Arugula Skirt Steak Salad with Crispy Potatoes is a vibrant dish that tantalizes your taste buds. Imagine juicy skirt steak, perfectly seared to perfection, resting on a bed of peppery arugula, complemented by crispy, golden potatoes. fresh and vibrant salad The aroma wafting through your kitchen will have everyone gathering around the table in anticipation.
This salad isn’t just a meal; it’s an experience. Picture yourself enjoying this delightful dish during a summer barbecue or a cozy dinner with friends. Each bite bursts with flavor and brings back memories of laughter and good company. What could be better than that?
Why You'll Love This Recipe
- This Arugula Skirt Steak Salad with Crispy Potatoes is quick to prepare, making it perfect for busy weeknights
- The layers of flavor will impress even the pickiest eaters
- Its colorful presentation makes it a showstopper for gatherings and barbecues
- Plus, it’s versatile enough to customize based on seasonal ingredients available
I remember the first time I made this salad for my friends. Their faces lit up as they took their first bites, and the compliments kept flowing all night long.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Skirt Steak: Look for well-marbled meat for tenderness and flavor; about 1 pound should suffice for four servings.
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Fresh Arugula: Choose vibrant green leaves; they add a peppery kick that elevates the entire dish.
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Baby Potatoes: Use small potatoes for that crispy texture; red or yellow varieties work best.
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Olive Oil: Extra virgin olive oil is preferred for its rich flavor; it enhances both the steak and potatoes.
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Balsamic Vinegar: A splash adds acidity and sweetness; opt for high-quality aged vinegar for depth.
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Garlic Powder: A sprinkle of garlic powder infuses savory goodness into the potatoes without overpowering them. savory potato gratin.
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Salt and Pepper: Essential seasonings to enhance the flavors; don’t skimp here!
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Fresh Herbs (optional): Try parsley or chives for added freshness and color when serving.
The full ingredients list, including measurements, is provided in the recipe card directly below. Mediterranean hummus toast.
Let’s Make it Together
Prepare the Potatoes: Preheat your oven to 425°F (220°C). Wash the baby potatoes thoroughly and cut them in half. Toss them in a bowl with olive oil, garlic powder, salt, and pepper until evenly coated. For more inspiration, check out this green beans with potatoes recipe.
Bake the Potatoes: Spread the seasoned potatoes on a baking sheet lined with parchment paper. Bake in the preheated oven for about 25-30 minutes until golden brown and crispy, flipping halfway through.
Cook the Skirt Steak: While your potatoes are baking, heat a skillet over medium-high heat and add olive oil. Once hot, season your skirt steak generously with salt and pepper before placing it in the pan.
Sear Until Perfectly Cooked: Cook the steak for about 3-4 minutes per side for medium-rare doneness. The outside should be beautifully browned while remaining tender inside—let it rest afterward!
Toss Together Arugula Salad Base: In a large bowl, combine fresh arugula and drizzle with balsamic vinegar before tossing gently to coat all leaves evenly without bruising them.
Assemble Your Masterpiece: Slice the rested skirt steak against the grain into strips. Pile arugula onto plates, top with crispy potatoes, then arrange slices of steak over everything before finishing off with more balsamic if desired. For more inspiration, check out this crispy potato pancakes recipe.
And there you have it! Your Arugula Skirt Steak Salad with Crispy Potatoes is ready to impress at any gathering or dinner table. zucchini ricotta melts Enjoy!
You Must Know
- This Arugula Skirt Steak Salad with Crispy Potatoes is not just a meal; it’s a fiesta of flavors
- The peppery arugula pairs beautifully with the tender steak, while crispy potatoes add that satisfying crunch
- Trust me, your taste buds will throw a party!
Perfecting the Cooking Process
Start by marinating the skirt steak for at least 30 minutes. Then, cook the potatoes until golden and crispy while grilling the steak to your desired doneness. Finally, toss everything together on a bed of fresh arugula.
Add Your Touch
Feel free to swap out the arugula for spinach or kale if you prefer. Add feta cheese for creaminess or cherry tomatoes for a burst of sweetness. Customize your dressing to match your taste!
Storing & Reheating
Store leftover salad in an airtight container in the fridge for up to two days. To reheat, warm the steak and potatoes in a skillet, then serve over fresh arugula to keep it crisp.
Chef's Helpful Tips
- Use room temperature skirt steak for more even cooking; this prevents toughness
- Cut against the grain when slicing for tenderness
- Don’t overcrowd the pan when frying potatoes; this ensures they crisp up perfectly!
I remember making this salad for my best friend’s birthday bash last summer. Everyone raved about it, especially when I tossed in some spicy jalapeños!
FAQ
How do I ensure my skirt steak is tender?
Marinate it well and slice against the grain after cooking for best results.
Can I use other greens besides arugula?
Absolutely! Spinach or mixed greens can work just as well in this salad.
What dipping sauce pairs well with crispy potatoes?
Try a zesty garlic aioli or classic ketchup for delicious flavor combinations.
Arugula Skirt Steak Salad with Crispy Potatoes
- Total Time: 45 minutes
- Yield: Serves 4
Description
Arugula Skirt Steak Salad with Crispy Potatoes is a vibrant and flavorful dish that elevates any meal. Tender, juicy skirt steak, seared to perfection, rests atop a bed of peppery arugula, accompanied by crispy baby potatoes. This salad is not just delicious; it’s a celebration of flavors that makes for an impressive centerpiece at gatherings or a comforting weeknight dinner. Quick to prepare and customizable with seasonal ingredients, this dish promises satisfaction in every bite.
Ingredients
- 1 lb skirt steak
- 4 cups fresh arugula
- 1 lb baby potatoes (red or yellow)
- 3 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp garlic powder
- Salt and pepper to taste
- Fresh herbs (optional, such as parsley or chives)
Instructions
- Preheat oven to 425°F (220°C). Wash and halve the baby potatoes, then toss in a bowl with 2 tbsp olive oil, garlic powder, salt, and pepper.
- Spread seasoned potatoes on a parchment-lined baking sheet and bake for 25-30 minutes until golden and crispy, flipping halfway through.
- While potatoes bake, heat a skillet over medium-high heat with 1 tbsp olive oil. Season skirt steak with salt and pepper before searing for about 3-4 minutes per side for medium-rare doneness. Let rest before slicing against the grain.
- In a large bowl, combine fresh arugula with balsamic vinegar and toss gently.
- To serve, layer arugula on plates, add crispy potatoes, top with sliced steak, and drizzle with more balsamic if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking, Searing
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 540
- Sugar: 2g
- Sodium: 600mg
- Fat: 29g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 85mg
