Best 12 Grilled Skirt Steak With Orzo Pasta Salad Recipes

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If you're looking for a flavorful and hearty meal that combines the richness of grilled skirt steak with the freshness of orzo pasta salad, then this recipe is for you. The skirt steak, marinated in a mixture of olive oil, garlic, herbs, and spices, is grilled to perfection, resulting in a tender and juicy steak with a slightly charred exterior. The orzo pasta salad, made with cherry tomatoes, cucumbers, red onion, and feta cheese, is tossed in a light and tangy vinaigrette dressing. Together, the grilled skirt steak and orzo pasta salad make for a satisfying and delicious meal that is sure to impress your family and friends.

Let's cook with our recipes!

GRILLED SKIRT STEAK WITH ORZO PASTA SALAD



Grilled Skirt Steak With Orzo Pasta Salad image

Make and share this Grilled Skirt Steak With Orzo Pasta Salad recipe from Food.com.

Provided by Mike McCarthy

Categories     Healthy

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs skirt steaks
extra virgin olive oil
4 tablespoons balsamic vinegar
kosher salt
fresh cracked pepper
2 cups orzo pasta
1/2 red onion, finely diced
1 cucumber, finely diced
16 cherry tomatoes, quartered
1/2 cup feta cheese, crumbled
2 tablespoons fresh oregano, chopped
2 teaspoons of fresh mint, chopped
6 tablespoons red wine vinegar

Steps:

  • In a shallow baking dish, season steak with kosher salt and fresh cracked pepper and toss in olive oil and vinegar to coat; set aside at room temperature.
  • Meanwhile, heat a salted pot of water to boiling over high heat, add orzo and cook until al dente, 3 - 4 minutes; drain and set in fridge to cool 15 minutes.
  • Heat grill over medium high heat and grill steaks 2 - 3 minutes per side for medium rare; remove from heat and allow steaks to rest.
  • Remove chilled orzo from fridge and add remaining ingredients along with 1/2 cup of extra virgin olive oil. Toss well to combine and plate.
  • Slice steak thin and on the bias and plate next to orzo salad. Serve immediately.

GRILLED SKIRT STEAK WITH A SALSA-LIKE SAUCE MADE OF CHARRED LONG HOT PEPPERS, GARLIC, ANCHOVY, LEMON ZEST AND OLIVE OIL



Grilled Skirt Steak with a Salsa-like Sauce Made of Charred Long Hot Peppers, Garlic, Anchovy, Lemon Zest and Olive Oil image

Provided by Marc Murphy

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 8

4 cloves garlic
Olive oil, for cooking
One 2-ounce tin anchovies, roughly chopped
4 long hot peppers
2 lemons, zested and juiced
One 1 1/2-pound skirt steak
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley

Steps:

  • For the salsa-like sauce: Add garlic to a small saucepan over low heat and just cover with olive oil. Cook, about 30 minutes. Add anchovies and continue to cook, using the back of a wooden spoon to break up the anchovies and garlic, until anchovies melt, about 15 minutes more. Remove from heat and set aside.
  • Preheat a grill for cooking over high heat.
  • Grill long hot peppers on each side until softened and lightly charred. Remove from grill, roughly chop and place in a large bowl. (Leave grill on.) Add the garlic-anchovy mixture and mix to combine. Add lemon zest and juice to taste. Mix to combine.
  • For the grilled skirt steak: Sprinkle skirt steak with salt and pepper. Grill steak about 2 minutes on each side for medium-rare. Remove from grill and allow to rest.
  • Slice steak on a bias and place on a serving platter. Top steak with salsa-like sauce. Sprinkle with parsley. Serve!

