This Delicious Combo Lets All the Ingredients Shine

I like to slice steak against the grain and serve it with something fresh and punchy on the side.

Skirt steak grills up quickly and is topped with juicy summer tomato salsa. Rachel Vanni/TCA

Skirt steak is hands-down my favorite cut of steak to grill. It cooks quickly over high heat, has amazing beefy flavor, and gets beautifully charred on the outside while staying juicy inside. I like to slice it against the grain and serve it with something fresh and punchy on the side.

That’s where this grated tomato salsa comes in. When summer tomatoes are at their peak—ripe, juicy, and packed with flavor—grating them is my favorite way to turn them into a quick salsa (no blender needed!). You don’t have to peel them, and the juices mix naturally with the other ingredients. Spoon it generously over the steak or serve it on the side. Either way you serve it, this meal is a simple and delicious combo that lets all the ingredients shine.

Why You’ll Love It

• Perfect for summer. The steak grills in minutes and the salsa comes together fast. It’s great for hot days when you don’t want any fuss.
• The salsa is so flavorful. Made with juicy ripe tomatoes, a touch of chipotle, red onion, and cilantro, it’s the perfect mix of smoky, tangy, and fresh.

Key Ingredients in Grilled Skirt Steak With Grated Tomato Salsa

• Skirt steak: I recommend outside skirt steak if you can find it. It’s a flavorful cut that’s thicker than inside skirt steak, and it’s especially tender when grilled and sliced against the grain.
• Tomatoes: Use ripe beefsteak or heirloom tomatoes, which are juicy and full of flavor.
• Cilantro: Coarsely chop fresh cilantro leaves and tender stems.
• Lime juice: Freshly squeezed lime juice brightens the salsa.
• Red onion: Finely chopped red onion adds some sharpness and crunch.
• Chipotle in adobo: Just a bit of canned chipotle pepper in adobo sauce gives this salsa a smoky, spicy kick.

Grilled Skirt Steak With Grated Tomato Salsa

Serves 4

• 1 pound ripe beefsteak or heirloom tomatoes, halved crosswise
• 1/4 medium red onion, finely chopped (about 1/2 cup)
• 1/2 cup coarsely chopped fresh cilantro (from about 1/2 medium bunch)
• 2 tablespoons freshly squeezed lime juice (from 1 medium lime)
• 1 canned chipotle pepper in adobo sauce, finely chopped (about 1 tablespoon)
• 1 tablespoon sauce from a can of chipotle peppers in adobo sauce, plus more as needed
• 1 tablespoon honey
• 3 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons kosher salt, divided
• 2 pounds skirt steak

Grate the cut side of 1 pound halved beefsteak tomatoes on the large holes of a box grater set over a medium bowl, stopping when you are only left with the tomato skins. Discard the tomato skins.

Stir in 1/4 finely chopped medium red onion, 1/2 cup coarsely chopped fresh cilantro, 2 tablespoons lime juice, 1 finely chopped canned chipotle pepper, 1 tablespoon adobo sauce, 1 tablespoon honey, 3 tablespoons olive oil, and 3/4 teaspoon of the kosher salt. Taste and season with more adobo sauce and kosher salt as needed.

Season 2 pounds skirt steak with the remaining 3/4 teaspoon kosher salt. Let the steak sit at room temperature while the grill heats. Heat an outdoor grill for direct, high heat (about 500 degrees F). Scrape the grill grates clean if needed.

Place the steak on the grill grates. Cover and grill until dark grill marks form on the bottom, about 3 minutes. Flip the steak, cover, and grill until an instant-read thermometer inserted into the center of the thickest piece registers 125 degrees F for medium-rare or 135 degrees F for medium, 2 to 4 minutes more.

Transfer to a clean cutting board and let rest for 5 minutes. Cut against the grain on a slight diagonal into 1/2-inch-wide strips. Serve drizzled with the grated tomato salsa.

Recipe notes: Leftover steak and salsa can be refrigerated in separate airtight containers for up to four days.

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