RecipesMagazine
×

Skirt Steak With Arugula Salad

5
4
3
2
1
Skirt Steak With Arugula Salad

Skirt Steak With Arugula Salad

Skirt Steak With Arugula Salad takes approximately 30 minutes from beginning to end. One portion of this dish contains around 35g of protein, 25g of fat, and a total of 431 calories. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. It can be enjoyed any time, but it is especially good for valentin day. Head to the store and pick up ciabatta rolls, basil leaves, radishes, and a few other things to make it today. It is a good option if you're following a dairy free diet. If you like this recipe, take a look at these similar recipes: Grilled Skirt Steak and Arugula Salad with Roquefort and Catalina Dressing, Skirt Steak Salad With Blue Cheese, and Moroccan Skirt Steak Salad With Chermoula.

Instructions

1
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
Ingredients you will need
Olive OilOlive Oil
Equipment you will use
Frying PanFrying Pan
2
Add the bread cubes and cook until crisp and slightly golden, turning as needed, about 5 minutes.
Ingredients you will need
Bread CubesBread Cubes
3
Add the garlic and 1/4 teaspoon each salt and pepper and cook, tossing, until the garlic is slightly golden, about 30 seconds.
Ingredients you will need
Salt And PepperSalt And Pepper
GarlicGarlic
4
Transfer to a large bowl; wipe out the skillet.
Equipment you will use
Frying PanFrying Pan
BowlBowl
5
Add the radishes, tomatoes, basil, capers and caper brine to the bowl and toss to combine.
Ingredients you will need
RadishRadish
TomatoTomato
CapersCapers
BasilBasil
BrineBrine
Equipment you will use
BowlBowl
6
Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Season the steak with salt and pepper, add to the pan and sear until browned on the bottom, about 5 minutes. Turn and sear until browned on the other side, 3 to 5 more minutes.
Ingredients you will need
Salt And PepperSalt And Pepper
Olive OilOlive Oil
SteakSteak
Equipment you will use
Frying PanFrying Pan
7
Transfer the steak to a cutting board and let rest 5 minutes.
Ingredients you will need
SteakSteak
Equipment you will use
Cutting BoardCutting Board
8
Add the arugula and the remaining 2 tablespoons olive oil to the bowl with the salad and toss to coat; season with salt and pepper. Thinly slice the steak against the grain and divide among plates.
Ingredients you will need
Salt And PepperSalt And Pepper
Olive OilOlive Oil
ArugulaArugula
GrainsGrains
SteakSteak
Equipment you will use
BowlBowl
9
Serve with the salad.
10
Photograph by Antonis Achilleos

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are great choices for Skirt Steak. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. You could try Argyle Reserve Pinot Noir. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 30 dollars per bottle.
Argyle Reserve Pinot Noir
Argyle Reserve Pinot Noir
The Willamette Valley is best known for their rich Pinot Noir and this is one of the biggest and richest ever from Argyle! Take the color and scent of a Guinee rose, add fruit aromas of black cherry and marion berry with spice aromas of turned earth and dark cocoa and you just begin to approach the complexity of this wine. "Ripe and generous, with distinctive violet and rose petal overtones to the cherry and spice flavors, lingering with fine texture. Needs time to settle in. Twenty percent of the wine will be bottled under screw cap. The wine bottled under screw cap scored 92 points. Best from 2007 through 2012."-Wine Spectator
DifficultyMedium
Ready In30 m.
Servings4
Health Score24
Dairy Free
DietsDairy Free
Dish TypesLunchMain CourseMain DishDinner
Related recipes
Grilled Romaine with Blue Cheese-Bacon Vinaigrette
Grilled Corn Salad
Diane's Scotch-Irish Potato Salad
Heather's Updated Potato Salad
Magazine
This website uses cookies
We use cookies to personalise content and ads, to provide social media features and to analyse our traffic. We also share information about your use of our site with our social media, advertising and analytics partners who may combine it with other information that you’ve provided to them or that they’ve collected from your use of their services. You consent to our cookies if you continue to use our website.
Ok