Log In

All your food inspiration saved in one place

Log in to your account to save this recipe, or create an account and start building out your cookbook

Chef Marc Murphy's Grilled Skirt Steak Salad

We teamed up with Chef Marc Murphy to bring you this Grilled Skirt Steak Salad with Haven's Kitchen Herby Chimichurri. This recipe is an adaptation of his renowned Grilled Skirt Steak with Watercress Salad, a favorite at his esteemed restaurant, Landmarc, in NYC. Chef Murphy's expertise and the vibrant taste of Haven's Kitchen Herby Chimichurri come together to create a mouthwatering dish that is both quick and delicious.

Chef Tip: For maximum flavor, marinate the skirt steak in the olive oil, thyme, garlic, and pepper mixture for at least 1 hour, or better yet, overnight. This allows the steak to absorb the wonderful aromas and enhances its tenderness. Don't forget to season the steaks generously with salt and pepper just before grilling to elevate the flavors.


For the Skirt Steak

  • ½ cup olive oil, plus more for oiling the grill

  • ¼ cup fresh thyme leaves

  • 2 garlic cloves, minced

  • 2 teaspoons freshly ground

  • black pepper, plus more as needed

  • 2 pounds skirt steak

  • Kosher salt

For the Chimichurri Vinaigrette:

For the Watercress Salad:

  • 3 bunches (about 12 cups) of watercress

  • 1 cup Marinated Roasted Red Peppers (cut into thin strips)

  • Kosher salt

  • Freshly ground black pepper

  • ½ cup (2 ounces) crumbled blue cheese



In a large bowl, combine olive oil, thyme, garlic, and pepper. Add the steak, toss to coat, cover, and refrigerate for at least 1 hour or preferably overnight.


Preheat a grill or heat a grill pan over moderately high heat until hot. Lightly dip several paper towels in oil and carefully wipe the grill grate. Remove steak from the marinade, scraping off any excess, and season steaks liberally with salt and pepper.


Place steak on the grill and cook for 3 to 4 minutes per side for medium-rare and 1 to 2 minutes longer for medium. Transfer the meat to a cutting board, tent with foil, and let stand for 10 minutes before slicing.


Toss watercress, roasted peppers, and Herby Chimichurri in a large bowl. Season to taste with salt and black pepper and divide among four large serving bowls. Sprinkle with blue cheese. Slice steaks against the grain into bite-size pieces and arrange them over the watercress salad.

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

We're your personal kitchen hotline.

We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust

View All Recipes

More to love


Shopping List

Enter your phone number and we'll text you the shopping list.

Get a convenient list of ingredients to pick up everything you need for this recipe.

By giving us your phone number you agree to receive recurring automated marketing text messages (e.g. cart reminders) at the phone number provided. Consent is not a condition to purchase. Msg & data rates may apply. Msg frequency varies. Reply HELP for help and STOP to cancel.

Shopping list has been sent!

You're all set to get shopping and cooking.

Your Cart ()

Checkout |  

Free shipping on orders over $50

You haven’t added anything to your cart yet.

Browse Products