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Skirt Steak with Rosemary, Black Pepper & Balsamic Vinegar

A splash of balsamic vinegar makes a simple, tasty sauce

Serve seared Skirt Steak with Rosemary, Black Pepper & Balsamic Vinegar over arugula.

Crush the peppercorns under a heavy skillet for a coarser texture. Serves four.

1 lb. skirt steak, trimmed and cut into four portions

4 1/2 tsp. finely chopped fresh rosemary

1 1/2 tsp. finely crushed black peppercorns

3/4 tsp. salt

2 tsp. vegetable oil

1/2 cup balsamic vinegar

8 oz. arugula, tough stems removed, leaves washed and dried

Cover the steaks with plastic wrap and gently pound them 1/4 inch thick with the flat side of a

meat mallet. Combine the rosemary, pepper, and salt, and press it onto the skirt steaks. Coat a

large skillet with the oil and set it over high heat. When the oil is just barely smoking, add the

meat, lower the heat slightly, and sear the steaks (in batches if necessary) for 2 to 3 min. on each

side for medium rare. The steaks should be very rosy pink. Transfer the meat to a cutting board

and tent with foil. With tongs or a spoon, pick any blackened bits out of the pan and discard.

Lower the heat to medium and add the vinegar--it will bubble furiously, and the fumes will be sharp

at first. Raise the heat and bring the vinegar to a boil. Continue boiling, stirring and rubbing with a

wooden spoon to dislodge any brown bits stuck to the pan, until the vinegar is reduced to about 3

Tbs., about 5 min. Stir in any juices collected from the meat. Cut the steaks into 1/4-inch-thick

slices. Divide the arugula among four plates and arrange the meat slices on top. Spoon the sauce

over the meat and the greens and serve.

Richard Chamberlain is the chef/owner of Chamberlain's Prime Chop House in Dallas. Photos:

Brian Hagiwara. From FC #22, pp. 32-35.