Skirt Steak & Bean Salad

Skirt Steak & Bean Salad

Skirt Steak & Bean Salad

Charred green beans and Fresh Express® Iceberg Garden Salad Blend make the perfect combination for this grilled steak salad.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Salad
Cuisine Grilled
Servings 4 people


  • 1 (6-ounce) package Fresh Express® Iceberg Garden Salad Blend
  • 1-1/2 pounds skirt steak
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 12 ounces green beans, trimmed and cut into 1-1/2-inch pieces
  • 2 small garlic cloves, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/4 cup dried cherries
  • 1/4 cup chopped almonds

Dressing Ingredients:

  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 3 tablespoons sherry vinegar
  • Salt and pepper to taste


  • Heat an outdoor or indoor grill to medium-high; oil the grill grate.
  • Season steak with salt and pepper. Grill steak for four to five minutes a side or until meat reaches desired doneness (medium-rare is very pink in the center; medium is light pink in the center; well-done is brown throughout). Remove from the grill and let sit for 10 minutes; cut into 1/4-inch thick slices.
  • Heat olive oil in a skillet. Cook the green beans, garlic and onion for two minutes or until beans are tender and charred in spots. Season with salt and pepper.
  • Divide green beans evenly onto four plates; top with steak.
  • Place Fresh Express® Iceberg Garden Salad Blend in a large bowl; add the cherries and almonds. Drizzle with dressing and toss to coat.
  • Place salad next to the green beans and steak.

Dressing Instructions:

  • Whisk all ingredients in a small bowl.
Made with
Iceberg Garden

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