Miso Skirt Steak Salad

This steak salad recipe will be your new favorite salad! You won’t be able to get enough of the flavorful steak and leafy greens!

Why This is the Best Skirt Steak Salad

A simple salad with both meat, potatoes and a homemade dressing- what’s not to love!

• More than just a salad – Even though my meat-n-potatoes husband would generally tell you that a salad isn’t “enough” for dinner, the potatoes and steak make this salad hearty enough for any heavy eater.
• The dressing sets it apart – You can elevate just about any salad with a good, quality, flavorful dressing. And that’s exactly what this miso ginger dressing does.
• Make it your own – This salad is very simple and basic, leaving lots of room for you to add or change things up.

Ingredients

With simple ingredients, so of which you already have, you can have a hearty salad ready in no time.

• Skirt steak – A skirt steak is a cut of beef that comes from the belly of the cow. It’s usually a very thin cut, therefore best cooked to medium or less. It’s also best to marinate before cooking.
• Fine sea salt and freshly cracked pepper – We don’t need much seasoning for this steak. Just a simple blend of sea salt and freshly ground pepper will be perfect.
• Vegetable oil – If you don’t want to use vegetable oil, jut use any neutral oil like extra-virgin olive oil or avocado oil.
• Baby potatoes – Potatoes add a silky starch that really brings this whole salad together. You can use the tri colored potatoes or just regular ones.
• Frozen green beans – I always have frozen veggies in the freezer, but feel free to use fresh green beans if you have them on hand.
• Fresh baby spinach – Spinach is the base of this salad. It’s leafy and full of goo-for-you things that take this salad over the top.
• Scallions – These are an optional add on, but if you’re adding, I like to slice them diagonally for extra flair.
• Sweet miso ginger dressing – You can use this as both a dressing and a marinade. It’s my favorite part of the salad.
• Black sesame seeds – To add both color and texture to this salad, I like to top mine with sesame seeds for a little crunch.

How to Make a Skirt Steak Salad

In as little as 15 minutes, you can have this incredible salad on the dinner table for your family.

1. Prepare steak. Remove steak from the refrigerator. Trim excess fat and season both sides with fine sea salt and freshly ground pepper. Set aside at room temperature.
2. Cook potatoes. Pierce each potato with a fork. Place in a microwave safe bowl with water. Cover with plastic wrap and cook on high until potatoes are fork tender.
3. Cook green beans. Place frozen green beans in a microwave safe dish with water and cook on high. Stir and cook again until warm and tender.
4. Cook steak. Heat vegetable oil in a cast iron skillet or other frying pan over medium-high heat. Sear steak on both sides. This is such a thin cut of meat that it takes nearly no time at all to achieve a nice medium-rare.
5. Allow to rest and slice. Remove to a cutting board. Allow to rest for a few minutes. Slice against the grain into 1/2 inch strips.
6. Assemble salad. Lay down a bed of spinach on serving dish. Divide greens beans, potatoes and steak evenly to both salads. Top with dressing, scallions and black sesame seeds.

Tips and Tricks for Perfect Skirt Steak Marinade

It’s not always possible to grill year round, fortunately you can easily pan sear or broil steak and still be able to use this Skirt Steak Marinade. Here are a few tips to follow. 

• Right Temperature. Get a good internal thermometer! Skirt Steak should be cooked from Rare to Medium  but no more as it will become tough. Testing with an internal thermometer will give you  excellent results and takes the guessing out of the cooking process. 
• Grill or Cast Iron. Cook over medium to medium/high heat. And allow pan to preheat when pan searing. I prefer to use cast iron when possible as it gives a great sear. 
• Resting. Allow steak to rest for 3-5 minutes after cooking. This allows the juices to stay put! Nothing worse than cutting a steak too soon and all the juices run out. 
• Cut against the grain and into very thin slices. Slicing any protein against the grain shortens the fibers, making it easier to chew and more tender.
• Set aside a small amount of marinade for dipping or drizzling after the meat is cooked. Nothing better than an amplified sauce to finish it off.

Variations

There are plenty of ways you can take this skirt steak salad to the next level by making it your own.

• Salad base – Instead of using spinach, feel free to use something else such as iceberg lettuce, arugula or even romaine.
• Vegetables – I only have green beans on this salad, but the options are endless. Try adding red onion, cherry tomatoes, corn kernels or cucumber.
• Dressing – This miso dressing is a favorite of mine, by try swapping it out for a basic balsamic vinaigrette, a cilantro-lime dressing, or even just fresh lime juice with olive oil.
• Cheese – I didn’t opt for adding a cheese to this salad, but you certainly can! Blue cheese, gorgonzola or feta would be great options.

Storage and Freezing

Check my tips below for how to store any leftover skirt steak salad.

How to Store Skirt Steak Salad

You can store this salad in the fridge for up to three days. However, I would make sure to store each element separately to prevent things from getting soggy.

Can I Freeze Flank Steak Salad?

I do not recommend freezing salads. Greens like spinach tend to get wilty when thawed, making for a not so great salad in the end.

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Hanger Steak Salad is an easy and healthy dinner solution using only 6 ingredients and a simple homemade miso ginger dressing.

Prep Time: 10 minutes mins

Cook Time: 5 minutes mins

Total Time: 15 minutes mins

Servings: 4

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Equipment

• Potato Scrubber

Ingredients

• 1 pound skirt steak
• Fine Sea Salt and Freshly Cracked Pepper
• 1 tablespoon Vegetable oil
• 1/2 pound baby potatoes
• 6 ounces frozen green beans
• 4 cups fresh baby spinach
• 1/3 cup scallions sliced diagonally
• Sweet Miso Ginger Dressing
• 1 tablespoon black sesame seeds

Instructions

• Remove steak from the refrigerator. Trim excess fat and season both sides with fine sea salt and freshly ground pepper. Set aside at room temperature.
• Pierce each potato 4-5 times with a fork. Potatoes will explode if you do not have a vent for the steam. Place in a microwave safe bowl with 1/2 cup water. Cover with plastic wrap and cook on high for 5-6 minutes or until potatoes are fork tender. Drain water, set aside.
• Place frozen green beans in a microwave safe dish with 1/2 cup of water and cook on high for 2 minutes. Stir and cook for an additional 2 minutes or until warm and tender. Drain water, set aside.
• Heat vegetable oil in a cast iron skillet or other frying pan over medium-high heat. Sear steak on both sides for 1-2 minute each. This is such a thin cut of meat that it takes nearly no time at all to achieve a nice medium-rare.
• Remove to a cutting board. Allow to rest for 3-4 minutes. Slice against the grain into 1/2 inch strips.
• Lay down a bed of spinach on serving dish. Divide greens beans, potatoes and steak evenly to both salads. Top with dressing, scallions and black sesame seeds. Enjoy!
• If you’ve tried this recipe, come back and let us know how you liked it! 

Nutrition

Calories: 268 kcal, Carbohydrates: 12 g, Protein: 27 g, Fat: 13 g, Saturated Fat: 6 g, Cholesterol: 71 mg, Sodium: 103 mg, Potassium: 769 mg, Fiber: 2 g, Vitamin A: 2895 IU, Vitamin C: 21.2 mg, Calcium: 69 mg, Iron: 3.7 mg

Author: Jessica Formicola

Calories: 268

Course: Main Course, Main Dish, Salad

Cuisine: American, Japanese

Keyword: steak salad recipe

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