Description
A fresh and vibrant salad with peppery arugula, tender skirt steak, and golden crispy potatoes, perfect for any occasion.
Ingredients
- 1 lb skirt steak
- 4 cups arugula
- 2 cups baby potatoes, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Zesty vinaigrette for drizzling
Instructions
- Preheat oven to 425°F (220°C).
- Chop baby potatoes into bite-sized pieces and toss them with olive oil, salt, and pepper.
- Roast potatoes in the preheated oven until golden and crisp, about 20 minutes.
- Season the skirt steak generously with salt and pepper.
- Heat a pan until hot. Sear the skirt steak for 3-4 minutes on each side until desired doneness.
- Allow the steak to rest for at least 5 minutes, then slice against the grain.
- Combine sliced steak with fresh arugula and crispy potatoes.
- Drizzle with zesty vinaigrette before serving.
Notes
Mix arugula with other greens for added flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Pan-searing and roasting
- Cuisine: American