Seriously…the platter dinners just keep coming. I can’t help myself. Do you blame me? Look at this amazing dinner! This is my newest platter meal, The grass fed Grilled Skirt Steak and Veggies with Guacamole.
(This post contains affiliate links. I may make a commission from sales but your price remains the same.)
YOU MAY BE WONDERING “WHY GRASS FED?”
I know beef companies proudly tout “corn fed” like it’s a good thing, but it’s not. Corn is not a cow’s natural food, grass is. Corn and other grains make cows sick and when they get sick they are pumped with antibiotics, which are passed right along to you. In fact, conventional grain-fed beef is twice as likely to contain dangerous bacteria resistant to antibiotics than grass fed beef. No bueno.
Grass fed cows make superior meat too. Yep, it tastes better and is better for you. The meat from grass fed cows is higher in the healthy omega 3 fats and lower in the inflammation causing omega 6 fats. And it’s nice to know these cows live a better life than those that live in overcrowded feedlots.
ButcherBox delivers grass fed beef right to your doorstep!
The Low Down on Skirt Steak
Skirt steak is a cut of beef that begs to be marinated. For this recipe I use a simple combination of olive oil, lime juice, garlic and dried spices. This marinade also works well for flank steak. Skirt steak and flank steak look similar but are actually different cuts of beef. Both have an intense beefy flavor and a strong ‘grain’ so they aren’t a super tender cut of beef...which is why they are so affordable! But there are a couple of things you can do to make sure this steak is as tender as possible: skirt steak should be cooked medium rare and very thinly sliced against the grain for maximum tenderness.
How do I Cut Against the Grain?
I want to point this out because I will get back to it later in the post. You can see quite clearly in the photo below the way the muscle fibers in this skirt steak are running (basically from the top of the photo toward the bottom). Ideally, after the meat is cooked you want to cut on a diagonal against the grain and cut very thin slices. This is the best way to ensure this steak is as tender as possible. We will circle back to this, I promise.
But Let’s Talk Veggies for a Minute
This steak is served with a whopping side of veggies! I am using spring onions, zucchini, corn cut off the cob (omit corn if grain free/low carb option desired), asparagus and cherry tomatoes.
When searing vegetables it’s important to start cooking the vegetables that take a little longer first, adding the ones that require less time as you go. It’s also important to have a really hot pan! Having a hot pan keeps the vegetables from getting too soft and browns the edges nicely.
Our Other Side Dish? Chunky Guacamole!
This dish wouldn’t be complete without my Chunky Guacamole!
Now, Notice How I cut the Meat…
Yeah…exactly… I blew it! After totally wanting to stress how we cut against the grain, I cut the steak on the right WITH the grain! I thought about reshooting but decided it was actually a great way to show you what not to do! So, notice the striations on the cut of beef on the left and notice how I cut on the diagonal against the grain (like I am supposed to), then notice how I cut the steak on the right with the grain. The steak on the left was more tender because I cut it correctly. Now you know: slice thin cuts, AGAINST THE GRAIN.
The Recipe: Grilled Skirt Steak and Veggies with Guacamole
Tips and what you will need: I use a large cast iron pan for searing vegetables. I grilled these steaks on my BBQ but you can also cook them indoors on a grilling pan. Click to find my recipe for Chunky Guacamole and Roasted Mexican Potatoes. To make Whole 30 or Paleo compliant omit corn.
A delicious and quick gluten, grain and dairy free meal. Meat needs to marinate so allow time for that. You will cook meat and vegetables simultaneously, but start with veggies since they take a little longer.
- Prepare guacamole ahead. If you are making potatoes start them 40 minutes before meat. links above
- 1 lb skirt steak
- 1/2 cup extra virgin olive oil
- 3 tablespoons freshly squeezed lime juice
- 3 tablespoons red wine vinegar
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 2 teaspoons onion powder
- 1/8-1/4 teaspoon cayenne pepper (depending on how much kick you want!)
- 1 teaspoon Sea salt
- 1/2 teaspoon pepper
- olive oil
- 6 green onions, greens trimmed (leave three inches of greens above white onion)
- 1 small zucchini, diced
- 1 small bunch asparagus spears, trimmed and cut into 1 inch pieces
- 1 cob off corn corn removed (use sharp knife to 'shave' kernels off cob, omit corn if living grain free)
- 1/2 cup cherry tomatoes cut in half
- Sea salt and freshly ground pepper to taste
- Guacamole: see link above for recipe
Combine lime juice, olive oil, garlic and dried spices in a glass baking dish. Whisk.
Place skirt steak in a dish, pour marinade over steak, turning to coat both sides. Place covered, in fridge for at least three hours or as long as overnight. The longer, the better!
When you are ready to cook steak preheat grill to 400 degrees and prepare vegetables. Discard marinade and sprinkle steaks with sea salt and pepper to taste. Set aside while you start searing veggies.
Heat a cast iron pan on high heat. When pan is hot add olive oil, coating the bottom of pan. When pan and oil are hot add onions and sear for 3 minutes, stirring occasionally.
