Skirt Steak Salad

Skirt Steak Salad

(serves 2-3)

This is the perfect light dinner for two and also works as a starter course before a more filling pasta.  The ingredients are few but flavorful.  The spicy arugula and rich steak pair very well to create just that right burst on your tongue.

Skirt Steak Salad

3/4 pound skirt steak

salt and freshly ground pepper

2 tablespoons olive oil

board dressing: 1 clove crushed garlic, 1 tablespoon olive oil, salt and freshly ground pepper

4 cups baby arugula

1/4 cup shaved Romano cheese

Balsamic vinaigrette

1/8 cup balsamic vinegar

1 teaspoon Dijon mustard

1/4 cup olive oil

salt and freshly ground pepper

Season your skirt steak on both sides generously with salt and freshly ground pepper.  Next, in a pre-heated, large saute pan over high heat, add olive oil and your seasoned steak.  Cook about 2 minutes per side (if steak is thinly sliced-as it should be) or about 3 minutes per side (if using a thicker steak).The perfect temperature for the dish is medium-rare so don’t overcook or you will lose flavor.

Meanwhile, create your board dressing: In a small bowl whisk all ingredients of your board dressing and then rub them into a wooden carving board.  Allow your meat to rest after cooking for 2-3 minutes then carve on your seasoned board to further impart flavors.

As your meat is resting, create your vinaigrette.  In a medium-sized bowl, add your balsamic and Dijon.  Whisk together and slowly begin drizzling in olive oil, whisking as you go until fully incorporated. Season to taste with salt and pepper.

Next dress your arugula greens with your prepared vinaigrette (pour just enough to coat the greens-you will have dressing left over) then top with shaved Romano and sliced skirt steak. Top with additional ground pepper if desired and serve with a full-bodied red wine (Malbec worked great at our table) Enjoy-a delicious and healthful steak salad!



3 thoughts on “Skirt Steak Salad

  1. Pingback: Mulled Wine « Cooking with Aurora

  2. Pingback: Butternut Squash and Arugula Salad « Cooking with Aurora

  3. Pingback: Steak Filet with Cabernet Sauce « Cooking with Aurora

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