Skillet Seared Skirt Steak with Arugula and Tomatoes Recipe

Skillet Seared Skirt Steak with Arugula and Tomatoes Recipe
Staff Writer
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
1432
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.

Nutritional Facts

Total Fat
69g
99%
Sugar
38g
42%
Saturated Fat
13g
54%
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.