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Grilled Veal Skirt Steaks with Baby Arugula Salad and Balsamic Syrup



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24 ea. outside veal skirt steaks, about 6 lb.
2 cups Extra-virgin olive oil, divided
1-3/4 cups thinly sliced garlic, divided
2 tbsp. chopped flat-leaf parsley, about 1/4 oz.
2 ea. rosemary sprigs
1/8 tsp. ground black pepper
1/8 tsp. crushed red pepper
kosher salt, as needed
3 cups balsamic vinegar
1 tbsp. honey
3 qt. whole grape tomatoes, about 4 lb.
18 cups baby arugula, about 12 oz.
chopped flat-leaf parsley, as needed for garnish


  1. 1
    For Marinade: Combine marinade ingredients such as 1 cup oil, 1/4 cup garlic, 2 tbsp parsley, rosemary, 1/8 tsp black pepper, 1/8 tsp red pepper and salt; add veal skirt steaks, turn to coat. Refrigerate, covered, 6 hours or overnight.
  2. 2
    For Balsamic Syrup: Bring vinegar to a boil in medium saucepan. Simmer until reduced to 3/4 cup. Stir in honey. Set aside.
  3. 3
    For Roasted Tomatoes and Garlic: Combine tomatoes, 1-1/2 cups garlic and 1/4 cup oil in large bowl. Place tomato mixture on parchment-lined sheet pan. Roast in 325°F oven 1 to 1-1/2 hours or until tomatoes and garlic are soft and caramelized.
  4. 4
    Per order: Grill 8 ounces skirt steak to medium doneness; season with salt. Toss 1-1/2 cups arugula with 1 tbsp oil; season with salt and pepper. Top arugula with grilled steaks. Drizzle 1 tbsp balsamic syrup over steaks. Serve with 1/2 cup roasted tomatoes and garlic. Garnish with parsley.


Recipe adapted from Chef John Coletta, Quartino Restaurant, Chicago, IL

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cuisines North & South American
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