Grilled Veal Skirt Steaks with Baby Arugula Salad and Balsamic Syrup



12 servings


Chef John Coletta, Quartino Restaurant, Chicago, IL


  • About 24 each or 6 lb Outside veal skirt steaks


  • 1 cup or 8 oz Extra-virgin olive oil

  • 1/4 cup or 1-1/2 oz Thinly sliced garlic

  • 2 Tbsp or 1/4 oz Chopped flat-leaf parsley

  • 2 each Rosemary sprigs

  • 1/8 tsp Ground black pepper

  • 1/8 tsp Crushed red pepper

  • Kosher salt as needed

Balsamic Syrup:

  • 3 cups Balsamic vinegar

  • 1 Tbsp Honey

Roasted Tomatoes and Garlic:

  • 3 qt or 4 lb Whole grape tomatoes

  • 1-1/2 cups or 8 oz Thinly sliced garlic

  • 1/4 cup Extra-virgin olive oil

  • 2 tsp Kosher salt

  • Kosher salt as needed

  • 18 cups or 12 oz Baby arugula

  • 3/4 cup Extra-virgin olive oil

  • Ground black pepper as needed

  • Chopped flat-leaf parsley as needed


Combine marinade ingredients; add veal skirt steaks, turn to coat. Refrigerate, covered, 6 hours or overnight.

Balsamic Syrup:
Bring vinegar to a boil in medium saucepan. Simmer until reduced to 3/4 cup. Stir in honey. Set aside.

Roasted Tomatoes and Garlic:
Combine tomatoes, garlic and oil in large bowl. Place tomato mixture on parchment-lined sheet pan. Roast in 325°F oven 1 to 1-1/2 hours or until tomatoes and garlic are soft and caramelized.

Per order:
Grill 8 ounces skirt steak to medium doneness; season with salt. Toss 1-1/2 cups arugula with 1 Tbsp oil; season with salt and pepper. Top arugula with grilled steaks. Drizzle 1 Tbsp balsamic syrup over steaks. Serve with 1/2 cup roasted tomatoes and garlic. Garnish with parsley.

Dylan Lindstadt