Grilled Skirt Steak Salad with Arugula, Balsamic-Glazed Onions, Tomatoes, and Feta
By Anna Watson Carl
Yields:
4
Prep Time:
15 mins
Total Time:
30 mins
Jump to recipeSteak is great, but you'll really kill dinner by serving it with this umami-packed salad.
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Ingredients
- 6 Tbsp. extra-virgin olive oil, divided
- 1 red onion, thinly sliced into half moons
- 1 tsp. balsamic vinegar
- 1 tsp. brown sugar
- kosher salt
- Freshly ground black pepper
- 1 lb. skirt steak
- 2 Tbsp. red wine vinegar
- 1 5 oz. container of baby arugula
- 1/2 pt. red grape tomatoes, halved lengthwise
- 1/2 pt. yellow grape tomatoes, halved lengthwise
- 2 oz. Feta, crumbled
Directions
- Step 1In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add onion and cook until soft, 5 minutes. Add balsamic vinegar and brown sugar, and continue to cook for another 2 minutes, until very soft. Season with salt and pepper, then remove to bowl and let cool.
- Step 2Rub grill pan with 1 tablespoon olive oil and heat over high heat. Season skirt steak generously with salt and pepper, and grill steak for 3 minutes per side for medium rare. Remove steak to cutting board and let sit for 5 minutes.
- Step 3In large bowl, whisk together red wine vinegar with remaining 4 tablespoons of olive oil, then season with salt and pepper. Add arugula and tomatoes to vinaigrette and toss gently to combine.
- Step 4Thinly slice steak diagonally across the grain.
- Step 5Divide salad mixture among 4 plates. Top each with caramelized onions, steak, and crumbled feta, and serve immediately.
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