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Xyngular Corporate

Grilled Skirt Steak with Greek Salad

Grilled Skirt Steak

Saddle up to this delicious, low-carb Mediterranean meal: lean grilled skirt steak over a bed of crunchy romaine lettuce topped with red onion slices, cherry tomatoes, spicy peppers and feta cheese.

Prep time: 10 minutes 

Cook time: 5 minutes 

Total time: 15 minutes

Serves 4 


●  1 tablespoon olive oil, divided

●  1 pound skirt steak

●  6 cups romaine lettuce, roughly chopped

●  2 tablespoons fresh lemon juice

●  1 tablespoon extra-virgin olive oil

●  1/2 cup red onion, thinly sliced

●  1 cup cherry tomatoes, sliced in half

●  1 cup cucumber, diced

●  4 pepperoncini, thinly sliced

●  1/4 cup feta cheese crumbles 


Heat 1/2 tablespoon olive oil in a large skillet or grill pan over medium-high heat. Season

steak with salt and pepper and place in the middle of the skillet. Cook 1 to 2 minutes per

side until well browned and desired doneness is reached.

Remove steak to a plate and let rest for 3 minutes. Slice into strips and set aside.

Place lettuce in a large bowl and add onion, tomatoes, cucumber, and pepperoncini.

Toss with lemon juice and remaining olive oil.

Use tongs to divide salad onto 4 serving plates. Top with steak slices and feta cheese

and serve. 

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