing a substantial handful of cooked chilled Farro on top of the lettuce before the feta, pine nuts and dressing, along with a few halved cherry tomatoes for good measure. Delicious!

Great recipe! One note add some source of sugar to the marinade/dressing. Way too acidic without it. You can use brown sugar or honey

Really enjoyed this. I made it for a mixed crowd (in ages) so kept the salad in another bowl and kept the extra salsa verde dressing on the side. Everyone loved it.

I added pomegranate seeds to the salad...sooo good!

overmarinated, not alot of flavor--better to marinate at room temp for an hour (not 24)

Delicious. I doubled the dressing and grilled the romaine (brushed it with the steak marinade and popped it on the grill for a minute per side. The idea of adding farro to the salad is a great one. I may make this in the future for the salad alone.

Is it possible you didn't slice it against the grain? It is tough as a shoe if it isn't sliced correctly.

The only change I made was substituting thinner rib eye for skirt because we couldn't find skirt (hello Minnesota who doesn't think skirt steak is worthwhile). Great recipe. We grilled the romaine.

Substituted lamb chops for the beef. The mint and feta was a great combo with the lamb. Napa cabbage fresh from our CSA share subbed for the Romaine. While meal was terrific.

Sooooo delicious and a very satisfying low carb meal. It also works well subbing fish in for the protein. I use swordfish or halibut which only needs 20 min in the marinade and then panfry (3-4min per side depending on fillet thickness and desired doneness).

Use the outside skirt steak which is more tender.

The salsa was amazing! However I don’t think it added much flavor as a marinade even after six hours. Next time, I will probably cook a good cut of steak (or other meat) then just add the salsa to that and the salad afterwards. I added some lime juice and olive oil to make the salsa go a bit further.

Would ya’ll think this marinade would keep well if made and stored a day or two in advance? Needing an easy, pre-concert meal and wanted to make this (already quick) recipe a bit easier to throw together.

We loved it. I used flank steak leftovers from fajitas. What a great way to use it up!

Delicious!! Used a cast iron skillet because I have no grill pan or grill and the steak came out just fine. Marinated for an hour and the meat was tender and so so delicious. Doubled up on the pine nuts and feta for thrills.

Wow! Just wow! Only marinated about 30 minutes and subbed pecans for pine nuts. Delicious plus!!

This was so good! After reading the reviews, I actually doubled the dressing, and decided to add more vegetables, grilled corn grilled asparagus and added cherry tomatoes for color. The combined flavors were fabulous! I also toasted more pinenuts than the recipe called for. So healthy and soooo good….this of this was incredible. My husband loved it and wants it not in “the one hit wonder” category. I love NYT cooking and have made sooooo many incredible meals from to

Made many subs / omissions since we were on vacation. Some of them were pretty egregious due to what was available, but it still turned out GREAT. Adding to my summer rotation and will make a batch of the dressing to have on hand.- Cilantro vs parsley- ACV vs red wine vinegar- Tri tip vs skirt steak (I didn’t do the grilling, so not sure how time compares - for marinade, 1 hr still worked)- Skipped pine nuts, capers- Grilled romaine as suggested

Basically doubled the marinade/dressing and added sliced Kalamata olives as well. So good. Second time making and the butcher had flank but no skirt. Flank also worked very well. Served with a small amount of oven roasted baby yellow potatoes on the side. Loved by all.

Add some lemon juice to the remainder of the dressing. We substituted basil for mint and it still worked great!

Fantastic and delicious salad. We added corn and nectarines and it was an awesome summery addition.

Very tasty, followed recipe but didn’t grill romaine.

Delicious! Subbed in shallots for the scallions and walnuts for the pine nuts and it was a delicious meal. The capers and fresh mint make this a perfect summer evening meal. Served with some grilled portobello mushrooms.

Wouldn’t change a thing!

A great meal! I did add a pinch of sugar to the marinade/dressing to tone down the acidity.

The salsa verdi is brilliant. I marinated a tender cut (being the weekend), for 5 hours. Grilled just right. Used salsa as a topping for grilled meat, as well as the romaine. Don’t forget the browned pine nuts!

This was very good. Made it exactly as directed. Only difference was I couldn't find skirt steak ( I live in Southern California) The meat guy at my market gave me USDA Choice sirloin flap meat. He said it was the same thing. I looked it up after I got home and found that it wasn't. but it was still delicious, Just didn't cook it as long. Tender, flavorful..Just delicious!