Smoky Buffalo Skirt Steak Salad

Smoky Buffalo Skirt Steak
  • 4Servings


  • 2 pounds skirt steak, cut into 4 pieces
  • Kosher salt
  • Coarsely ground pepper
  • 1 teaspoon (about 1/3 palmful) each dried oregano, preferably Mexican, granulated garlic, granulated onion and smoked paprika
  • A drizzle of olive oil
  • 2 bunches large scallions or thin leeks
  • 3 tablespoons butter
  • 4 cloves garlic, chopped
  • 1/4 cup chipotle hot sauce, such as chipotle Tabasco, or pureed chipotle chiles in adobo sauce
  • 1 head iceberg lettuce, cored and cut crosswise into four 1-inch-thick slabs, or 2 hearts of romaine, cored and halved lengthwise
  • 1/2 pound smoked blue cheese, crumbled (I like Oscar's Smoke House,
  • Giardiniera (hot pickled vegetables), drained and chopped


Preheat a grill or a grill pan over medium-high. Season the steak with salt, pepper and the spices; drizzle with oil. Drizzle the scallions with oil; season. Grill the steak until charred in spots, 3 to 4 minutes per side. Transfer to a plate and let rest 5 minutes. Grill the scallions, turning often, until wilted and charred in spots, 3 to 4 minutes.

For the Buffalo sauce, melt the butter in a medium skillet over medium heat. Add the garlic and cook, stirring often, until aromatic, about 2 minutes. Stir in the hot sauce; pour the Buffalo sauce over the steak. Slice the steak against the grain. Slice the scallions on an angle.

Place 1 slab of lettuce on each plate. Top with the steak, then the scallions; garnish with lots of blue cheese and the giardiniera.