Best 4 Grilled Skirt Steak And Arugula Salad With Roquefort And Catalina Dressing Recipes

Skirt steak, a prized cut of beef, offers an exquisite grilling experience due to its robust flavor and tender texture. When paired with a refreshing arugula salad tossed in a tangy roquefort and catalina dressing, this dish elevates backyard grilling to a culinary art form. This harmonious combination of smoky, savory, and piquant flavors, complemented by the zesty salad, is a symphony of taste that will captivate your palate and make every bite a moment to savor.

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GRILLED SKIRT STEAK CAPRESE

Grilled Skirt Steak Caprese image

Provided by Bobby Flay

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup balsamic vinegar
2 teaspoons dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup canola oil
2 pounds skirt steak, halved lengthwise
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1 small red onion, halved and thinly sliced
4 ripe beefsteak tomatoes, thinly sliced

Steps:

Make the vinaigrette: Whisk together the vinegar, mustard, salt and pepper in a medium bowl. While whisking, slowly drizzle in the oil and whisk until emulsified. Set aside.
Place the steak in a baking dish. Add half the vinaigrette and turn to coat; let the steak sit at room temperature for 30 minutes.
Heat a grill to high or a grill pan over high heat on top of the stove.
Remove the steak from the marinade and pat dry. Season both sides with salt and pepper. Grill until lightly charred on both sides and just cooked to medium-rare doneness, about 4 minutes per side. Transfer the steak to a cutting board and let rest for 5 minutes.
Meanwhile, mix the arugula and red onion in a large bowl. Add some of the remaining vinaigrette and toss to coat. Season with salt and pepper.
Thinly slice the steak across the grain and arrange it on a platter with the tomatoes. Serve with the arugula salad.

SKIRT STEAK WITH ARUGULA SALAD

Skirt Steak With Arugula Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 tablespoons extra-virgin olive oil, plus more for drizzling
2 ciabatta rolls, cut into cubes (about 5 cups)
1 clove garlic, finely chopped
Kosher salt and freshly ground pepper
1/2 cup sliced radishes
2 cups cherry tomatoes, halved
1/2 cup fresh basil leaves, chopped
2 tablespoons capers, plus 2 tablespoons brine from the jar
1 1/4 pounds skirt steak
6 cups baby arugula

Steps:

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the bread cubes and cook until crisp and slightly golden, turning as needed, about 5 minutes. Add the garlic and 1/4 teaspoon each salt and pepper and cook, tossing, until the garlic is slightly golden, about 30 seconds. Transfer to a large bowl; wipe out the skillet. Add the radishes, tomatoes, basil, capers and caper brine to the bowl and toss to combine.
Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Season the steak with salt and pepper, add to the pan and sear until browned on the bottom, about 5 minutes. Turn and sear until browned on the other side, 3 to 5 more minutes. Transfer the steak to a cutting board and let rest 5 minutes.
Add the arugula and the remaining 2 tablespoons olive oil to the bowl with the salad and toss to coat; season with salt and pepper. Thinly slice the steak against the grain and divide among plates. Serve with the salad.

Nutrition Facts : Calories 559, Fat 30 grams, SaturatedFat 8 grams, Cholesterol 84 milligrams, Sodium 700 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 43 grams

GRILLED SKIRT STEAK TACOS

Grilled Skirt Steak Tacos image

Spicy, tangy, sweet, this recipe for steak tacos brings all the flavors to the table.

Provided by Guinevere

Categories World Cuisine Recipes Latin American Mexican

Time 1h20m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup chopped onion
½ cup chopped fresh cilantro
3 limes, juiced
4 tablespoons soy sauce
2 tablespoons olive oil
4 teaspoons dark brown sugar
2 teaspoons dried oregano
1 ½ teaspoons red pepper flakes
1 clove garlic, minced
1 pound skirt steak, fat removed and flattened to 1/8-inch thickness
4 corn tortillas

Steps:

Combine onion, cilantro, lime juice, soy sauce, olive oil, brown sugar, oregano, red pepper flakes, and garlic in a large bowl.
Place steak in a baking pan and pour marinade on top. Cover and refrigerate at least 1 to 4 hours.
Preheat an outdoor grill for high heat and lightly oil the grate.
Grill steak 2 to 4 minutes per side, to desired doneness. Allow meat to rest 5 to 10 minutes before slicing against the grain into 1/4-inch slices.
Add meat to tortillas and top with your favorite toppings.

Nutrition Facts : Calories 269.5 calories, Carbohydrate 23.6 g, Cholesterol 25.2 mg, Fat 12.5 g, Fiber 3.3 g, Protein 17 g, SaturatedFat 3 g, Sodium 946.3 mg, Sugar 7.1 g

GRILLED SKIRT-STEAK SALAD

Grilled Skirt-Steak Salad image

Some dishes are so adjustable, they're more a concept than a recipe. Exhibit A: this grilled-steak salad. The trick is to drizzle on a little vinaigrette when the meat comes off the heat, to give it a savory brightness. Lay the sliced steak and grilled vegetables on top of crunchy romaine and anything else that beckons at the farm stand, then top it all off with briny feta and more vinaigrette.

Provided by Shira Bocar

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes

Time 1h5m

Yield Serves 4 to 6

Number Of Ingredients 11

Ingredients

12 ounces skirt steak, cut into 4 even pieces
Kosher salt and freshly ground pepper
2 ears corn, shucked
1 large red onion, cut into 1/3-inch-thick rounds
Extra-virgin olive oil, for brushing
Vegetable oil, for grill
Basic Vinaigrette
1 head romaine, chopped
1 orange or yellow bell pepper, stem removed, seeded and chopped
1 cup cherry tomatoes, halved
3 ounces feta, crumbled (2/3 cup)

Steps:

Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil.
Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes a side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion.
Meanwhile, grill steak until a thermometer inserted into thickest part registers 125°F for medium-rare, about 3 minutes a side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let stand 10 minutes, then slice against the grain.
In a large salad bowl or platter, layer romaine, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of remaining vinaigrette. Top with steak and feta. Serve with remaining dressing on the side.

Tips:

For the best flavor, use a high-quality skirt steak. Look for one that is well-marbled and has a deep red color.
To tenderize the skirt steak, marinate it for at least 30 minutes in a mixture of olive oil, red wine vinegar, garlic, and herbs.
When grilling the skirt steak, cook it over high heat for a short period of time. This will help to keep it tender and juicy.
Let the skirt steak rest for a few minutes before slicing it. This will help to redistribute the juices and make it more tender.
Serve the skirt steak with a simple arugula salad and a flavorful dressing. This will help to balance out the richness of the steak.

Conclusion:

Grilled skirt steak is a delicious and easy-to-make meal. By following these tips, you can ensure that your skirt steak is tender, juicy, and flavorful. Serve it with a simple arugula salad and a flavorful dressing for a complete meal.