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

12 servings


  • About 24 each or 6 lb Outside veal skirt steaks


  • 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


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.