Balsamic-Drizzled Skirt Steak

🥘 Ingredients

• arugula
  4 oz
• balsamic vinegar
  4 tbsp
• button mushrooms
  8 oz
• chicken demi-glace
  2 unit
• demi-baguette
  4 unit
• garlic herb butter
  4 tbsp
• olive oil
  5 tbsp
• pear
  2 unit
• pepper
• ricotta salata cheese
  1 c
• salt
• skirt steak
  24 oz
• vegetable oil
  2.667 tbsp
• water
  1/3 c

🍳 Cookware

• baking sheet
• aluminum foil
• large pan
• small bowl
• baking sheet
• medium bowl

1. 

   1

   Wash and dry all produce. Preheat oven to 400 degrees. Halve and core pear ; slice into 1/2-inch wedges. Cut one demi-baguette into 1/2-inch cubes. Place pear and baguette cubes on separate sides of a baking sheet lined with aluminum foil . Toss each with salt , pepper , and a drizzle of vegetable oil . Bake until baguette is crispy and pears have softened a bit, ⏱️ 10 minutes .

   pear: 2 unit, demi-baguette: 4 unit, salt, pepper, vegetable oil: 2.667 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 for ⏱️ 10 minutes , remove cubes from sheet and set aside. Flip pear and continue baking until browned, another ⏱️ 10 minutes .

   button mushrooms: 8 oz
3. 

   3

   Heat a drizzle of vegetable oil in 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, ⏱️ 3 minutes to ⏱️ 5 minutes per side. Remove from pan and let rest at least ⏱️ 5 minutes before thinly slicing against the grain.

   skirt steak: 24 oz
4. 

   4

   While steak cooks, halve remaining baguette lengthwise, then cut in half again crosswise to create quarters. Place half of the garlic herb butter and 1 TBSP of the 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, ⏱️ 6 minutes to ⏱️ 7 minutes .

   garlic herb butter: 4 tbsp, olive oil: 5 tbsp
5. 

   5

   Add water , 1 tsp of the balsamic vinegar (we'll use the rest in the next step), 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.

   water: 1/3 c, balsamic vinegar: 4 tbsp, chicken demi-glace: 2 unit
6. 

   6

   Toss together arugula , baguette cubes, remaining balsamic vinegar, and 1.5 TBSP of the 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: 4 oz, ricotta salata cheese: 1 c