Seared Skirt Steak with Balsamic Cherry Tomatoes

Staff Writer
Seared Skirt Steak with Balsamic Cherry Tomatoes

pixabay.com

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
374
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
  • 2 cloves garlic, sliced thinly
  • 2 Tablespoons balsamic vinegar
  • 4 Cups arugula

Directions

Making dinner for two? These healthy recipes have you covered!

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.

More From Women's Health:

10 Foods, 40 Recipes

25 Easy Food Recipes

6 Best Summer Wines

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.

Nutritional Facts

Total Fat
18g
28%
Sugar
8g
N/A
Saturated Fat
6g
32%
Cholesterol
116mg
39%
Protein
39g
78%
Carbs
13g
4%
Vitamin A
121µg
13%
Vitamin B12
2µg
33%
Vitamin B6
1mg
59%
Vitamin C
31mg
52%
Vitamin D
0.2µg
N/A
Vitamin E
2mg
11%
Vitamin K
64µg
79%
Calcium
143mg
14%
Fiber
3g
12%
Folate (food)
86µg
N/A
Folate equivalent (total)
86µg
21%
Iron
4mg
22%
Magnesium
80mg
20%
Monounsaturated
8g
N/A
Niacin (B3)
13mg
64%
Phosphorus
401mg
57%
Polyunsaturated
1g
N/A
Potassium
1170mg
33%
Riboflavin (B2)
0.2mg
13.3%
Sodium
950mg
40%
Thiamin (B1)
0.2mg
12.3%
Zinc
7mg
47%

Around the Web