Is there such a thing as a perfect marinade? We’re tempted to tell you this is it. Made of tangy, savory pantry staples like Worcestershire and balsamic vinegar, it is a breeze to put together and transforms humble skirt steak into beefy heaven in just 2 hours (though you can let it sit for up to 6 if you have the time). You might be tempted to eat all the flavorful steak right off the cutting board but trust—it’s well worth the extra effort to build out the salad in its entirety, with funky blue cheese, juicy tomatoes, XL grilled croutons, and a dressing that calls back a few of the marinades flavors for added impact.
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What you’ll need
Instant-Read Thermometer
$35 At Thermoworks
Microplane
$17 At Amazon
Paring Knife
$14 At Amazon
16" Heavy Duty Stainless Steel Utility Tongs
$9 At Amazon
Chef’s Knife
$115 At Hedley & Bennett
Recipe information
Total Time
40 minutes (plus 4 hours and 30 minutes for marinating )
Yield
4–6 servings
Ingredients
Preparation
Step 1
Pat 1¼ lb. skirt steak dry with paper towels; halve crosswise if too long to fit on grill. Prick all over with a paring knife.
Step 2
Combine 3 garlic cloves, finely grated, ¼ cup Worcestershire sauce, ¼ tsp. cayenne pepper, ¼ cup extra-virgin olive oil, ¼ cup balsamic vinegar, 1 Tbsp. pure maple syrup, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and 1 tsp. freshly ground black pepper in a large resealable plastic bag. Add steak and seal bag; massage steak to coat. Chill at least 2 hours and, preferably, up to 6 hours. Let steak sit at room temperature 30 minutes before grilling.
Step 3
Prepare a grill for medium-high heat; oil grate with vegetable oil. Toss ½ loaf country-style bread, torn into 4" pieces, with ¼ cup extra-virgin olive oil in a large bowl to coat. Grill bread, turning occasionally with tongs, until golden brown and lightly charred in spots, about 1 minute. Return to bowl and season with salt.
Step 4
Remove steak from marinade, letting excess drip back into bag, and pat dry with paper towels. Lightly rub all over with vegetable oil. Grill steak until evenly charred and medium-rare (an instant-read thermometer inserted into thickest part of steak should register 125°), about 2 minutes per side. Transfer to a cutting board and let rest 10–15 minutes.
Step 5
Meanwhile, whisk 2 Tbsp. Dijon mustard and remaining 3 Tbsp. balsamic vinegar and 1 tsp. pure maple syrup in a large bowl; season with salt. Slowly stream in remaining ¼ cup extra-virgin olive oil, whisking constantly until dressing is emulsified. Add 1 large head of romaine lettuce, leaves separated, torn, and 1 large tomato, cut into wedges, to dressing and toss to coat. Tear bread into very large pieces and add to salad; toss again.
Step 6
Transfer salad to a platter or divide among plates. Thinly slice steak against the grain and arrange on top; drizzle any accumulated juices over. Top with 3 oz. Danish blue cheese, thinly sliced, broken into large pieces, and season with black pepper.
