Skillet Seared Skirt Steak with Arugula and Tomatoes Recipe

Staff Writer
Skillet Seared Skirt Steak with Arugula and Tomatoes Recipe
Skillet Seared Skirt Steak
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Skillet Seared Skirt Steak

This healthy Seared Skirt Steak recipe is a juicy, savory and impressive meal. A quick and easy dinner, the balsamic tomato topping serves as a sauce and a dressing as it glistens over a bed of arugula.

2
Servings
354
Calories Per Serving
Deliver Ingredients

Ingredients

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

Directions

Heat oil in a cast-iron skillet on medium high heat. Season steak with a few pinches of salt and pepper and add to the pan once it is hot. Cook steak for 3 to 4 minutes per side, until it is caramelized and slightly firm to the touch. Remove from pan and let sit.

Meanwhile, lower the heat to medium. Add garlic and tomatoes to the pan, cooking for 1 to 2 minutes. Once garlic is lightly browned, add balsamic vinegar and cook for 2 additional minutes. When the skins of the tomatoes start to split, it’s time to take the pan off the heat. Add salt and pepper.

Thinly slice steak thinly against its grain. Atop two generous portions of arugula, place steak slices, and pour on cherry tomatoes and pan drippings.

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
16g
24%
Sugar
8g
N/A
Saturated Fat
6g
31%
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
9%
Vitamin K
62µg
78%
Calcium
143mg
14%
Fiber
3g
12%
Folate (food)
86µg
N/A
Folate equivalent (total)
86µg
21%
Iron
4mg
22%
Magnesium
80mg
20%
Monounsaturated
7g
N/A
Niacin (B3)
13mg
64%
Phosphorus
401mg
57%
Polyunsaturated
1g
N/A
Potassium
1170mg
33%
Riboflavin (B2)
0.2mg
13.3%
Sodium
945mg
39%
Thiamin (B1)
0.2mg
12.3%
Zinc
7mg
47%

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