Skirt Steak with Rosemary, Black Pepper & Balsamic Vinegar

Ingredients

• 8 oz. arugula, tough stems removed, leaves washed and dried
• ½ cup balsamic vinegar
• 2 tsp. vegetable oil
• ¾ tsp. salt
• 1-½ tsp. finely crushed black peppercorns
• 4-½ tsp. finely chopped fresh rosemary
• 1 lb. skirt steak, trimmed and cut into four portions

Cover the steaks with plastic wrap and gently pound them 1/4 inch thick with the flat side of a meat mallet (see How to pound a skirt steak). Combine the rosemary, pepper, and salt, and press it onto the skirt steaks. Coat a large skillet with the oil and set it over high heat. When the oil is ju...

View full recipe at Fine Cooking