Skirt Steak Salad with Arugula and Peppadews: Difference between revisions
From McGough's Recipes
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[[File:Skirt Steak Salad with Arugula and Peppadews | [[File:Skirt Steak Salad with Arugula and Peppadews.jpg|400px|frameless|right]] | ||
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! Prep !! Cook !! Total !! Servings | |||
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| 15 Min || 15 Min || 30 Min || 4 | |||
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=== '''Ingredients''' === | === '''Ingredients''' === | ||
*2 | *2 Teaspoons ground fennel | ||
*Kosher salt and ground | *Kosher salt and ground | ||
* | *Black pepper | ||
*1 pound skirt steak, trimmed | *1 pound skirt steak, trimmed | ||
*7 tablespoons extra-virgin *olive oil, divided | *7 tablespoons extra-virgin *olive oil, divided | ||
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=== '''Directions''' === | === '''Directions''' === | ||
#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. 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. | #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. | ||
#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. Flip and brown on the second side, about another 2 minutes for rare to medium-rare. | #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. | ||
#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. | #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. | ||
#Flip and brown on the second side, about another 2 minutes for rare to medium-rare. | |||
#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. | |||
#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. | #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''' === | === '''Notes''' === | ||
* | *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 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. | |||
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Original Recipe | |||
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[[File:Skirt Steak Salad with Arugula and Peppadews IMG 0164.jpg|center|800px]] | |||
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[[Category:Made]] | [[Category:Made]] | ||
Revision as of 14:17, 10 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
- 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.
- 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.
- 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.
- Flip and brown on the second side, about another 2 minutes for rare to medium-rare.
- 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.
- 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
- 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
