Main Course: SKIRT STEAK


By Chef Arturo Vargas

Image courtesy of California Avocado Commission

Nowadays, a lot of men are making healthier choices when it comes to eating, and that means cutting back on their intake of red meat.  But the way to a man’s heart is still through his stomach, and, sometimes, the taste and texture of a good steak can be just what the doctor ordered!

With that in mind, consider a succulent skirt steak as a terrific option for satisfying your favorite man’s red meat craving.  The cut of the skirt steak is thin and, since the fat is removed, it is one of the healthiest ways to enjoy beef.  You’ll often find skirt steak in tasty dishes like fajitas or Churrasco.  But, if you follow the recipe below, you’ll enjoy it in an open-faced sandwich – perfect for romantic picnics or backyard family cookouts!

Life is delicious, so eat well and enjoy!

Chef Arturo Vargas




  • 2 (8 to 10 oz.) skirt steaks
  • 1 medium, red or purple onion cut in thin slices
  • 2 fresh roma tomatoes cut in slices
  • 4  tablespoons of olive oil
  • Salt and fresh ground pepper
  • 6 cloves of garlic –  minced
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons chopped fresh thyme leaves
  • 1 large loaf of sourdough bread or French baguette
  • 1 ripe fresh avocado  thinly sliced, for garnish
  • 4 ounces bleu cheese
  • 2 tablespoons freshly squeezed lime juice
  • 4 dashes of Tabasco sauce



In a large bowl, combine avocado with bleu cheese, minced garlic, lime juice, Tabasco sauce, and pepper. Mash with a fork until mixture is thoroughly combined and season lightly with salt.



Preheat grill or sauté pan to very hot. Wash and dry the skirt steaks. Brush the steaks, onion and tomato slices with olive oil and season generously with salt and pepper. Grill the tomatoes and onions, remove from heat and set aside. Then grill the steaks – 2 minutes on each side. Allow steak to rest several minutes on a cutting board.

Spread the toasted top halves of the bread with avocado and bleu cheese mixture. Place on the upper level of the grill with the top closed, or under a broiler, until warmed – about 1 to 2 minutes.

Arrange the grilled onion and tomato slices on the bottom halves of the bread. Slice the steak thinly, at an angle across the grain, and place over the vegetables. Drizzle steak with any leftover balsamic vinegar.

Serve sandwiches open-faced, side-by-side on a plate, with thin slices of avocado, thyme sprigs and cracked black pepper for garnish.

A native of Acapulco, Mexico, Chef Arturo Vargas is a respected health educator and owner of Northern California’s Taste for the Senses Catering. Arturo was formally trained in the culinary arts in Mexico. Prior to opening his catering company, he served as chef in some of San Francisco, California’s finest restaurants, and facilitated healthy cooking classes and workshops for organizations such as the University of California, Davis, the American Heart Association, and Whole Foods Market. His culinary expertise has been featured in several publications, including Sacramento Magazine, Luxe Life magazine and on

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