Seared Skirt Steak with Balsamic Cherry Tomatoes

Seared Skirt Steak with Balsamic Cherry Tomatoes
Staff Writer

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Juicy, caramelized beef topped with a sweet sauce made from balsamic vinegar and cherry tomatoes is a quick, savory, and healthy summer meal.

2
Servings
1454
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2  Teaspoon  olive oil
  • Salt and pepper, to taste
  • 12  Ounces  skirt or flank steak
  • 2  Cups  cherry tomatoes
  • cloves garlic, sliced thinly
  • 2  Tablespoons  balsamic vinegar
  • 4  Cups  arugula

Directions

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Heat the oil in a cast-iron or stainless-steel pan over medium-high heat. When the pan is very hot, season the steak with a few pinches of salt and pepper and add it to the hot pan. Cook for 3-4 minutes per side until caramelized and slightly firm to touch. Remove to a cutting board to rest.

Meanwhile, reduce the heat to medium and add the tomatoes and garlic to the pan. Cook until the garlic is lightly browned, about 1-2 minutes. Add the balsamic vinegar and cook until the skins of the tomatoes start to split, 2 more minutes. Remove the pan from the heat; season with salt and pepper, to taste.

Slice the steak thinly against the grain. Divide the arugula between 2 plates, top each with the steak slices, and pour the cherry tomatoes and pan drippings on top.

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Nutritional Facts

Total Fat
72g
100%
Sugar
38g
42%
Saturated Fat
16g
67%
Cholesterol
155mg
52%
Carbohydrate, by difference
141g
100%
Protein
80g
100%
Vitamin A, RAE
488µg
70%
Vitamin B-12
5µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
60mg
80%
Vitamin K (phylloquinone)
437µg
100%
Calcium, Ca
794mg
79%
Choline, total
163mg
38%
Copper, Cu
1mg
0%
Fiber, total dietary
20g
80%
Folate, total
400µg
100%
Iron, Fe
17mg
94%
Magnesium, Mg
228mg
71%
Manganese, Mn
1mg
56%
Niacin
12mg
86%
Pantothenic acid
3mg
60%
Phosphorus, P
493mg
70%
Riboflavin
1mg
91%
Selenium, Se
57µg
100%
Sodium, Na
217mg
14%
Water
473g
18%
Zinc, Zn
15mg
100%

Skirt Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Skirt Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.