Skirt Steak with Tomato and Bean Salad


1 lb. Skirt Steak

3 tbsp. Extra Virgin Olive Oil

3 c.  Grape Tomatoes (halved)

1 Cucumber (peeled and sliced)

15 oz.  White Navy Beans (rinsed and cooked)

1 tsp.  Red Wine Vinegar

1 tsp. Dried Oregano

Salt and Pepper


Season steak with salt and pepper on both sides, brush with 1 tbsp. of extra virgin olive oil and grill until desired.  In a medium bowl, toss the tomatoes with beans, cucumbers, oregano, wine vinegar and remaining extra virgin olive oil.


(NOTE: Prep times can vary by equipment. Be sure to check that meat is fully cooked.)

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