Add diced zucchini, cut asparagus and corn to pan. (This is when you want to add steaks to grill since they only take 4-6 minutes) Stir and continue cooking till edges of vegetables turn brown, lightly salt and pepper. Turn off heat. Add cherry tomatoes and stir.
Pan Instructions: heat olive oil in pan on high heat, when pan and oil are hot place steak on pan. Grill 3-4 minutes per side. Remove and slice against the grain (see more detail in blog post) Serve with grilled veggies, guacamole and my roasted Mexican potatoes if desired.
MAY I PLEASE ASK A FAVOR?
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Post tags: Gluten free, grain free, dairy free
One of my very favorite meals, can’t wait to try your recipe!
We are big steak eaters over here. My husband usually wants potatoes on the side but I will definitely be mixing it up on him because those veggies look so inviting!
Lol…that’s why I threw in the Mexican potatoes. I would be happy with just the steak and seared veggies but my husband wants potatoes:)
You are making my mouth water! I love the simple marinade… what a great idea!
This looks yummy! Love all the veggies
Ok my 4 year old would be ALLL over this! Her 2 favorite things in the whole wide world are meat and guacamole LOL! This looks really yummy Linda – that steak looks so juicy – perfect!
A girl after my own heart!
Beautiful! This sounds super good, Linda!
This looks so delicious! I love steak but have never been the best at cooking it. This recipe looks doable!
I am sure you could do it!
This is beautiful!!! Your food is always so pretty! My husband would love if I made this for him. I’ll have to plan this soon. Yum! Pinned and sharing.
Thanks for the pin and the share Emily!
I love that marinade recipe for the steak. Yes, the presentation is beautiful and so appealing! It makes the meal for social, like sushi. 🙂
I’m having a couple friends over this weekend and I am going to have to do something similar presentation-wise. This is just TOO beautiful! Great recipe!
This looks wonderful! The leftovers are great over a salad too 😀
OMG yes please!
Thanks for the lesson on cutting against the grain for more tender meat! I guess we learn something new every day. Clipping this one for my recipe file!
Yay! Glad my mistake can help others!
This looks amazing! I’m always looking for new healthy dinner options, thanks!
Excellent information on the cutting against the grain. I don’t think I ever knew that!
This looks so yummy! I’ve never tried a platter meal before, but I’m going to have to pick one of your recipes and give it a try.
Yum! I love the beautiful veggies!
This really looks so good. I can almost taste it just looking at the picture. 🙂
Who knew this existed?! My boyfriend is going to love the Butcher Box! Thanks for the yummy recipe ?
So many wonderful tips in this post. And this dinner looks amazing — so flavorful!
We are big fans of grass feed beef! It really does taste better!
this looks so delicious! I have a love hate with skirt steak. Sometimes I cook it right, but I feel like I’m always teetering on over cooking it! But, this looks too good not to try! I’m pinning for later!
Ps your pictures are absolutely beautiful! Wanna come help me learn how to take better food pictures? 🙂
Sure I would love to help 🙂 And thank you!
Yum! I am going to try this! We love steak but sometimes I want something different than just putting it on the bbq.
Linda this skirt steak and veggies look so good. I want this for tonight.
I haven’t tried skirt steak before. Your recipe looks delicious and I will try it soon!
Steak is always a winner. This skirt steak looks delicious!
My boyfriend is obsessed with the importance of choosing grass-fed beef for both the animal and the quality of the meat. This is the perfect post to share with him!
My husband and I were just talking about how to cut a steak. We do a flank Steak recipe like this all the time and i have been cutting it WRONG! Also your photos are beautiful and I love the simplicity of your posts. Tons of explanations without feeling wordy. You are doing a really great job!
Well thank you Heather! And remember, I did it wrong too! Lol
I have never had to much luck with skirt steak but I am willing to give it another try. This recipe looks amazing
Me either. It is inexpensive because of the fact it is less tender. This is a guide to making it as tender as possible…but it still won’t be filet mignon!
Oh this looks so gooodddd!!! I love all the green and fresh ingredients. I’m so pinning this.
Yum! This looks amazing!! Thanks for the how to cut against the grain tip!! I always struggle with that!
Obviously so do I lol
Oh my, what sort of beef producer would proudly tout corn-fed as a good thing…eek! We’re lucky to live where grass-fed beef is the normal expectation, and it really does makes such a difference. I love that you used it in this recipe! This dish looks AMAZING, and I love all of the bright veggies that accompany the grilled skirt steak. Delicious!
Marketing is a crazy thing! By saying it enough they have convinced the American public corn fed is a good thing too. Nuts!
HOLY COW that looks SO GOOD!! I struggle with steak like this, so I’m really happy you posted this!! 🙂
Oh WOW I’m loving all of this. The steak, the veggies, the PHOTOS! Gorg. My husband would be sooooo thrilled with this meal!
What a fantastic recipe, I know my family would love this!
This looks delicious! My husband would be so excited if I made this so I’ll have to do it soon!
Made this and it was a hit with the family! We’ll be making again this weekend.
Made this tonight. It is delicious!!!! Loved the flavors of everything!!!
I am so glad you liked it! I haven’t made it in a while. Now I need to!
Finally, a true review. I don’t understand why people don’t make it first! I’m making this based on your review.