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
