Balsamic-Drizzled Skirt Steak

🥘 Ingredients

• arugula
  2 bunches
• balsamic vinegar
  3 tbsp
• button mushrooms
  8 oz
• chicken demi-glace
  2 tbsp
• demi-baguette
  1 unit
• garlic herb butter
  2 oz
• olive oil
  2 tbsp
• pear
  1 unit
• ricotta salata cheese
  1 oz
• skirt steak
  12 oz
• vegetable oil
  1 tbsp

🍳 Cookware

• foil-lined baking sheet
• large pan
• small bowl
• baking sheet
• medium bowl

1. 

   1

   Wash and dry all produce. Preheat oven to 400 degrees. Halve, core, and slice pear into ½-inch wedges. Cut demi-baguette into ½-inch cubes. Place pear and baguette cubes on separate sides of a foil-lined baking sheet . Toss each with salt, pepper, and a drizzle of olive oil . Bake until baguette is crispy and pears have softened a bit ⏱️ 10 minutes .

   pear: 1 unit, demi-baguette: 1 unit, olive oil: 2 tbsp
2. 

   2

   Trim, then thinly slice button mushrooms . Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add mushrooms and cook until tender ⏱️ 7 minutes . Remove from pan and set aside. Once pear and baguette cubes have baked 10 minutes, remove cubes from sheet and set aside. Flip pear and continue baking until browned ⏱️ 10 minutes .

   button mushrooms: 8 oz, vegetable oil: 1 tbsp
3. 

   3

   Heat a drizzle of vegetable oil in the pan used for mushrooms over medium-high heat. Season skirt steak all over with salt and pepper. Add to pan and cook to desired doneness ⏱️ 4 minutes per side. Remove from pan and let rest at least ⏱️ 5 minutes before thinly slicing against the grain.

   skirt steak: 12 oz
4. 

   4

   While steak cooks, halve remaining baguette lengthwise, then cut in half again crosswise to create quarters. Place half the garlic herb butter and 1 tbsp olive oil in a small bowl . Heat in microwave until butter is melted ⏱️ 30 seconds . Drizzle mixture over cut sides of baguette. Place on another baking sheet and toast in oven until golden ⏱️ 7 minutes .

   garlic herb butter: 2 oz
5. 

   5

   Add ⅓ cup water, 1 tsp balsamic vinegar , chicken demi-glace , and mushrooms to same pan over medium-high heat and stir, scraping up any brown bits on bottom of pan. Bring to a simmer, then reduce heat to low and let thicken ⏱️ 1 minute . Add remaining garlic herb butter and stir until melted.

   balsamic vinegar: 3 tbsp, chicken demi-glace: 2 tbsp
6. 

   6

   Toss together arugula , baguette cubes, remaining balsamic vinegar, and 1½ tbsp olive oil in a medium bowl . Season with salt and pepper. Divide steak, salad, and garlic bread between plates. Drizzle sauce over steak. Top salad with pear and crumble over ricotta salata cheese .

   arugula: 2 bunches, ricotta salata cheese: 1 oz