Recipes

Seared Skirt Steak With Balsamic Cherry Tomatoes

Seared Skirt Steak With Balsamic Cherry Tomatoes
5 from 1 ratings
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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.
Servings
2
servings
Ingredients
  • 1 1/2 teaspoon olive oil
  • salt and pepper, to taste
  • 12 ounce skirt or flank steak
  • 2 cup cherry tomatoes
  • 2 cloves garlic, sliced thinly
  • 2 tablespoon balsamic vinegar
  • 4 cup arugula
Directions
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  2. 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.
  3. 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.
  4. 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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