Serves 4
45 min
Skillet Skirt Steak with Balsamic Cherry Tomatoes
Recipe GLPR3192b1ee487c80
A quick and elegant one-skillet meal featuring a perfectly seared skirt steak topped with a warm, tangy reduction of balsamic vinegar and burst cherry tomatoes. Garlic-infused and naturally gluten-free, this restaurant-quality dish comes together in under 45 minutes and serves four.
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Ingredients
1 (12 oz.) skirt steak or flank steak
1 1/2 teaspoons olive oil
Salt, to taste
Pepper, to taste
2 cups fresh cherry tomatoes
2 cloves garlic, minced
2 tablespoons balsamic vinegar
Directions
Heat the olive oil in a large nonstick skillet over medium-high heat until the pan is very hot, about 2 minutes. Pat the steak dry and season generously on both sides with salt and pepper. Place the steak in the hot skillet and sear for 3 to 4 minutes on each side, until the internal temperature reaches 145°F for a medium-rare doneness and the steak feels slightly firm when pressed. Transfer the seared steak to a cutting board to rest.
Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 30 seconds, stirring constantly, until fragrant.
Add the cherry tomatoes to the skillet and cook for 2 minutes, gently shaking the pan occasionally to turn the tomatoes and ensure even cooking.
Pour the balsamic vinegar into the skillet and continue cooking for 2 more minutes, stirring gently, until some of the tomato skins begin to blister and split. Taste the sauce and adjust seasoning with additional salt and pepper as desired.
Remove the skillet from the heat. Slice the rested steak thinly against the grain. Divide the sliced steak among four serving plates and spoon the warm balsamic cherry tomatoes and pan sauce over each portion. Serve immediately.