GRILLED STEAK AND ASPARAGUS WITH ORZO



Grilled Steak and Asparagus with Orzo image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds skirt steak, trimmed and cut into 4 pieces
Kosher salt and freshly ground pepper
1 bunch asparagus, trimmed
1 cup orzo (about 8 ounces)
3/4 cup half-and-half
1/2 cup grated gruyere cheese (about 2 ounces)
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh scallions or chives
1 teaspoon chopped fresh thyme
3 tablespoons extra-virgin olive oil, plus more for brushing
1 clove garlic, grated

Steps:

  • Combine 2 tablespoons olive oil, the garlic and thyme in a small bowl; brush on the steak, then season with salt and pepper. Toss the asparagus with the remaining 1 tablespoon olive oil and season with salt and pepper.
  • Bring a pot of salted water to a boil. Add the orzo and cook as the label directs; drain and return to the pot. Add the half-and-half and cook over medium heat, stirring, until slightly thickened, about 1 minute. Remove from the heat; stir in the gruyere. Season with salt and pepper.
  • Meanwhile, heat a grill pan over medium heat and brush with olive oil. Grill the steak 3 to 4 minutes per side for medium rare; transfer to a plate. Wipe off the grill pan. Grill the asparagus, turning occasionally, until marked, 4 minutes; drizzle with the lemon juice. Slice the steak and serve with the asparagus and orzo. Top the orzo with the scallions.

Nutrition Facts : Calories 733 calorie, Fat 35 grams, SaturatedFat 13 grams, Cholesterol 116 milligrams, Sodium 299 milligrams, Carbohydrate 49 grams, Fiber 4 grams, Protein 54 grams

SKIRT STEAK WITH SALSA VERDE SALAD



Skirt Steak With Salsa Verde Salad image

Salsa verde made with scallions, mint, parsley, capers and garlic becomes both the marinade for the steak and the dressing for the greens in this summery dinner salad. For extra smoky flavor, try grilling the romaine hearts (drizzle with olive oil and grill, cut side down, until lightly charred). Or, if you love bitter greens, substitute roughly chopped escarole leaves for the romaine.

Provided by Lidey Heuck

Categories     dinner, meat, salads and dressings, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds skirt steak
1/2 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1/4 cup thinly sliced scallions (about 2)
2 tablespoons capers, drained and roughly chopped
1 tablespoon minced garlic (about 2 large cloves)
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
1/4 cup toasted pine nuts
2 romaine hearts
1/2 cup crumbled feta cheese (about 3 ounces)

Steps:

  • If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.
  • Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)
  • In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
  • Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.
  • While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.

GRILLED SKIRT STEAKS WITH PARSLEY OREGANO SAUCE



Grilled Skirt Steaks with Parsley Oregano Sauce image

Provided by Ruth Cousineau

Categories     Quick & Easy     Dinner     Steak     Summer     Grill     Grill/Barbecue     Parsley     Oregano     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 (1/2-pound) skirt steak, cut crosswise into 4 pieces
1 cup coarsely chopped flat-leaf parsley
2 large garlic cloves
2 teaspoons dried oregano
1/2 teaspoon dried hot red-pepper flakes
1/4 cup fresh lime juice
2/3 cup olive oil
Equipment: a large (2-burner) ridged grill pan (preferably cast-iron)

Steps:

  • Heat grill pan over medium-high heat until hot, then lightly oil. Pat steaks dry and sprinkle all over with 1 teaspoon salt and 1/4 teaspoon black pepper (total).
  • Grill steaks, turning over occasionally, 2 to 8 minutes total for medium-rare (depending on thickness of meat). Transfer to a platter and let stand 5 minutes.
  • While steaks are grilling, purée remaining ingredients with 3/4 teaspoon salt in a blender until smooth.
  • Serve steaks with sauce.

GRILLED SKIRT-STEAK SALAD



Grilled Skirt-Steak Salad image

Some dishes are so adjustable, they're more a concept than a recipe. Exhibit A: this grilled-steak salad. The trick is to drizzle on a little vinaigrette when the meat comes off the heat, to give it a savory brightness. Lay the sliced steak and grilled vegetables on top of crunchy romaine and anything else that beckons at the farm stand, then top it all off with briny feta and more vinaigrette.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h5m

Yield Serves 4 to 6

Number Of Ingredients 11

12 ounces skirt steak, cut into 4 even pieces
Kosher salt and freshly ground pepper
2 ears corn, shucked
1 large red onion, cut into 1/3-inch-thick rounds
Extra-virgin olive oil, for brushing
Vegetable oil, for grill
Basic Vinaigrette
1 head romaine, chopped
1 orange or yellow bell pepper, stem removed, seeded and chopped
1 cup cherry tomatoes, halved
3 ounces feta, crumbled (2/3 cup)

Steps:

  • Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil.
  • Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes a side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion.
  • Meanwhile, grill steak until a thermometer inserted into thickest part registers 125°F for medium-rare, about 3 minutes a side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let stand 10 minutes, then slice against the grain.
  • In a large salad bowl or platter, layer romaine, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of remaining vinaigrette. Top with steak and feta. Serve with remaining dressing on the side.

