Skirt Steak With Arugula Salad Recipes

FLANK STEAK AND ARUGULA SALAD

Steps:

• In a small bowl, combine chili powder, oregano, cumin, and 1/2 teaspoon salt. Rub spice mixture evenly over flank steak to coat.
• In a large skillet, heat oil over medium heat. Add steak; cook until browned on one side, 5 to 8 minutes. Turn; cook until browned on other side, 5 to 8 minutes for medium-rare (reduce heat if browning too quickly). Remove steak from skillet; let rest at least 5 minutes before thinly slicing.
• In a medium bowl, whisk together salsa and vinegar; season with salt and pepper. Add arugula; toss to coat with dressing. Divide among four plates; serve with steak, and crumble goat cheese over the top.

SKIRT STEAK WITH SALSA VERDE SALAD

Steps:

• If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.
• Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)
• In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
• Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.
• While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.

ARUGULA SALAD WITH STEAK, SHAVED PARMESAN AND LEMON VINAIGRETTE

Steps:

• Arrange arugula on a serving platter. Top with steak slices, red onion and bell pepper.
• Combine lemon juice, olive oil, honey mustard, and lemon zest. Season, to taste, with salt and black pepper. Toss with salad greens. Top with shaved Parmesan just before serving.

GRILLED SKIRT-STEAK SALAD

Steps:

• Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil.
• Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes a side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion.
• Meanwhile, grill steak until a thermometer inserted into thickest part registers 125°F for medium-rare, about 3 minutes a side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let stand 10 minutes, then slice against the grain.
• In a large salad bowl or platter, layer romaine, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of remaining vinaigrette. Top with steak and feta. Serve with remaining dressing on the side.

SARASOTA'S ASIAN PENNE, STEAK AND ARUGULA SALAD

Steps:

• Steak -- Rub or brush the steak with olive oil, salt, pepper and red pepper flakes. And let marinate 2-8 hours. The longer the better, but even 2 hours will give it a nice flavor. I marinate it right in a large baggie.
• Dressing -- Mix together the olive oil, broth, soy sauce, lemon juice, ginger, dijon mustard, salt and pepper. Mix well in a small measuring cup or bowl and set in the refrigerator covered in plastic wrap until ready to use.
• Pasta -- Cook the pasta according to directions. Drain and return to the pot and cover to keep warm.
• Steak -- Now, as the pasta cooks, grill the steak. An inside grill pan works great for this, high heat lightly oiled. Approximately 5 minutes per side, depending on the thickness, until golden brown and crusty and medium rare. Skirt steak only takes minutes and works great for this salad, but feel free to use any of your favorite cuts of beef. Let the steak rest before slicing.
• Salad -- After the steak has rested, slice while still warm, and remember to always slice against the grain, this will give you a very tender slice of steak. In a large bowl, combine the arugula, cucumbers, sun dried tomatoes, onions, and the slightly warm pasta. Top with with sliced steak and toss with the dressing. I love to garnish it with pea shoots which gives a little texture and nice combination with the arugula and or watercress, but it is not necessary.
• This is meant to be a lighter health conscious salad so it is light on sauce - but has tons of flavor. ENJOY!

SKIRT STEAK WITH ORANGE AND FREGOLA SALAD

Steps:

• 1. Preheat broiler. In a saucepan of boiling salted water, cook the *fregola until al dente, about 20 minutes. Drain and cool under running water. Shake off the excess water.
• 2. Meanwhile, rub the steaks with the chile powder and season with salt and pepper. Broil the steaks and the onion slabs over high heat for about 8 minutes, turning after 4 minutes, for medium rare meat and tender onions. Let steak rest. Let onions cool slightly, then coarsely chop them.
• 3. In a large bowl, whisk the lemon juice into the olive oil and season with salt and pepper. Add the fennel, oranges, arugula, radishes, fregola, onions and toss well. Thinly slice the skirt steaks across the grain and arrange on plates. Spoon the tatenade over the steaks, mound the salad alongside and serve.
• *Fregola (the Sardinian dot-shaped pasta) I found it at Central Market.