Description
A bold and flavorful salad featuring peppery arugula, juicy marinated skirt steak, and a tangy vinaigrette, perfect for any occasion.
Ingredients
- 1 pound skirt steak
- 4 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Toasted pine nuts or walnuts (optional)
Instructions
- Preheat your grill to high heat.
- Marinate the skirt steak with olive oil, balsamic vinegar, Dijon mustard, salt, and pepper for at least 30 minutes.
- Grill the skirt steak for about 4-5 minutes on each side or until the desired doneness is reached.
- Remove from grill and let the steak rest for 5-10 minutes.
- Slice the steak thinly against the grain.
- In a large bowl, combine arugula, cherry tomatoes, and a drizzle of vinaigrette.
- Toss to combine and plate the salad.
- Top with sliced steak and sprinkle with nuts if desired.
Notes
For best results, use a meat thermometer to check doneness. Serve immediately for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American