Seared Skirt Steak and Arugula Salad
Seared skirt steak and arugula salad sears fast and slices thin, delivering all the beef-and-Parmesan character of a classic carpaccio, fully cooked. D.O.P. Monti Iblei 04's gentle, fresh profile keeps the vinaigrette from overpowering the beef.
Ingredients
- 1 1/2 pounds skirt steak
- 1/3 cup D.O.P. Monti Iblei 04, divided
- Salt and pepper, to taste
- 5 cups arugula
- 1/3 cup shaved Parmesan
- 1 tablespoon lemon juice
Instructions
- Pat the steak dry with paper towels, brush with a tablespoon of D.O.P. Monti Iblei 04, and season generously on both sides with salt and pepper.
- Heat a heavy skillet, cast iron works best, over high heat until it's smoking hot, this is essential for a good crust on a thin cut like skirt steak.
- Sear the steak 3 to 4 minutes per side for medium-rare, without moving it, so a deep crust forms.
- Transfer to a cutting board and rest 5 to 10 minutes, this is not optional, slicing too soon loses all the juices.
- Slice the steak thin, against the grain, this is what keeps skirt steak tender rather than chewy.
- Whisk the remaining oil with lemon juice, salt, and pepper, then toss the arugula with the vinaigrette.
- Top the dressed arugula with the sliced steak and shaved Parmesan, finishing with a final drizzle of D.O.P. Monti Iblei 04 if desired.
Nutrition
Serving size
1 serving
Calories
632
Total fat
51g
Saturated fat
17g
Cholesterol
126mg
Sodium
430mg
Carbohydrates
2g
Dietary fiber
0g
Sugars
1g
Protein
40g
Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.
Frequently Asked Questions
How should I slice skirt steak?
Against the grain, that's what keeps it tender.
What's the trick to a good sear?
A very hot pan is essential for this thin cut.
What should I finish this dish with?
A final drizzle of D.O.P. Monti Iblei 04 over the plate.
What You'll Need
D.O.P. Monti Iblei N° 04
$47.99
Shop this bottle →
