skirt steak salad with goat cheese and tomatoes

As most of you know, I’m not a big chicken lover. I’ve griped constantly about its bland tastes like chicken flavor and complained about its unavoidable texture of pressed sawdust — really, why subject yourself to something so awful. There are only so many herbed butter kiev, fried, and pan sauced recipes out there that can try to over compensate for poultry’s lack of, well every thing. But, ack! Look at me, re-hashing my hatred for clucking birds when I really want to share with you my love of red meat.

On the rare occasion I let myself throw in something from the meat department that is not a pork product or ground for the purpose of meatballs, strudel or burgers, I find skirt steak to be one of my top choices. I know some can be partial to filet mignon or tenderloins, but I tend to lean towards the thinner steaks like skirt steak. Why? Well, the first time I made it, Thomas Keller just about bowled me over. Literally. I think I fell out my chair. Who knew meat could practically melt in your mouth, or that it could be soft and tender and not taste thick and meaty. (Surely someone else has thought meat tastes…meaty? It all has the same flavor, the same texture, the same toughness?)

Of course I was swept away by the accompanying thick, syrupy red wine jus that was full of red wine, carrots, leeks, shallots, herbs, red wine, and oh yes, a whole bottle of red wine. Even the thyme laced caramelized shallots would have made the dish a winner, but the meat. The skirt steak, seared and cooked to tender was the real kicker. You see, I had been living in the shoes of a bad red meat cooker. I was the one who thought/would serve to everyone’s disappointment the meat that was brown from edge to edge. I was the one who would sharpen her steak knives in anticipation of that night’s steak dinner (and yes, I thought that was normal). But people, I have been redeemed. I now understand the importance of a hot pan and the mandatory epic flavor bump from a good caramelized crusty sear.

And of course that crusty sear was nowhere more mandatory than tonight, when I decided it, along with a bunch of salad greens, tomatoes and goat cheese would be the best summery way of lazy-ing ourselves to the table. Or the counter, since we were too impatient to wait (barbarians? nahhhh).

One Year Ago: Mediterranean Style Tilapia

Skirt Steak Salad with Goat Cheese and Tomatoes
Adapted quite heavily from Giada

Serves 4

1 pound skirt steak, trimmed of excess fat
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 ounces baby arugula, washed and spun dry
20 cherry tomatoes, halved
4 ounces goat cheese, coarsely crumbled
3 tablespoons chives, minced
Red Wine Vinaigrette (recipe below)

Remove meat from refrigerator and let it rest and come to room temperature, about 30 minutes. Using paper towels, pat the steak dry then season each side generously with kosher salt and freshly ground black pepper.

Heat olive oil in a large skillet over medium-high heat. Once the oil begins to shimmer, place steak (you may need to divide your steak in half if it will not completely fit in your pan) in pan and sear it without moving it for 6 – 7 minutes. Flip steak and cook for 4 – 5 minutes for medium-rare.

Remove steak to a cutting board and tent the meat with foil, allowing it to rest for 10 minutes. Meanwhile, in a large bowl toss arugula, tomatoes and cheese together and arrange on a large platter. Cut steak crosswise against the grain into thin slices. Place steak on top of arugula and sprinkle with chives. Add vinaigrette to taste. Serve with remaining vinaigrette on the side.

Red Wine Vinaigrette
1/2 cup red wine vinegar
1 cup olive oil
2 teaspoons honey
2 teaspoons kosher salt
3 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce

In a bowl, whisk ingredients together.