Skillet Seared Skirt Steak, Red Onions and Shishito Peppers with Arugula Salad in Honeybell Orange Vinaigrette

Recipe courtesy of Nick Morfogen

Watch how to make this recipe.

Skillet Seared Skirt Steak, Red Onions and Shishito Peppers with Arugula Salad in Honeybell Orange Vinaigrette

Name: Skillet Seared Skirt Steak, Red Onions and Shishito Peppers with Arugula Salad in Honeybell Orange Vinaigrette
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT4H40M0.000S
Yield: 4 to 6 servings
Ingredients: Four 10-ounce skirt steaks; 1/4 cup plus 1/8 cup olive oil; 2 tablespoons Worcestershire sauce; 1 tablespoon garlic, minced; 1 tablespoon orange juice; 1 teaspoon Dijon mustard; 1 shallot, minced; 3 tablespoons olive oil; 12 shishito peppers; 1 red onion, sliced and separated into rings; 1 teaspoon fresh tarragon, finely chopped; 1/2 teaspoon fresh rosemary, finely chopped; 2 tablespoons champagne vinegar; Salt and ground black pepper; 3 tablespoons champagne vinegar; 1 tablespoon chopped red onions; 3/4 cup orange juice; 1/4 cup olive oil; Salt and ground black pepper; 8 ounces arugula; 1/4 cup cherry tomatoes, halved; 4 ounces Cheddar, sliced thin

Getting reviews...

Level: Easy

Total: 4 hr 40 min (includes marinating time)
Active: 35 min

Yield: 4 to 6 servings

Level: Easy

Total: 4 hr 40 min (includes marinating time)
Active: 35 min

Yield: 4 to 6 servings

Ingredients

Steaks:

Four 10-ounce skirt steaks

1/4 cup plus 1/8 cup olive oil

2 tablespoons Worcestershire sauce

1 tablespoon garlic, minced

1 tablespoon orange juice

1 teaspoon Dijon mustard

1 shallot, minced

Peppers and Onions:

3 tablespoons olive oil

12 shishito peppers

1 red onion, sliced and separated into rings

1 teaspoon fresh tarragon, finely chopped

1/2 teaspoon fresh rosemary, finely chopped

2 tablespoons champagne vinegar

Salt and ground black pepper

Salad and Vinaigrette:

3 tablespoons champagne vinegar

1 tablespoon chopped red onions

3/4 cup orange juice

1/4 cup olive oil

Salt and ground black pepper

8 ounces arugula

1/4 cup cherry tomatoes, halved

4 ounces Cheddar, sliced thin

Directions

For the steaks: Place the skirt steaks in a nonreactive container. Combine 1/4 cup oil, the Worcestershire, garlic, juice, mustard and shallots in a food processor and blend until smooth. Pour the mixture over the steaks, coating with the marinade. Marinate in the refrigerator for at least 4 hours or up to overnight.
For the peppers and onions: Heat the oil over high heat in a saute pan and sear the peppers and onions for 2 to 3 minutes. Stir in the tarragon and rosemary. Sprinkle in the vinegar and toss to coat. Season with salt and pepper.
For the salad and vinaigrette: Mix together the vinegar and red onions in a small stainless-steel bowl Pour the orange juice into a saucepan and cook until reduced to a syrup, and then let cool. Whisk the orange juice reduction and olive oil into the vinegar to create an emulsified vinaigrette. Add salt and pepper to taste.
For cooking the steaks: Heat 1/8 cup olive oil in a cast-iron skillet until it just begins to smoke. Lightly sprinkle the steaks with salt and pepper and sear over high heat on each side until medium rare, 34 minutes per side.
Combine the arugula, cherry tomatoes and vinaigrette in a bowl. Season with salt and pepper if necessary. Divide the salad among 46 dinner plates. Slice steak against the grain and place on the plates. Garnish with the peppers, onions and Cheddar.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Chef Nick Morfogen, 32 East Restaurant, Delray Beach, FL