This grilled skirt steak is the perfect summer meal served with a chopped Brussels sprouts salad tossed in a lemon dijon dressing.

I recently got to try out Terra’s Kitchen meal delivery service.

With a philosophy of “feed others the way you want to be fed”, I was immediately intrigued. I actually think most of the meal delivery services out there (because let’s be honest, there are a ton!) are great for a certain segment of people but I fell in love with the philosophy of this one.

At Terra’s Kitchen, we don’t just care about the quality of our food to nourish our bodies, but also how it affects our communities and environment.

Um, yes.

This grilled skirt steak is the perfect summer meal served with a chopped brussels sprouts salad tossed in a lemon dijon dressing.
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When I saw #1, I was already sold (all recipes are plant strong, nutrient dense and never use artificial or processed ingredients) but #2 and #3 are what set this company apart from the others in my opinion.

Terra's Kitchen philosophy

The meals arrive in their own 0% waste “vessel”. The best way I can describe it is like a high tech cooler reminiscent of how they store food on airplanes.

With trays for the food that slide into the custom designed box that gets sent back and reused for other deliveries up to 100 times (you just leave it on your doorstep for pickup the next morning), it’s equal parts futuristic and functional.

This Brussels Sprouts Salad is served alongside a grilled skirt steak, the perfect summer meal!

The meal plan options are straightforward and the choices are pretty extensive. Meals range from $9.99 on the low end (think vegetarian and straightforward chicken dinners) to $17.99 (think lamb and steak heavy meals) on the high end.

I ordered 3 meals for 2 people each, $12.99/meal buffalo chicken tacos, $16.99/meal grilled lamb with pan roasted asparagus and tomatoes and this $16.99/meal grilled skirt steak with shaved brussels sprouts salad.

Bonus – shipping is always free! I can’t tell you how much I despise paying shipping on anything in life so that totally wins some brownie points in my book.

Grilled Skirt Steak with Brussels Sprouts Salad is a simple summer dinner that can be on the table in minutes.

All three meals really did come together in 30 minutes or less (all ingredients are pre-prepped!), no lies there!

The tacos took the most work (as tacos and all their topping usually do) while the lamb and this grilled skirt steak were actually really quick and easy, definitely less than 30 minutes total. Skirt steak is one of a few cheap cuts of meat that’s great on the grill so it’s perfect for budget-friendly cooking!

I snapped the preparation of this meal but it literally just consisted of a quick season and grill for the steak and a simple whisk of ingredients for the dressing along with some slicing of the Brussels sprouts.

If it was the dead of winter, I would’ve made the skirt steak in the air fryer but the grill was perfect in this case. You could also reverse sear the skirt steak in the oven and finish it off on the stove top (check out this reverse seared tri tip recipe for more details) and I might do that next time.

Ingredient quality was great for all three meals.

If I had one complaint, it’d be the size of the sides. The protein portion of the meal was consistently appropriate for two people, generous even compared to other meal delivery services I’ve tried, but the sides were not always so.

The Brussels sprouts that came with this meal were already halved so there was maybe 4 whole sprouts in the container for two people. I alone eat about 3-4 times that when I make Brussels sprouts. I mean, heck, I can eat like half of a Brussels sprouts stalk myself!

Luckily, I had some on hand as well and added extra to the meal to make it more substantial. I shredded them for volume and used a handheld mandoline slicer to do so like I do when making this chicken and Brussels sprouts salad.

You can also always bulk the meal up with a homemade side dish. Crispy air fryer hasselback potatoes would go great with this skirt steak.

I felt similarly about the tomatoes in the lamb dish, although I will say the asparagus was more than generous in that one. 

This Grilled Skirt Steak with Brussels Sprouts Salad is such a simple summer meal that can be ready in just minutes.

This grilled skirt steak (one of my favorite cuts of steak) impressed all around on the taste front.

A simple dijon, salt and pepper seasoning was all the flavorful steak needed besides that perfect charred crust from the grill.

The Brussels sprouts salad was bright and refreshing thanks to the honey lemon dressing.

I was hesitant to order this meal considering how anti-summer Brussels sprouts are but the thinly shaved preparation and light dressing really transformed them into an unexpectedly great summer side.

I love the idea of swapping out the Brussels for air fryer cabbage with this meal too as I’m a big fan of the crispy edges and simple preparation.

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Grilled Skirt Steak with Brussels Sprouts Salad

Servings: 2 servings
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
This grilled skirt steak is the perfect summer meal served with a chopped brussels sprouts salad tossed in a lemon dijon dressing.


  • 12 ounces skirt steak
  • 1/2 ounce Dijon mustard
  • 3 1/2 ounces Brussel’s sprouts
  • 1 lemon
  • 1 teaspoon honey
  • 1/2 ounce parsley
  • 1/2 ounce shredded parmesan cheese
  • 2 ounces walnuts
  • salt and pepper
  • 1 teaspoon oil


  • Heat a lightly oiled grill or grill pan to medium-high.
  • Liberally salt and pepper the steak and rub the top with half of the Dijon mustard.
  • Place steak on the hot grill (mustard side up) and cook until browned on the bottom, turn over and finish cooking until desired doneness (about 6 minutes total for medium rare). Allow to rest.
  • Using a sharp knife, cut each Brussel’s sprout in half (lengthwise), place flat side down and cut each half into very thin slices.
  • Cut the lemon in half. In a medium mixing bowl, whisk together the juice from the lemon, remaining Dijon, 1 teaspoon oil, honey, ¼ teaspoon salt and ¼ teaspoon pepper.
  • Chop the parsley. To the dressing, add the Brussel’s sprouts, parsley and parmesan. Toss to coat.
  • Slice steak against the grain and serve with salad. Garnish salad with walnuts.


Serving: 1SERVINGCalories: 687kcalCarbohydrates: 15gProtein: 51gFat: 48gSaturated Fat: 13gPolyunsaturated Fat: 32gCholesterol: 106mgSodium: 603mgFiber: 5gSugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: American

This is a sponsored conversation written by me on behalf of Terra’s Kitchen. The opinions and text are all mine.

Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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  1. Looks marvelous. Could you please list recipe measurements in teaspoons, tablespoons, quarter cups, half cups, etc. I want to increase for a larger quantity and the ounces is difficult for conversion purposes. Many thanks!