GRILLED VEGETABLE ORZO SALAD



Grilled Vegetable Orzo Salad image

Vegetables that are in season make great additions to this orzo salad. It's the perfect side dish for a picnic, it can easily be doubled for a crowd, or you can add grilled chicken to make it a filling entree. -Danielle Miller, Westfield, Indiana

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 19

1-1/4 cups uncooked orzo pasta
1/2 pound fresh asparagus, trimmed
1 medium zucchini, cut lengthwise into 1/2-inch slices
1 medium sweet yellow or red pepper, halved
1 large portobello mushroom, stem removed
1/2 medium red onion, halved
DRESSING:
1/3 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons lemon juice
4 garlic cloves, minced
1 teaspoon lemon-pepper seasoning
SALAD:
1 cup grape tomatoes, halved
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) crumbled feta cheese

Steps:

  • Cook orzo according to package directions. Place vegetables in a large bowl. In a small bowl, whisk dressing ingredients. Add to vegetables and toss to coat., Remove vegetables, reserving dressing. Grill mushroom, pepper and onion, covered, over medium heat 5-10 minutes or until tender, turning occasionally. Grill asparagus and zucchini, covered, 3-4 minutes or until desired doneness, turning occasionally., When cool enough to handle, cut vegetables into bite-size pieces. In a large bowl, combine cooked orzo, grilled vegetables, tomatoes, parsley, basil, salt, pepper and reserved dressing; toss to combine. Serve at room temperature or refrigerate until cold. Just before serving, stir in cheese.

Nutrition Facts : Calories 260 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 352mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

GRILLED STOUT SKIRT STEAK



Grilled Stout Skirt Steak image

The absolute best recipe for preparing mouthwatering, juicy skirt steak that your friends and family will love.

Provided by Boomdog02

Categories     Meat and Poultry Recipes     Beef     Steaks     Skirt Steak Recipes

Time 6h35m

Yield 6

Number Of Ingredients 8

1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)
1 onion, diced
⅓ cup brown sugar
¼ cup olive oil
¼ cup red wine vinegar
3 tablespoons chopped garlic
2 tablespoons hot pepper sauce (such as Crystal®)
3 pounds skirt steak, or more to taste

Steps:

  • Whisk beer, onion, brown sugar, olive oil, red wine vinegar, garlic, and hot sauce together in a large glass or ceramic bowl. Add skirt steak and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator, 6 to 24 hours.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove skirt from the marinade, and shake off excess. Discard the remaining marinade.
  • Cook steak on the preheated grill until reddish-pink and juicy in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer meat to a plate to rest, about 10 minutes.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 18 g, Cholesterol 54.5 mg, Fat 17.3 g, Fiber 0.4 g, Protein 28.4 g, SaturatedFat 4.7 g, Sodium 184.7 mg, Sugar 12.7 g

GRILLED SKIRT STEAK WITH GARLIC AND HERBS



Grilled Skirt Steak With Garlic and Herbs image

Grilling might just be the best way to cook up a skirt steak. The intense heat gives the succulent and flavorful cut a rich char that's smoky and crisp at the edges. The trick is to get the fire hot enough and dry off any marinade before placing the meat on the grill. This will give you the deepest sear. Here, the meat is marinated in a garlicky herb paste flecked with pickled pepperoncini chiles. Other pickled peppers will work, too, so feel free to substitute pickled jalapeños if that's what you've got. Or use a fresh jalapeño and a dash of pickle juice to get a similar hot and vinegary punch. Lastly, be sure not to overcook the meat. Rare to medium rare guarantees tender beef.

