Skirt steak salad with arugula and peppadews from Christopher Kimball’s Milk Street Magazine, Mar/Apr 2017 (page 4)

  • arugula
  • Parmesan cheese
  • lemons
  • ground fennel
  • beef skirt steaks
  • peppadew peppers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • wodtke on December 19, 2017

    Excellent, will make again. Easy and fast. Used one thick prime strip steak, sadly overcooked a bit. Peppadews made it work, slightly sweet, not much heat at all.

  • jenmacgregor18 on April 06, 2017

    Couldn't find peppadews, so I used red cherry peppers. Mine weren't hot at all, so I added some red pepper flakes to the peppers and also an onion. And used sirloin instead of skirt steak. The ground fennel seeds are great with the steak. I waited 40 mins for dry rub to work on the steak (as per Serious Eats recommendation). And deglazing the pan with the dressing worked well too. Easy, adaptable... and a lot cheaper than buying a steak salad at the steakhouse. :)

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