Seared Skirt Steak with Balsamic Cherry Tomatoes
June 28, 2012
Seared Skirt Steak with Balsamic Cherry Tomatoes
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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
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
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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
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%