Grilled Skirt Steak Salad with Arugula, Balsamic-Glazed Onions, Tomatoes, and Feta - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Anna Watson Carl
Steak is great, but you'll really kill dinner by serving it with this umami-packed salad.
Ingredients
- 6 tbsp. extra-virgin olive oil, divided
- 1 red onion, thinly sliced into half moons
- 1 tsp. balsamic vinegar
- 1 tsp. brown sugar
- kosher salt
- Black pepper
- 1 lb. skirt steak
- 2 tbsp. red wine vinegar
- 1 5 oz. container of baby arugula (about 6 cups)
- 1/2 pt. red grape tomatoes, halved lengthwise (1 cup)
- 1/2 pt. yellow grape tomatoes, halved lengthwise (1 c.)
- 2 oz. feta, crumbled (1/2 c.)
Instructions
- In large skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion and sauté for 5 minutes, until softened. Add Balsamic vinegar and brown sugar, and continue to cook for another 2 minutes, until very soft. Season with salt and pepper. Remove to bowl and let cool.
- Rub grill pan with 1 tablespoon of olive oil and heat over high heat. Season skirt steak generously with salt and pepper. Grill steak for 3 minutes per side (6 minutes total) for medium rare. Remove steak to cutting board and let sit for 5 minutes.
- In large bowl, whisk together red wine vinegar with 4 tablespoons of olive oil. Season with salt and pepper. Add arugula and tomatoes to vinaigrette and toss gently to combine.
- Thinly slice steak diagonally across the grain.
- Divide salad mixture among 4 plates. Top each with caramelized onions, steak, and crumbled feta. Serve immediately.
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