Description
A vibrant salad that combines peppery arugula with juicy skirt steak, creating a perfect blend of fresh and hearty flavors.
Ingredients
Scale
- 1 lb skirt steak
- 4 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- Juice of 1 lemon
- Fresh ground black pepper to taste
- Optional: seasonal vegetables (e.g., roasted bell peppers, radishes)
Instructions
- Marinate the skirt steak with olive oil, garlic, salt, and lemon juice for at least 30 minutes.
- While the steak is marinating, toss together arugula, cherry tomatoes, and any additional desired veggies.
- Preheat the grill to high heat.
- Add the marinated steak to the grill and cook to medium-rare, approximately 3-4 minutes per side.
- Let the steak rest for 5-10 minutes after grilling to retain juices.
- Slice the steak against the grain and arrange over the salad.
- Drizzle with additional dressing if desired, and serve promptly.
Notes
For best results, select high-quality skirt steak and ensure the grill is properly preheated. Store any leftovers in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg