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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Skirt Steak With Arugula Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions