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Skirt Steak Salad

  • Author: Kenzie Swanhart
  • Prep Time: 15
  • Cook Time: 8
  • Total Time: 23 minutes


  • 57 Tbsp extra-virgin olive oil, divided
  • 1lb skirt steak, trimmed and halved crosswise, at room temperature
  • 2 cups kale, chopped
  • ¼ cup red onion, thinly sliced
  • ¼ cup shredded carrot
  • 4 Tbsp freshly squeezed orange juice
  • 1 Tbsp Dijon mustard
  • 2 Tbsp shallots, finely chopped
  • 1 garlic clove, minced
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • ¼ cup pomegranate seeds


  1. In a cast-iron skillet over medium-high heat , heat 1 to 2 tablespoons olive oil. Place the steak in the skillet and do not move it for 5 minutes. Turn it once, and cook for another 3 minutes for medium-rare. You may need to cook your steak halves separately, depending on the size pan.
  2. Transfer the steak to a cutting board and let rest, loosely cover with foil, for 5 minutes.
  3. Divide the kale among 4 bowls. Add red onion and shredded carrot.
  4. Thinly slice the steak on the diagonal, across the grain, and arrange over the salad bowl.
  5. In a blender, add the orange juice, 4 tablespoons olive oil, mustard, shallots, garlic, salt and pepper. Blend until smooth.
  6. Drizzle the salad with dressing and sprinkle with pomegranate seeds.


  • For even more crunch, sprinkle this salad with slivered almonds.


  • Serving Size: 4