Chef John Coletta, Quartino Restaurant, Chicago, IL
Ingredients
- About 24 each or 6 lb Outside veal skirt steaks
Marinade:
- 1 cup or 8 oz Extra-virgin olive oil
- 1/4 cup or 1-1/2 oz Thinly sliced garlic
- 2 Tbsp or 1/4 oz Chopped flat-leaf parsley
- 2 each Rosemary sprigs
- 1/8 tsp Ground black pepper
- 1/8 tsp Crushed red pepper
- Kosher salt as needed
Balsamic Syrup:
- 3 cups Balsamic vinegar
- 1 Tbsp Honey
Roasted Tomatoes and Garlic:
- 3 qt or 4 lb Whole grape tomatoes
- 1-1/2 cups or 8 oz Thinly sliced garlic
- 1/4 cup Extra-virgin olive oil
- 2 tsp Kosher salt
- Kosher salt as needed
- 18 cups or 12 oz Baby arugula
- 3/4 cup Extra-virgin olive oil
- Ground black pepper as needed
- Chopped flat-leaf parsley as needed
Instructions
Marinade:
Combine marinade ingredients; add veal skirt steaks, turn to coat. Refrigerate, covered, 6 hours or overnight.
Balsamic Syrup:
Bring vinegar to a boil in medium saucepan. Simmer until reduced to 3/4 cup. Stir in honey. Set aside.
Roasted Tomatoes and Garlic:
Combine tomatoes, garlic and oil in large bowl. Place tomato mixture on parchment-lined sheet pan. Roast in 325°F oven 1 to 1-1/2 hours or until tomatoes and garlic are soft and caramelized.
Per order:
Grill 8 ounces skirt steak to medium doneness; season with salt. Toss 1-1/2 cups arugula with 1 Tbsp oil; season with salt and pepper. Top arugula with grilled steaks. Drizzle 1 Tbsp balsamic syrup over steaks. Serve with 1/2 cup roasted tomatoes and garlic. Garnish with parsley.
