Description
A hearty and visually stunning salad combining tender skirt steak, peppery arugula, and crispy potatoes for a delightful dining experience.
Ingredients
Scale
- 1 lb skirt steak
- 4 cups arugula
- 2 large potatoes, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: Freshly grated Parmesan or crumbled feta
- Optional: Avocado, cherry tomatoes for garnish
Instructions
- Marinate the skirt steak in olive oil, garlic, salt, and pepper for at least 30 minutes.
- Preheat a skillet over high heat.
- Sear the marinated skirt steak in the skillet until cooked to desired doneness (medium-rare recommended).
- While steak is cooking, preheat the oven to 400°F (200°C).
- On a baking sheet, toss potato slices with olive oil, salt, and pepper, and spread in a single layer.
- Bake the potatoes until golden and crispy, about 25 minutes.
- After steak is cooked, let it rest before slicing against the grain.
- Toss arugula with a light dressing.
- To serve, layer arugula on a platter, top with sliced steak, and add crispy potatoes.
- Garnish with cheese and additional vegetables if desired.
Notes
For a gluten-free option, make sure seasonings and marinades are gluten-free. This salad is versatile and can be served warm or cold.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Skillet, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg