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A lower-cost, high flavor weeknight steak salad
Milk Street Bowtie Skirt Steak Salad with Arugula and Peppadews

Skirt Steak Salad with Arugula and Peppadews

30 minutes

Free

Our steak salad takes inspiration from classic Italian tagliata—a simple presentation of thinly-sliced rare steak, extra-virgin olive oil, seasonings, arugula and shaved Parmesan—and adds Peppadews, a tangy South African pepper. Unlike many recipes, we make ours work with a less-expensive cut of meat—skirt steak—and an unusual approach to the sauce. 

Cooking the steak medium-rare was essential to this salad; even a medium-well temperature tasted tough and unpleasant. Flank, flat iron and bavette steaks work well in this recipe. If the steak comes as long piece, cut the meat in half to fit the pan. Tangy, sweet Peppadew peppers can be found near the olive bar in most grocers; they come in mild or hot varieties. A Y peeler was best for shaving the Parmesan.

2 teaspoons ground fennel seed
Kosher salt and ground black pepper
1 pound skirt steak, trimmed
7 tablespoons extra-virgin olive oil
3 tablespoons lemon juice (about 1 lemon)
½ cup drained and chopped mild Peppadew peppers
1 large garlic clove, thinly sliced
8 ounces baby arugula (about 8 cups)
1½ ounce Parmesan cheese, shaved (½ cup)
Ingredients
  • 2

    teaspoons ground fennel seed

  • Kosher salt and ground black pepper

  • 1

    pound skirt steak, trimmed

  • 7

    tablespoons extra-virgin olive oil

  • 3

    tablespoons lemon juice (about 1 lemon)

  • ½

    cup drained and chopped mild Peppadew peppers

  • 1

    large garlic clove, thinly sliced

  • 8

    ounces baby arugula (about 8 cups)

  • ounce Parmesan cheese, shaved (½ cup)

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Skirt Steak Salad with Arugula and Peppadews

Get Ready to Cook

4

Servings

30 minutes

Tip

Don’t move the steak between flipping. It won’t sear properly otherwise.

Ingredients
  • 2

    teaspoons ground fennel seed

  • Kosher salt and ground black pepper

  • 1

    pound skirt steak, trimmed

  • 7

    tablespoons extra-virgin olive oil

  • 3

    tablespoons lemon juice (about 1 lemon)

  • ½

    cup drained and chopped mild Peppadew peppers

  • 1

    large garlic clove, thinly sliced

  • 8

    ounces baby arugula (about 8 cups)

  • ounce Parmesan cheese, shaved (½ cup)

Step 1 of 4

Combine and coat the steak

2
teaspoons ground fennel seed
teaspoons Kosher salt
teaspoons ground black pepper
1
pound skirt steak, trimmed
6
tablespoons extra-virgin olive oil
3
tablespoons lemon juice

In a small bowl, combine the fennel, 1 teaspoon salt and 2 teaspoons pepper. Coat the steak with the seasoning, then let sit for 15 minutes. Meanwhile, in a liquid measuring cup, whisk together 6 tablespoons of the oil, the lemon juice, ½ teaspoon salt and ½ teaspoon pepper. Set aside.

Step 2 of 4

Sear the steak

1
tablespoon extra-virgin olive oil

In a 12-inch skillet over medium-high, heat the remaining tablespoon of oil until beginning to smoke. Add the steak and sear on both sides until well browned, about 5 to 7 minutes. Transfer to a plate and let rest 10 minutes. Add any of the steak's accumulated juice to the dressing.

Step 3 of 4

Cook the Peppadews and garlic

½
cup drained and chopped mild Peppadew peppers
1
large garlic clove, thinly sliced

Return the skillet to the medium heat. Add the Peppadews and garlic and cook 30 seconds. Stir the dressing, then add half to the skillet, scraping the pan to deglaze.

Step 4 of 4

Toss, dress, and serve

8
ounces baby arugula (about 8 cups)
ounce Parmesan cheese, shaved (½ cup)

In a large bowl, toss the arugula with the remaining dressing and half of the Parmesan, then divide among serving plates. Thinly slice the steak against the grain, then arrange slices over the arugula. Spoon pan sauce over each serving. Top with remaining Parmesan.

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Done!

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