Skirt Steak with Arugula Salad

Skirt Steak with Arugula Salad
Skirt Steak with Arugula Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    Tbl. extra virgin olive oil, plus more for brushing

  • 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

    Tbl. capers, plus 2 Tbl. brine from the jar

  • 1 1/4

    lbs. skirt steak

  • 6

    cups baby arugula

Directions

Heat 1 Tbl. olive oil in a large nonstick skillet over medium high heat. Add the bread cubes and cook until crisp and slightly golden, turning as needed, about 5 minutes. Add the garlic and 1/4 tsp. each salt and pepper and cook, tossing, until the garlic is slightly golden, about 30 seconds. Transfer to a large bowl; wipe out the skillet. Add the radishes, tomatoes, basil, capers and caper brine to the bowl and toss to combine. Heat 1 Tbl. olive oil in the same skillet over medium high heat. Season the steak with salt and pepper, add to the pan an sear until browned on the bottom, about 5 minutes. Turn an sear until browned on the other side, 3 to 5 minutes. Transfer the steak to a cutting board and let rest 5 minutes. Add the arugula and the remaining 2 Tbl. 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. Serve with the salad.

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