Grilled Skirt Steak with Strawberry Salsa

Today was one of those days that I wanted something grilled.  I was inspired by Peanut butter & Peppers Steak with Strawberry Salsa so I decided to give this slightly adapted recipe a try with skirt steak and I must say this resulted in a very satisfying meal. I didn’t have any Greek yogurt on hand so I substituted it with Bulgarian yogurt. Besides, with strawberries in season, I couldn’t refuse to pass this up and neither should you.  My wife and I eat steaks on the occasion and usually we go for a nice quality cut so it really is delicious even on its own.  However for this recipe, the strawberry salsa is the star here and shines bright with every bite. You get a really wonderful sweet and spicy flavor from the salsa to go along with the savory steak plus this would be great for Cinco de Mayo!

Ingredients:

1 pound skirt steak

2 tbsp Bulgarian yogurt (Greek or plain yogurt)

1 tbsp balsamic vinegar

1 tsp Worcestershire sauce

1 tsp garlic, minced

1/4 tsp. oregano

—For The Strawberry Salsa—

1 cup strawberries, diced

1/4 cup red onions, diced

2 tbsp. cilantro, diced

2 tsp. jalapeno pepper, diced

1/2 tbsp lime juice

1/8 tsp Himalayan salt

1/8 tsp ground black pepper

Directions:

1. Mix the yogurt, balsamic vinegar, Worcestershire sauce, garlic and oregano  in a bowl for the steak marinade.

2. Prepare your skirt steak on a plate. Pour marinade over the steak and refrigerate for at least 2 hours.

3. Meanwhile, to make the salsa. Combine strawberries, red onions, cilantro, jalapeno pepper, lime juice, sea salt, ground black pepper into a bowl and refrigerate until ready to use.

4. Just before cooking the steak, take it out of the refrigerator for 30 minutes.

5. Set the grill or stove top over medium heat and cook the steak for about 3-5 minutes per side (medium rare-medium). Skirt steak isn’t really that thick to begin but so cooking time may vary depending on the cut of steak and the thickness. When the steak is cooked, cover with aluminum foil and let it sit for at least 5-10 minutes. Cut the steak against the grain.

6. Now the steak is ready to be served and topped off strawberry salsa.

Grilled Skirt Steak with Strawberry Salsa

Yield: 2 Servings

Prep Time: 15

Cook Time: 10

Total Time: 25

Ingredients:

1 pound skirt steak

2 tbsp Bulgarian yogurt (Greek or plain yogurt)

1 tbsp balsamic vinegar
1 tsp Worcestershire sauce
1 tsp garlic, minced
1/4 tsp. oregano
---For The Strawberry Salsa---
1 cup strawberries, diced
1/4 cup red onions, diced
2 tbsp. cilantro, diced
2 tsp. jalapeno pepper, diced
1/2 tbsp lime juice
1/8 tsp himalayan salt
1/8 tsp ground black pepper

Directions:

1. Mix the yogurt, balsamic vinegar, Worcestershire sauce, garlic and oregano in a bowl for the steak marinade.

2. Prepare your skirt steak on a plate. Pour marinade over the steak and refrigerate for at least 2 hours.

3. Meanwhile, to make the salsa. Combine strawberries, red onions, cilantro, jalapeno pepper, lime juice, sea salt, ground black pepper into a bowl and refrigerate until ready to use.

4. Just before cooking the steak, take it out of the refrigerator for 30 minutes.

5. Set the grill or stove top over medium heat and cook the steak for about 3-5 minutes per side (medium rare-medium). Skirt steak isn't really that thick to begin but so cooking time may vary depending on the cut of steak and the thickness. When the steak is cooked, cover with aluminum foil and let it sit for at least 5-10 minutes. Cut the steak against the grain.

6. Now the steak is ready to be served and topped off strawberry salsa.