Skirt Steak Salad with Arugula and Peppadews: Difference between revisions

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Ingredients  
[[File:Skirt Steak Salad with Arugula and Peppadews.jpg|400px|frameless|right]]
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=== '''Ingredients''' ===
*2 Teaspoons ground fennel
*Kosher salt and ground
*Black pepper
*1 pound skirt steak, trimmed
*7 tablespoons extra-virgin *olive oil, divided
*3 tablespoons lemon juice
*½ cup chopped Peppadew peppers, drained
*1 large garlic clove, thinly sliced
*8 cups baby arugula
*1½ ounces Parmesan cheese, shaved (¾ cup)


2 teaspoons ground fennel
=== '''Directions''' ===
Kosher salt and ground
#In a small bowl, combine the fennel, 1 teaspoon salt and 2 teaspoons pepper. Coat the steak with the seasoning, then let sit for 15 minutes.
black pepper
#Meanwhile, in a liquid measuring cup, whisk together 6 tablespoons of the oil, the lemon juice, ¾ teaspoon salt and ½ teaspoon pepper. Set aside.
1 pound skirt steak, trimmed
#In a large skillet over medium-high, heat the remaining tablespoon of oil until beginning to smoke. Add the teak and sear, without moving, until well browned, about 3 minutes.
7 tablespoons extra-virgin
#Flip and brown on the second side, about another 2 minutes for rare to medium-rare.
olive oil, divided
#Transfer to a plate and let rest for 10 minutes.
3 tablespoons lemon juice
#Return the skillet to the heat. Add the Peppadews and garlic, then cook for 30 seconds. Stir the  dressing,then add half of it to the skillet, along with any juices from the meat on the plate, scraping the pan to deglaze.
½ cup chopped Peppadew
#In a large bowl, toss the arugula with the remaining dressing and half of the Parmesan, then divide among serving plates. Thinly slice the steak against the grain, then arrange slices over the arugula. Spoon some warm pan sauce over each serving. Top with the remaining Parmesan.
peppers, drained
1 large garlic clove, thinly sliced
8 cups baby arugula
1½ ounces Parmesan cheese,
shaved (¾ cup)


Directions
=== '''Notes''' ===
1. In a small bowl, combine the fennel,
* [https://www.allrecipes.com/article/what-are-peppadew-peppers/ Peppadews] are a trademarked name brand version of pickled Juanita piquanté peppers. Currently they are sold at [https://www.meijer.com/shopping/search.html?text=peppadew&sort_order=relevance-descending&group_id=L2-9981 Meier].
1 teaspoon salt and 2 teaspoons pepper.
*Pay attention to how you slice the steak. Cuts like skirt steak have longer, thicker muscle fibers than sirloin and tenderloin; they are relatively tough unless cut against the grain, which results in shorter fibers. Skirt steaks can sometimes come as long pieces; if needed, cut the meat in half to fit the pan.
Coat the steak with the seasoning, then
*If you can't find skirt steak, flank, flat iron and bavette steaks all work well.
let sit for 15 minutes. Meanwhile, in a
*Don't cook the steak beyond medium-rare or it will be tough.
liquid measuring cup, whisk together
*Don't move the steak in between flipping or it won't sear properly.  
6 tablespoons of the oil, the lemon juice,
¾ teaspoon salt and ½ teaspoon pepper.
Set aside.
2. In a large skillet over medium-high,
heat the remaining tablespoon of oil
until beginning to smoke. Add the steak
and sear, without moving, until well
browned, about 3 minutes. Flip and
brown on the second side, about another
2 minutes for rare to medium-rare.
3. Transfer to a plate and let rest for
10 minutes. Return the skillet to the
heat. Add the Peppadews and garlic,
then cook for 30 seconds. Stir the
dressing, then add half of it to the skillet,
along with any juices from the meat on
the plate, scraping the pan to deglaze.
4. In a large bowl, toss the arugula with
the remaining dressing and half of the
Parmesan, then divide among serving
plates. Thinly slice the steak against
the grain, then arrange slices over the
arugula. Spoon some warm pan sauce
over each serving. Top with the remain-
ing Parmesan.


