Skirt Steak With Arugula Salad Recipe

Name: Skirt Steak With Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra-virgin olive oil, plus more for drizzling; 2 ciabatta rolls, cut into cubes (about 5 cups); 1 clove garlic, finely chopped; Kosher salt and freshly ground pepper; 1/2 cup sliced radishes; 2 cups cherry tomatoes, halved; 1/2 cup fresh basil leaves, chopped; 2 tablespoons capers, plus 2 tablespoons brine from the jar; 1 1/4 pounds skirt steak; 6 cups baby arugula

Servings: persons

4 tablespoons extra-virgin olive oil, plus more for drizzling
2 ciabatta rolls, cut into cubes (about 5 cups)
1 clove garlic, finely chopped
Kosher salt and freshly ground pepper
1/2 cup sliced radishes
2 cups cherry tomatoes, halved
1/2 cup fresh basil leaves, chopped
2 tablespoons capers, plus 2 tablespoons brine from the jar
1 1/4 pounds skirt steak
6 cups baby arugula

1
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
2
Add the bread cubes and cook until crisp and slightly golden, turning as needed, about 5 minutes.
3
Add the garlic and 1/4 teaspoon each salt and pepper and cook, tossing, until the garlic is slightly golden, about 30 seconds.
4
Transfer to a large bowl; wipe out the skillet.
5
Add the radishes, tomatoes, basil, capers and caper brine to the bowl and toss to combine.
6
Heat 1 tablespoon olive oil in the same skillet over medium-high heat.
7
Season the steak with salt and pepper, add to the pan and sear until browned on the bottom, about 5 minutes.
8
Turn and sear until browned on the other side, 3 to 5 more minutes.
9
Transfer the steak to a cutting board and let rest 5 minutes.
10
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.
11
Thinly slice the steak against the grain and divide among plates.
12
Serve with the salad.
13
Per serving: Calories 559; Fat 30 g (Saturated 8 g); Cholesterol 84 mg; Sodium 700 mg; Carbohydrate 27 g; Fiber 3 g; Protein 43 g
14
Photograph by Antonis Achilleos

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 tablespoons extra-virgin olive oil, plus more for drizzling, 2 ciabatta rolls, cut into cubes (about 5 cups), 1 clove garlic, finely chopped, Kosher salt and freshly ground pepper, and more.

Yes, Skirt Steak With Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Skirt Steak With Arugula Salad

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