Grilled Skirt Steak & Balsamic Onion Bliss
Tender grilled skirt steak atop a vibrant arugula salad with balsamic-glazed onions, tomatoes, and feta.
Equipment
- Cutting board
Ingrediënten
- 1 5 oz container of baby Arugula
- 1 tsp Balsamic vinegar
- 1 tsp Brown sugar
- 2 oz Feta crumbled
- Freshly ground black pepper
- 1 Red onion thinly sliced into half moons
- 2 tbsp Red wine vinegar
- 1 lb skirt Steak
- 6 tbsp extra-virgin Olive oil divided
- ½ pint red grape Tomatoes halved lengthwise
- ½ pint yellow grape Tomatoes halved lengthwise
- Kosher salt
Instructies
- In a large skillet over medium-high heat, heat 1 tablespoon olive oil.
- Add onion and cook until soft, about 5 minutes.
- Add balsamic vinegar and brown sugar, and continue to cook for another 2 minutes, until very soft.
- Season with salt and pepper, then remove to a bowl and let cool.
- Rub a 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 minutes per side for medium-rare.
- Remove steak to a cutting board and let sit for 5 minutes.
- In a large bowl, whisk together red wine vinegar with the 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.
- Serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:
Serve immediately to maintain the warmth of the steak and the freshness of the salad.
Wine Advice:
A medium-bodied Cabernet Sauvignon or a dry Rosé would complement the richness of the steak and the tanginess of the salad.
Nutritional Information
Calories: 480 kcal | Carbohydrates: 15 g | Protein: 35 g | Fat: 30 g | Fiber: 4 g | Sugar: 5 g | Salt: 1.2 g
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