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Balsamic-Drizzled Skirt Steak

Balsamic-Drizzled Skirt Steak

with Garlic Herb Toasts and Pear Salad

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Balsamic vinegar does multiple magical things in this recipe. First, it’s stirred into the sauce to give it an acidity that cuts through and livens up the robust flavor of skirt steak. Then, it’s tossed into an arugula salad and topped with pear, providing a rounded contrast to the sweetness of the fruit. Some of it will inevitably drip into a deep, dark pool on your plate, but luckily the baguette toasts on the side, brushed in a garlic-herb butter, do a swell job of sopping it up.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


2 unit

Demi Baguette

(ContainsSoy, Wheat)

4 ounce

Button Mushrooms

12 ounce

Skirt Steak

2 tablespoon

Garlic Herb Butter


2 tablespoon

Balsamic Vinegar

1 unit

Chicken Demi-Glace


2 ounce


½ cup

Ricotta Salata


Not included in your delivery

4 teaspoon

Vegetable Oil

2.5 tablespoon

Olive Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4393 kJ
Calories1050 kcal
Fat61 g
Saturated Fat18 g
Carbohydrate75 g
Sugar26 g
Dietary Fiber7 g
Protein50 g
Cholesterol125 mg
Sodium1240 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 400 degrees. Halve and core pear; slice into ½-inch wedges. Cut one baguette into ½-inch cubes. Place pear and baguette cubes on separate sides of a foil-lined baking sheet. Toss each with salt, pepper, and a drizzle of oil. Bake until baguette is crispy and pears have softened a bit, about 10 minutes.


Trim, then thinly slice mushrooms. Heat a drizzle of oil in a large pan over medium-high heat. Add mushrooms and cook until tender, about 7 minutes. Remove from pan and set aside. Once pear and baguette cubes have baked 10 minutes, remove cubes from sheet and set aside. Flip pear and continue baking until browned, another 10 minutes.


Heat a drizzle of oil in pan used for mushrooms over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 3-5 minutes per side. Remove from pan and let rest at least 5 minutes before thinly slicing against the grain.


While steak cooks, halve remaining baguette lengthwise, then cut in half again crosswise to create quarters. Place half the garlic herb butter and 1 TBSP olive oil in a small bowl. Heat in microwave until butter is melted, about 30 seconds. Drizzle mixture over cut sides of baguette. Place on another baking sheet and toast in oven until golden, 6-7 minutes.


Add ⅓ cup water, 1 tsp balsamic vinegar (we'll use the rest in the next step), demi-glace, and mushrooms to same pan over medium-high heat and stir, scraping up any brown bits on bottom of pan. Bring to a simmer, then reduce heat to low and let thicken, about 1 minute. Add remaining garlic herb butter and stir until melted.


Toss together arugula, baguette cubes, remaining balsamic vinegar, and 1½ TBSP olive oil in a medium bowl. Season with salt and pepper. Divide steak, salad, and garlic bread between plates. Drizzle sauce over steak. Top salad with pear and crumble over ricotta salata.