Grilled Skirt Steak with Greek Salsa

Serving size:
 4 Servings


    • 20 oz
    • skirt steak (look for a thicker piece)
    • salt
    • pepper
    • 2⁄3 c
    • cherry tomatoes (quartered)
    • 1 T
    • red onion (minced)
    • 20
    • green olives (pits removed, halved)
    • 1⁄2 T
    • oregano (fresh, minced, plus a small handful of oregano leaves)
    • 1 t
    • red wine vinegar
    • 1 T
    • olive oil
    • 1⁄4 c
    • feta (crumbled)
45 minutes
Ready in
45 minutes


Skirt steak is a great steak for grilling - it tastes great and is less expensive. Since it's a lean cut, be sure not to overcook it -- nothing past medium. Look for a thicker piece.

Adapted from Tom Hirschfeld's recipe on


Place the skirt steak on a baking sheet. Sprinkle evenly with two pinches of salt on each side. Allow to rest until the salt is absorbed.

If using a propane grill, heat to high. For charcoal, set it up for direct heat grilling and light.

Combine the tomatoes, red onion, olives, the minced oregano, and red wine vinegar in a medium bowl. Sprinkle with salt and pepper and drizzle with the olive oil. Stir to combine, and taste and adjust seasoning if needed. Cover and set aside at room temperature to let the flavors develop.

Season the steak with black pepper. When the grill is very hot, place on the grill. Let cook undisturbed, flipping it only once, until rare. Remove from grill and let rest for 10 minutes. Return it to the grill and warm it through to medium rare or medium (see note).

Slice thinly, across the grain. Top with the salsa, and sprinkle with crumbled feta and remaining oregano.


Skirt steak should be cooked medium rare to medium to keep it tender. 


Food Allergies: