Balsamic Rosemary Skirt Steak
with Garlic Herb Toasts and a Roasted Pear Salad
Balsamic Rosemary Skirt Steak
Juicy skirt steak gets a tangy balsamic-rosemary finish, served with garlicky herb toasts and a roasted pear salad for a savory-sweet dinner.
Ingredients
For 2 servings
- 2 ounce Arugula
- 3 teaspoon Balsamic Vinegar
- 1 unit Chicken Demi-Glace
- 2 unit Demi-Baguette
- 2 tablespoon Garlic Herb Butter
- 1 unit Pear
- 2 ounce Ricotta Salata Cheese
- ¼ ounce Rosemary
- 2 unit Shallot
- 12 ounce Skirt Steak
Additional Ingredients
- 1 tablespoon Olive Oil
- Pepper
- Salt
- 4 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time45m
Calories980
Protein48g
Carbs76g
Fat55g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥛Milk🌱Soy🌾WheatSwaps and substitutions
For dairy-free, swap the garlic herb butter and ricotta salata for olive oil and a salty dairy-free crumble or omit the cheese. To avoid wheat, replace the baguette with gluten-free toast or roasted potatoes while keeping the steak and salad intact.
What to serve with it
Serve with a crisp green salad, roasted potatoes, or extra crusty bread to soak up the savory balsamic juices. A light red wine or sparkling water with lemon also balances the rich steak and sweet pear notes.
