Skirt Steak Salad


steak and arugula salad

Skirt Steak Salad

Serves 2

I love this salad for dinner. It makes me feel like I’m having a date with my husband even if we haven’t secured a sitter and aren’t going any further than the backyard. We used to order it at one of our favorite restaurants in Brooklyn, but I’ve found it just as delicious and easy to make at home. It is also the ideal meal for a hot summer night because the only cooking is the searing of the steak.


2 tablespoons olive oil

3/4 pound skirt steak

Sea salt and freshly ground pepper

4 cups baby arugula

1/2 cup sliced tomatoes

1/4 cup shaved Parmesan cheese


Balsamic vinaigrette

1/8 cup balsamic vinegar

1 teaspoon Dijon mustard

1/4 cup olive oil

Sea salt and freshly ground pepper


Season your skirt steak on both sides generously with salt and freshly ground pepper.  Next, in a pre-heated frying pan over medium-high heat, add olive oil then add your steak.  Cook about 3-4 minutes per side for medium rare. Allow your meat to rest after cooking for 2-3 minutes then slice thinly against the grain.

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 and tomato slices with your prepared vinaigrette (pour just enough to coat the greens-you will have dressing left over) then top with shaved Parmesan 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!


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