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Skirt Steak Salad with Arugula and Peppadews
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.
teaspoons ground fennel seed
Kosher salt and ground black pepper
01In a small bowl, combine the fennel, ½ 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, ¼ teaspoon salt and ½ teaspoon pepper. Set aside.
This is a monthly favorite. Great balance of savory and sweet.