Notes
<div class="mw-collapsible mw-collapsed">
Our steak salad takes inspiration trom classic Malian tagliata, then skip,
Original Recipe
across continents with the addition of Peppadews, tangy peppers pron
<div class="mw-collapsible-content">
SoUth AtTica. A popular dish in Tuscany, tagliata is a simple presentation
[[File:Skirt Steak Salad with Arugula and Peppadews IMG 0164.jpg|center|800px]]
of thinly sliced, rare steak, extra-virgin olive oil, arugula and shaved
</div>
Parmesan. We made ours work with an inexpensive skirt steak seasoner
</div>
with a dry rub of salt, pepper and ground fennel. We then whipped up a
[[Category:Made]]
simple lemon juice-olive oil vinaigrette. The steak got a quick sear, Then
while it rested, we added thinly sliced garlic and chopped Peppadew
peppers to the pan. In an unusual touch, we used half the vinaigrette to
dress the arugula and the other half to deglaze the pan, creating a warm
sweet-and-sour garlicky sauce that blended with the steak's juices. Pay
attention to how you slice the steak. Cuts like skirt steak have longer,
thicker muscle fibers than sirloin and tenderloin; they are relatively tough
unless cut against the grain, which results in shorter fibers. Skirt steaks
can sometimes come as long pieces; if needed, cut the meat in half to fit
the pan. If you can't find skirt steak, flank, flat iron and bavette steaks
all work well.
Don't cook the steak beyond medium-rare or it will be tough.

Latest revision as of 15:54, 14 November 2023

Prep Cook Total Servings
15 Min 15 Min 30 Min 4

Ingredients

  • 2 Teaspoons ground fennel
  • Kosher salt and ground
  • Black pepper
  • 1 pound skirt steak, trimmed
  • 7 tablespoons extra-virgin *olive oil, divided
  • 3 tablespoons lemon juice
  • ½ cup chopped Peppadew peppers, drained
  • 1 large garlic clove, thinly sliced
  • 8 cups baby arugula
  • 1½ ounces Parmesan cheese, shaved (¾ cup)

Directions

  1. In a small bowl, combine the fennel, 1 teaspoon salt and 2 teaspoons pepper. Coat the steak with the seasoning, then let sit for 15 minutes.
  2. Meanwhile, in a liquid measuring cup, whisk together 6 tablespoons of the oil, the lemon juice, ¾ teaspoon salt and ½ teaspoon pepper. Set aside.
  3. In a large skillet over medium-high, heat the remaining tablespoon of oil until beginning to smoke. Add the teak and sear, without moving, until well browned, about 3 minutes.
  4. Flip and brown on the second side, about another 2 minutes for rare to medium-rare.
  5. Transfer to a plate and let rest for 10 minutes.
  6. Return the skillet to the heat. Add the Peppadews and garlic, then cook for 30 seconds. Stir the dressing,then add half of it to the skillet, along with any juices from the meat on the plate, scraping the pan to deglaze.
  7. In a large bowl, toss the arugula with the remaining dressing and half of the Parmesan, then divide among serving plates. Thinly slice the steak against the grain, then arrange slices over the arugula. Spoon some warm pan sauce over each serving. Top with the remaining Parmesan.

Notes

  • Peppadews are a trademarked name brand version of pickled Juanita piquanté peppers. Currently they are sold at Meier.
  • Pay attention to how you slice the steak. Cuts like skirt steak have longer, thicker muscle fibers than sirloin and tenderloin; they are relatively tough unless cut against the grain, which results in shorter fibers. Skirt steaks can sometimes come as long pieces; if needed, cut the meat in half to fit the pan.
  • If you can't find skirt steak, flank, flat iron and bavette steaks all work well.
  • Don't cook the steak beyond medium-rare or it will be tough.
  • Don't move the steak in between flipping or it won't sear properly.

Original Recipe

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