Balsamic Rosemary Skirt Steak with Roasted Pear Salad and Garlic Herb Toasts

This skirt steak recipe brings together bold flavors and elegant touches for a memorable dinner. The steak is pan-seared to perfection and topped with a rich balsamic rosemary sauce that cuts through the meat’s robust flavor. On the side, a fresh arugula salad is tossed with balsamic vinegar and olive oil, then topped with roasted pear wedges and crumbled ricotta salata cheese.

To complete the meal, crispy garlic herb toasts are perfect for sopping up any extra sauce. The combination of savory steak, sweet roasted pears, peppery arugula and tangy cheese creates a balanced and satisfying dish that’s sure to impress.

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Ingredients

1 unit PearView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

12 ounce Skirt SteakView ingredient guideLike ingredientDislike ingredient

3 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

2 ounce Ricotta Salata CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 400°F. Wash and dry all produce. Halve and core the pear, then cut into ½-inch wedges. Cut one baguette into ½-inch cubes. Place the pear wedges and baguette cubes on opposite sides of a foil-lined baking sheet. Drizzle with oil, season with salt and pepper and toss to coat. Roast until the baguette cubes are crispy and the pear has softened slightly, 8-10 minutes.
2. Meanwhile, halve, peel and thinly slice the shallots. Strip the rosemary leaves from the stems and finely chop enough to yield 2 teaspoons. Halve the remaining baguette lengthwise. Place the garlic herb butter in a small microwave-safe bowl and microwave until melted, about 30 seconds. Drizzle the melted butter over the cut sides of the baguette halves.
3. After the pear and baguette cubes have roasted for 8-10 minutes, remove the baking sheet from the oven. Transfer the crispy baguette cubes to a plate and set aside. Flip the pear wedges and return the baking sheet to the oven. Continue roasting until the pear is browned and tender, 10-15 minutes more.
4. While the pear finishes roasting, heat a drizzle of vegetable oil in a large skillet over medium-high heat. Season the skirt steak all over with salt and pepper. Add the steak to the hot skillet and cook to your desired doneness, 3-5 minutes per side for medium-rare. Transfer the steak to a cutting board and let rest.
5. Reduce the heat to medium and add another drizzle of oil to the same skillet. Add the sliced shallots and cook, stirring occasionally, until lightly browned, 5-7 minutes. Add the chopped rosemary and cook until fragrant, about 30 seconds. Pour in ½ cup water, 1 teaspoon of the balsamic vinegar and the chicken demi-glace, scraping up any browned bits from the bottom of the pan. Simmer until the sauce thickens slightly, 1-2 minutes. Season with pepper to taste.
6. While the shallots cook, place the buttered baguette halves cut-side up on a baking sheet. Toast in the oven until golden brown, 6-7 minutes. Meanwhile, in a medium bowl, combine the arugula, reserved baguette cubes, remaining 2 teaspoons balsamic vinegar and 1 tablespoon olive oil. Toss to coat, then season with salt and pepper.
7. Slice the rested steak against the grain. Divide the steak, salad and garlic herb toasts among plates. Drizzle the balsamic rosemary sauce over the steak. Top the salad with the roasted pear wedges and crumble the ricotta salata cheese over everything.

Recipe Tips

FAQ

Can I use a different cut of beef instead of skirt steak?

Yes, flank steak or sirloin steak work well as substitutes. Adjust cooking time as needed based on thickness.

What can I use instead of chicken demi-glace?

You can substitute with beef broth or a combination of beef broth and a splash of soy sauce for depth of flavor.

How do I store leftovers?

Store the steak, salad and toasts separately in airtight containers in the refrigerator for up to 2 days. Reheat the steak gently in a skillet.