Marinated Skirt Steak with Shaved Fennel and Arugula Salad
Approximately 15 min
Approximately 25 min
32-oz. skirt steak
3 cloves garlic - smashed
1 1/4 c. olive oil
¼ c. red wine vinegar
1 large bulb of fennel - washed and shaved thin
Bundle of parsley
Bundle of arugula - washed and stemmed
Cracked black pepper
Balsamic vinegar (aged if possible)
Meat should marinate a minimum of 24 hours in advance of cooking. The more time the meat marinates, the more tender and flavorful it will get, 2-3 days recommended
The meat should be cooked at room temperature. Steaks cook much better when they are at room temperature as opposed to right out of the refrigerator
Cut 32 oz. of skirt steak into four 8-oz. pieces and marinate in a large Rubbermaid Brilliance Food Storage Container.
Add 3/4 cup of olive oil, 3 smashed garlic cloves, a heaping tbsp. of cracked black pepper, two hefty pinches of sea salt and the whole bundle of roughly chopped parsley with stems.
Cover and put the marinade in fridge for 1-3 days.
Combine ½ c. of olive oil and add a little less than ¼ c. of red wine vinegar in a medium mixing bowl.
Pour the red wine vinegar in a steady stream while whisking, stopping to taste to be sure the oil/vinegar balance is even. Season with a pinch of sea salt.
Thinly slice the fennel 1/8 of an inch using a mandolin. Place cleaned and stemmed arugula and thinly sliced fennel in a large mixing bowl.
Slowly drizzle the dressing over the salad and evenly disperse, do not overdress. There should be no dressing on the bottom of the bowl when done mixing. Squeeze a half of a lemon over the salad and season with salt and pepper to taste. Cover and put in the fridge.
Place a Calphalon Premier™ Space Saving Stainless Steel 10” Fry Pan on the range top with high heat. The pan should be piping hot.
Once the pan is hot, coat the bottom of the pan with olive oil. Let the oil get very hot. The oil will be ready when there is a shimmer to it and it begins to let off some smoke.
Once the oil is ready, place two pieces of steak in the pan. The recommended cooking is around a minute and 30 seconds on each side for medium rare. For more thoroughly cooked meat, cook the steak 3-4 minutes on each side until well done. Once the steak is in the pan, don’t touch it or flip it. The best way to achieve a nice crust is to not over flip it.
Once all 4 pieces of steak are cooked, let it sit for a few minutes. Cut each steak on a bias against the grain and finish with a swirl of aged balsamic vinegar. Serve.