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Skirt Steak With Tomato, Feta, and Herbs
INGRIDSTEVENS9Ingredients
50Minutes
450Calories
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Description
Real Simple Magazine
Ingredients
US|METRIC
4 SERVINGS
- 3/4 lb. tomatoes (halved if small or cut into wedges if large)
- 1 clove garlic (chopped)
- 2 Tbsp. red wine vinegar
- 1/4 cup olive oil
- black pepper
- 4 oz. feta (crumbled, about 1 cup)
- 1/4 cup chopped fresh herbs (such as dill or mint or a combination)
- 1 bunch arugula
- 1 1/4 lb. skirt steak (cut into 4 pieces)
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Directions
- Combine the tomatoes, garlic, vinegar, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper in a medium bowl. Let sit, stirring occasionally, until the flavors meld, about 10 minutes. Add the Feta, herbs, and arugula and toss to combine.
- Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon salt and ¼ teaspoon pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 130° F, 2 to 5 minutes per side for medium-rare. Let rest for 5 minutes before slicing against the grain.
- Serve the steak with the tomato and arugula salad.
NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories450Calories from Fat280 |
% DAILY VALUE |
Total Fat31g48% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol105mg35% |
Sodium620mg26% |
Potassium790mg23% |
Protein35g |
Calories from Fat280 |
% DAILY VALUE |
Total Carbohydrate7g2% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A20% |
Vitamin C20% |
Calcium20% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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