Skirt Steak with Rosemary, Black Pepper & Balsamic Vinegar

Skirt Steak with Rosemary, Black Pepper & Balsamic Vinegar
Photo by Brian Hagiwara

Ingredients

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

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

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