NUTRITION

SERVINGS

INGREDIENTS

8 oz Skirt steak

1 tbsp Olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 cup Cherry tomatoes

0.5 cup Red onion

0.5 tbsp Olive oil

1 tbsp Red wine vinegar

0.25 tsp Dried oregano

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 425°F and line a baking sheet with parchment paper.

• 2

  Pat the skirt steak dry with a paper towel to ensure a good sear, then rub with 1 tablespoon of olive oil.

• 3

  Season both sides of the steak evenly with sea salt, black pepper, and garlic powder.

• 4

  Place the steak on the prepared baking sheet and roast for 8 to 10 minutes for medium-rare, or until it reaches your desired doneness.

• 5

  While the steak is roasting, halve the cherry tomatoes and thinly slice the red onion.

• 6

  In a small bowl, whisk together the remaining 0.5 tablespoon of olive oil, red wine vinegar, and dried oregano to create the dressing.

• 7

  Toss the tomatoes and onions with the dressing in a medium bowl and let the flavors meld while the steak finishes.

• 8

  Once the steak is done, remove it from the oven and let it rest on a cutting board for at least 5 to 7 minutes.

• 9

  Slice the steak thinly against the grain and serve immediately alongside the fresh tomato and onion salad, garnished with chopped fresh parsley.