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Balsamic Skirt Steak with Softened Tomatoes and Garlic Linguine

Ingredients

  • balsamic marinated skirt steak, see recipe below
  • softened tomatoes, see recipe below
  • linguine
  • chopped fresh basil, for topping

for the 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

for the Softened Tomatoes

  • 3/4 cup extra-virgin olive oil
  • 1 rosemary sprig
  • 2 large garlic cloves, chopped
  • 4 cups cherry tomatoes, halved
  • 1/4 cup balsamic vinegar
  • 3/4 teaspoon kosher salt
  • cracked black pepper, optional

Instructions

  • Cook the linguine, reserving a bit of cooking liquid.
  • Combine the pasta, softened tomatoes, and a splash of pasta water in a saucepan. Stir well to combine. Plate the pasta and place the sliced skirt steak on top of the pasta. Top with chopped basil and the reduced balsamic marinade. Serve immediately.

Balsamic Marinated 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 and 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. 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 immediately.
  • Meanwhile, Pour the marinade into a saucepan and reduce until the thickness coats the back of a spoon.

for the Softened Tomatoes

  • Add all the ingredients into a flat-bottomed skilled. Cook over medium heat and bring to a simmer. Simmer for 20 minutes until the tomatoes are softened and the balsamic reduced. Serve warm.

Notes

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. 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. Use gluten-free linguini to make this a gluten free meal. Remember, any leftover steak can work for this dish.