Recipe Development by Vanessa Rocchio | Food Styling by Kathleen Kanen | Styling by Haley Bowen
This Grilled Marinated Skirt Steak and Smashed Cucumber Salad recipe features bold Creole flavors paired with a crisp cucumber salad for a fresh, flavorful grilling-season meal.
Grilled Marinated Skirt Steak and Smashed Cucumber Salad
Makes about 6 servings
Ingredients
STEAK
- 2 pounds skirt steak
- ½ cup vegetable oil
- ¼ cup rice vinegar
- ¼ cup Creole mustard
- ¼ cup Worcestershire sauce
- 2 tablespoons grated fresh ginger
- 1 tablespoon Creole seasoning
SALAD
- 2 medium seedless cucumbers, cut crosswise into 4 pieces
- ¼ cup chopped fresh cilantro
- 2 tablespoons grated fresh ginger
- 1½ tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce
- 2½ teaspoons sugar
- 2 teaspoons dark sesame oil
- 1 teaspoon kosher salt
- 1 teaspoon crushed red pepper
- 2 to 4 cloves garlic, finely chopped
Garnish: crushed red pepper, toasted sesame seeds, fresh cilantro leaves
Instructions
- For steak: In a gallon-size resealable plastic bag, combine steak, vegetable oil, vinegar, mustard, Worcestershire, ginger, and Creole seasoning. Refrigerate for 8 hours or overnight.
- Remove steak from bag, discarding marinade. Let steak stand at room temperature for 30 minutes.
- Meanwhile, for salad: On a cutting board, lay a large knife flat against 1 cucumber piece, and lightly smash it with your other hand. Cut or tear pieces into bite-size pieces, and place in a large bowl. Repeat with remaining pieces.
- In a small bowl, combine cilantro, ginger, vinegar, soy sauce, sugar, sesame oil, salt, red pepper, and garlic. Pour dressing over cucumbers, tossing to coat.
- Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
- Grill steak, covered with grill lid, for 5 to 6 minutes per side, or to desired degree of doneness. Let stand for 10 minutes. Thinly slice on the diagonal. Serve with salad. Garnish with red pepper, sesame seeds, and cilantro, if desired.
