Thai skirt steak with tomatoes and arugula

This is one of my favorite quick weeknight meals… it features skirt steak, which sometimes gets a bad rap; it can be tough if overcooked. However, if seared in a hot skillet to medium-rare, it can be tender and extremely flavorful. The following is what I consider to be a simple and very satisfying way to prepare it.

Be aware that if you haven’t cooked with fish sauce before, it smells terrible… but is fabulous in the right combination with other ingredients.

2 strips (about 1.5 lbs) skirt steak
1/8 cup red wine vinegar
1/8 cup rice vinegar
1 T. Fish sauce
2 Roma tomatoes, seeded and sliced
1 small shallot, thinly sliced
Jalapeno or Serrano chile pepper (to taste), thinly sliced
Cilantro, chopped
Kosher salt and freshly-ground pepper
baby arugula

Combine the red wine and rice vinegars, the fish sauce, shallots, and salt and pepper to taste.

Using paper towels, dry the skirt steak (it won’t brown or caramelize properly unless it’s dry), cut into 4-5″ pieces crosswise, and salt and pepper. Heat a (well-seasoned. If it isn’t, add a scant coating of olive oil) cast-iron skillet until smoking. Sear the steak, about 90 seconds on each side for medium-rare, keeping warm in a 250-degree oven if needed while you sear the rest of the steak.

Scatter arugula leaves over two plates, then divide the steak and tomato between them. Drizzle the liquid/shallot/chile mixture over the steak and tomatoes, and sprinkle generously with chopped cilantro.

Thai skirt steak with tomatoes and arugula

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