Marinated skirt steak, summer salad and zucchini fries


by: Laura Dishes

I’ve created the perfect summer night dish whether you’re cooking for your family, a large BBQ or a fun night in with your sweetheart <3


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serves: 2

1 lb skirt steak

1/2 cup vegetable oil

5-6 cloves garlic chopped

1 red onion

1/2 tsp Salt and pepper

2 zucchini

2 tsp olive oil

1 cucumber

3 tomatoes

1/2 cup Feta cheese

1 tbsp red wine vinegar

Nutrition Facts
Marinated skirt steak, summer salad and zucchini fries

Servings Per Recipe: 2

Amount per Serving

Calories: 512

  • Total Fat: 36.4 g
  •     Saturated Fat: 11 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 82.6 mg
  • Sodium: 1321 mg
  • Total Carbs: 24.1 g
  •     Dietary Fiber: 5.4 g
  •     Sugars: 14.2 g
  • Protein: 26.1 g

how is this calculated?

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1.  Marinate steak overnight in vegetable oil, garlic, sliced onion, salt and pepper. Preheat your grill, or in my case my trusty Calphalon grill pan, to medium high heat. Grill the steak 4-5 minutes on each side for a tender medium rare. Let the steak rest for 5-10 minutes to allow the juices to seal in before slicing and serving. This steak with melt like butter in your mouth. While the steak is resting grill up your zucchini fries. Simply cut the zucchini into wedges, drizzle with olive oil, salt and pepper and grill until desired tenderness. Largely dice cucumber, tomato, and red onion, add feta then toss in olive oil and red wine vinegar for your perfect summer salad. Add salt and pepper to taste and serve cold. This light and crunchy side dish is the perfect accompaniment to any summer BBQ.

Cooks' note:
Cook time does not include marination time. For best results marinate the steak over night.

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