Skirt Steak & Bean Salad Recipe

"Blistered" green beans are the perfect addition to this grilled steak salad.



  • 1 bag Fresh Express Iceberg Garden
  • 1 1/4 pounds skirt steak, cut into four pieces and patted dry
  • Coarse salt
  • Ground pepper
  • 1 Tablespoon extra-virgin olive oil
  • 3/4 pound green beans, trimmed and cut into 1 1/2-inch pieces
  • 2 small garlic cloves, thinly sliced
  • 1/2 red onion, slivered
  • 1/4 cup. dried cherries
  • 1/4 cup chopped almonds


  • Prepare your grill with a hot fire or heat an indoor grill pan over medium high heat.
  • Season steak with salt and pepper and set aside till fire or pan is hot.
  • Cook steak three to five minutes per side for medium-rare (internal temperature should be at least 145 degrees F).
  • Transfer steaks to a cutting board and let rest.
  • Heat a medium sauté pan with one tablespoon oil.
  • Once the oil is hot, add the green beans, slivered garlic and onions and cook for two minutes until beans have some toasted, "blistered" spots.
  • Remove from heat.
  • Season to taste with salt and pepper and divide among four plates.
  • Thinly slice steak against the grain and fan atop the blistered beans.
  • Quickly toss the Fresh Express Iceberg Garden salad with the dried cherries and almonds in the dressing and place alongside the beans.

Dressing Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 3 tablespoons sherry vinegar

Dressing Instructions:

  • In a medium bowl, combine two tablespoons of olive oil, honey, Dijon and the Sherry vinegar, and whisk to combine.
  • Season with salt and pepper.
  • Set aside until you are ready to build your salad.
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