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

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

For Balsamic Syrup: Bring vinegar to a boil in medium saucepan. Simmer until reduced to 3/4 cup. Stir in honey. Set aside.
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

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