Grilled Veal Skirt Steaks with Baby Arugula Salad and Balsamic Syrup

Grilled Veal Skirt Steaks with Baby Arugula Salad and Balsamic Syrup

Chef John Coletta, Quartino Restaurant, Chicago, IL

Serves:
12 servings

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.