Grilled Skirt Steak Salad With Arugula, Balsamic-Glazed Onions, Tomatoes, And Feta

Portions:4
Total time 30 minutes
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Ingredients

  • 6 tbsp. extra-virgin olive oil divided
  • 1 red onion thinly sliced into half moons
  • 1 tsp. balsamic vinegar
  • 1 tsp. brown sugar
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. skirt steak
  • 2 tbsp. red wine vinegar
  • 1 5 oz. container of baby arugula
  • ½ pt. red grape tomatoes halved lengthwise
  • ½ pt. yellow grape tomatoes halved lengthwise
  • 2 oz. Feta crumbled

Instructions

  • In a large skillet over medium-high heat, heat 1 tablespoon olive oil.
  • Add onion and cook until soft, 5.
  • Add balsamic vinegar and brown sugar, and continue to cook for another 2, until very soft.
  • Season with salt and pepper, then remove to bowl and let cool.
  • Rub grill pan with 1 tablespoon olive oil and heat over high heat.
  • Season skirt steak generously with salt and pepper, and grill steak for 3 per side for medium rare.
  • Remove steak to cutting board and let sit for 5.
  • In large bowl, whisk together red wine vinegar with remaining 4 tablespoons of olive oil, then season with salt and pepper.
  • Add arugula and tomatoes to vinaigrette and toss gently to combine.
  • Thinly slice steak diagonally across the grain.
  • Divide salad mixture among 4 plates.
  • Top each with caramelized onions, steak, and crumbled feta, and serve immediately.
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Course Beef / Cheese / Salad