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
Scale
- 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