Balsamic Skirt Steak with Softened Tomatoes and Garlic Linguine
Author note: One glorious day I had the privilege to have two types of leftovers: balsamic marinated skirt steak (click here for recipe) and softened tomatoes and garlic rosemary olive oil (click here for recipe). I put the two together with some cooked linguine and the rest is history. While this is a leftover recipe, it is also a “non” recipe. Adjust the amount of pasta used in relationship to the amount of leftover tomatoes.
balsamic marinated skirt steak (see recipe below, or click here)
softened tomatoes and garlic rosemary olive oil dip (see recipe below, or click here)
- Cook the linguine, reserving a bit of cooking liquid.
- Combine the pasta, tomatoes, splash of pasta water and splash of reduced balsamic marinade in a saucepan. Stir well to combine.
- Place the sliced skirt steak on top of the pasta, drizzle balsamic marinade on top. Serve warm.
Balsamic Marinated Skirt Steak
3/4 cup balsamic vinegar
1 tablespoon Dijon mustard
4 garlic cloves, rough chopped
2 teaspoons koshers salt
1 tablespoon lemon juice
1 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil
2 branches of rosemary
2-3 pounds skirt steak
- In a rectangular baking dish, combine the vinegar, mustard, garlic, salt, lemon juice and red pepper flakes and stir to combine.
- Slowly add the oil in a steady stream, whisking constantly. Add the rosemary sprigs.
- Place the skirt steak in the marinade. Cover and place in the fridge. Marinate for four hours (or overnight). Flip occasionally.
- Remove the steak from the fridge about 30 minutes before cooking. Pat dry and set aside. Pour the marinade into a saucepan and reduce until the thickness coats the back of a spoon.
- Place the oven rack to the upper most level. Heat the broiler to 500 degrees.
- Place the steak on a broiling pan and broil 6 minutes per side (for a medium doneness) for a total of 12 minutes. Remove from the oven, wrap in foil and let rest for 10 minutes.
- Cut the skirt steak in thin slices, against the grain. Serve with reduced marinade.
Softened Tomatoes and Garlic Rosemary Olive Oil
½ cup extra-virgin olive oil
1 rosemary sprig
2 large garlic cloves, chopped
1 cup cherry tomatoes, cut into bite sized pieces
1 tablspoon balsamic vinegar
½ teaspoon kosher salt
cracked black pepper
- Heat the extra-virgin olive oil, garlic, rosemary and salt on medium-low heat for about five to eight minutes. Stir occasionally in order to prevent the garlic from burning.
- Next, add the tomatoes and increase to medium heat. Cook for an additional three to four minutes.
- Pour into a bowl, add the vinegar and top with cracked pepper. Serve with warm, crusty toasted bread.