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Quick and Easy Flame-Grilled Skirt Steak Salad

Posted on 26th October 2022

For a tantalising tang and a spice that hits your tastebuds where it hurts, try this super simple steak salad. Making excellent use of an underappreciated cut, this recipe comes bursting with healthy greens and lashings of flavour. And if a salad is too light for your stomach, you can always fill out the calories with a batch of crisp sautéed potatoes.

Time – 15-25 minutes
Serves – 4


200g Babyleaf Herb Salad
2 Cloves of Garlic
Juice of two limes
2tsp Ketjap Manis
2 Fresh Chilli
½ Cucumber
6 Radishes
30g Fresh Coriander
500g Skirt Steak
4-6 Strawberries (Optional)


Prepare your Steak – Preheat your grill. Start by seasoning your steak with a little salt and black pepper and, if you have one, beat it a little with a meat tenderiser. Then cut it up into long, thin slices against the grain of the meat. Slice it extra thin if you like your steak well done!
Prepare the Dressing – To prepare your dressing, start by crushing (or grating) your garlic cloves and slicing up your chillies finely. Remove the seeds of one or both of the chillies first if you don’t like things too spicy.
Add the chilli, garlic, lime juice and ketjap manis to a salad bowl and stir with a whisk or fork until well-mixed.
Prepare the Salad – Slice the radishes and cucumber and tear or chop up the coriander. If you are using strawberries, slice them into halves or quarters.
Toss the Salad – Add the coriander, radish, cucumber and herb salad to your salad bowl and toss to distribute the dressing.
Grill the Steak – Now that your salad is ready, it’s time to get your steak on the go. Add the skirt slices to the grill and cook them for 2-4 minutes on each side, until cooked to the level of doneness desired. For this cut of beef, we recommend medium or medium-rare.
Plate up – Plate up your salad alongside the grilled steak slices. If you are using them, garnish your salad with strawberries and dig in!

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