Provided by Melissa Clark

Categories     dinner, lunch, weeknight, steaks and chops, main course

Time 1h

Yield 8 servings

Number Of Ingredients 10

1 cup basil leaves, more for garnish
3 scallions, white and green parts, thinly sliced, more for garnish
2 tablespoons lemon thyme leaves, more for garnish
2 fat garlic cloves, roughly chopped
2 tablespoons coarsely chopped peperoncini (1 to 2 peppers), pickled jalapeño or other pickled peppers
2 1/2 teaspoons kosher salt
Finely grated zest of 1 lemon
Juice of half a lemon
1/4 cup extra-virgin olive oil
2 1/2 pounds skirt steak

Steps:

  • In a blender or food processor, combine basil, scallions, lemon thyme, garlic, peperoncini, salt and lemon zest and juice. Pour olive oil over mixture; blend until it turns to paste.
  • Using paper towels, pat steak dry and place in a large bowl; slather paste mixture all over meat. Cover and refrigerate at least 30 minutes or overnight.
  • Light the grill or heat the broiler with the rack as close to the heat source as possible. Use a paper towel to pat steak dry. (You can leave some of the paste, but for the best sear, the meat should be dry when it hits the grill.) Grill meat over direct heat until char lines appear, and meat is done to taste, 3 to 5 minutes per side, or broil until charred, 2 to 5 minutes per side. Let rest for 5 minutes before slicing against the grain and serving, garnished with herbs and scallions.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 25 grams, Fiber 0 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 376 milligrams, Sugar 0 grams, TransFat 1 gram

GRILLED SKIRT STEAK WITH AVOCADO-TOMATO SALSA



Grilled Skirt Steak With Avocado-Tomato Salsa image

Living in California, we often see skirt steak available. I found this recipe to be fairly authentic to how they grill it out here. You can use lemon juice, but definitely use the lime juice if you can. The onion is wonderful with this but tends to fall though the grill grates, so have an extra sweet onion sliced thick to grill as well. Allow 2 to 4 hours to marinade. (Time for marinading is included in the cooking time)

Provided by Pam-I-Am

Categories     Steak

Time 2h40m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1/2 cup fresh lime juice (about 8 limes)
1 garlic clove, minced
1/2 onion, thinly sliced (for marinade)
1 large sweet onion (for grilling)
1/4 teaspoon black pepper
1/4 teaspoon salt
2 lbs skirt steaks
12 medium corn tortillas, warmed
1 large tomatoes, peeled and seeded
1 medium ripe avocado, peeled and pitted
1 tablespoon red onion
2 tablespoons cilantro
1 jalapeno chile, seeded
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Place all the marinade ingredients in a bowl and mix. Place skirt steak and marinade in a ziplock bag and put in the fridge for 2 to 4 hours.
  • Meanwhile, mix all the salsa ingredients in a bowl, cover and refrigerate.
  • Place oven on 200°F and wrap your tortillas, sealed in foil for about 20 minutes.
  • Prepare your barbecue for medium heat grilling. Remove steak from the marinade and place on the grill for 4 to 6 minutes on each side (medium rare to medium).
  • Slice the sweet onion and place on the grill as well, brushing with the marinade. Grill until still firm, but just turning tender.
  • Place the steak and onions on a carving platter. Slice the steak thinly on the diagonal and serve on a platter with the onion.
  • To eat, place some steak, onion and Avocado-Tomato salsa in a warm tortilla and enjoy!

Nutrition Facts : Calories 536, Fat 26.1, SaturatedFat 7, Cholesterol 89.2, Sodium 434.4, Carbohydrate 31.5, Fiber 6.4, Sugar 3.5, Protein 44.7

GRILLED SKIRT STEAK WITH ROASTED POTATOES



Grilled Skirt Steak with Roasted Potatoes image

Steak and potatoes, perfectly seasoned, grilled, and baked to perfection in about 30 minutes. This recipe was made in a Panasonic CIO.

