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Grilled Southwestern Skirt Steak Salad

5 ounces Skirt Steak or 1 zucchini cut into planks for vegetarian option

½ cup Italian Dressing, use to marinate the skirt steak or zucchini planks the night before or the morning of

1 ear of corn, husk pulled back with silk removed. Husk should still be attached.

1 15 ounce can of black beans

¼ red onion diced

½ avocado diced

6 small grape tomatoes halved

1 bunch of cilantro, rinsed with water

½ lime

1 mango

Olive oil

Red wine vinegar or plain vinegar

Kosher Salt and Pepper


Equipment needed




Cutting board

Sharp Knife with parental assistance

1 metal spoon that you would eat soup with

1 plate for the finished salad

1 fork and steak knife to enjoy your dish

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