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Southwest Grilled Beef Salad


Marinate the skirt steak for several hours or overnight before grilling. Serve with your favorite dressing or a squeeze of fresh lime juice and a drizzle of olive oil.

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Ready in
1 h
Calories Per Serving


* Sante Fe marinade is made with hot peppers, tequila, soy sauce, lime juice, minced garlic, and shallots





  • 1 Pound skirt or flank steak
  • 1/4 Cup Santa Fe marinade*
  • 2 Cups shredded iceberg or romaine lettuce
  • 1/2 medium red onion, very thinly sliced
  • 1 Cup frozen yellow corn kernels, thawed
  • 1 ripe avocado, pitted and diced
  • 1/4 Cup thick and chunky salsa
  • 6 tortillas


Place the steak and marinade in a non-metal shallow dish. Refrigerate several hours or overnight. Remove from fridge 30 to 40 minutes before cooking. 

Prepare a grill. Place steak on hottest part of grill. Cook each side evenly, rotating to make grill marks until desired doneness (do not overcook). Let rest as you prepare salad. 

On a large platter or individual plates, layer lettuce, red onion, corn, and avocado. Slice steak thinly on the diagonal and arrange over salad. Top with salsa and serve with warm tortillas.