Provided by Elizabeth

Categories     Trusted Brands: Recipes and Tips     Panasonic

Time 40m

Yield 4

Number Of Ingredients 8

¼ cup ketchup
2 tablespoons Worcestershire sauce
4 cloves garlic, minced, divided
2 teaspoons salt, divided
1 teaspoon ground black pepper, divided
1 pound skirt steak
4 russet potatoes, diced small
2 tablespoons extra-virgin olive oil, or more to taste

Steps:

  • Combine ketchup, Worcestershire sauce, 2 cloves of garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small dish or resealable plastic bag. Mix thoroughly and add steak.
  • Mix potatoes, remaining 2 cloves garlic, 1 teaspoon salt, 1/2 teaspoon pepper, and oil together in a bowl. Pour into the grill pan.
  • Place grill pan in the Panasonic® Countertop Induction Oven. Press "Auto Cook" and select setting 4, 12-inch size. Press "Start" and cook for 15 minutes. Mix potatoes, return to oven, set the timer for 5 minutes, and press "Start." Transfer potatoes to a serving plate.
  • Preheat oven to High on the "Grill" setting.
  • Wipe off any garlic from the grill pan with a paper towel. Remove steak from marinade and add to the pan.
  • Grill steak for 1 minute per side. Remove and let rest for 3 minutes. Slice steak and serve with roasted potatoes.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 36.5 g, Cholesterol 25.2 mg, Fat 11.6 g, Fiber 4 g, Protein 17.6 g, SaturatedFat 2.9 g, Sodium 1450.3 mg, Sugar 5.6 g

GRILLED SKIRT STEAK WITH POBLANO RELISH



Grilled Skirt Steak with Poblano Relish image

Skirt steak is an economical, meaty cut, and pineapple is a natural tenderizer.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 40m

Number Of Ingredients 9

1/4 cup pineapple juice
2 tablespoons soy sauce
1 1/2 pounds skirt steak (about 1/2 inch thick), cut into 4 equal pieces
1/2 pound poblano chiles
1 small white onion, sliced crosswise into 1/2-inch-thick rounds
2 tablespoons vegetable oil, plus more for grill
1/4 cup fresh lime juice (from about 3 limes)
2 tablespoons roughly chopped fresh cilantro
Coarse salt and ground pepper

Steps:

  • In a large glass dish, combine pineapple juice and soy sauce. Add steak, turning to coat, and marinate at room temperature, 20 minutes.
  • Meanwhile, heat broiler, with rack in top position. Place poblanos and onion on a rimmed baking sheet and broil until charred, 7 to 10 minutes, flipping halfway through. When poblanos are cool enough to handle, rub with a paper towel to remove skins. Remove stems and seeds and discard. Roughly chop poblanos and onion and place in a medium bowl. Stir in oil, lime juice, and cilantro; season relish with salt and pepper.
  • Heat a grill or grill pan to high. Clean and lightly oil hot grill. Remove steak from marinade, letting excess drip off. Grill steak 3 to 5 minutes per side for medium-rare, flipping once. Transfer steak to a cutting board and let rest 5 minutes before thinly slicing against the grain. Serve steak with relish.

Nutrition Facts : Calories 467 g, Cholesterol 9 g, Fat 28 g, Fiber 1 g, Protein 46 g

Tips:

  • Choose the right cut of steak: Skirt steak is a relatively thin cut of beef that is best cooked quickly over high heat. Look for a skirt steak that is about 1 inch thick and has good marbling.
  • Marinate the steak: Marinating the steak in a flavorful marinade will help to tenderize it and add flavor. You can use a simple marinade made with olive oil, garlic, and herbs, or you can get more creative and use a more complex marinade.
  • Cook the steak over high heat: Skirt steak is best cooked over high heat so that it cooks quickly and evenly. You can grill the steak, pan-fry it, or broil it.
  • Let the steak rest before slicing: Once the steak is cooked, let it rest for a few minutes before slicing. This will help the juices to redistribute throughout the steak, making it more tender and flavorful.
  • Serve the steak with your favorite sides: Grilled skirt steak can be served with a variety of sides, such as grilled vegetables, roasted potatoes, or a simple salad.

Conclusion:

Grilled skirt steak is a flavorful and versatile dish that can be enjoyed for lunch or dinner. By following these tips, you can cook a perfect skirt steak every time. So fire up your grill and get cooking!

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