Categories: Salad

Ingredients

• 5 tbsp. olive oil
• 1 lb. skirt steak
• 1/2 tsp smoked paprika
• 1 pt. cherry tomatoes
• 1/4 tsp sugar
• 2 tbsp. red wine vinegar
• 4 oz. baby arugula
• 1/4 bulb fennel, very thinly sliced
• 2 oz. potato chips
• 1/3 cup shaved Parmesan

Directions

1. Brush a grill with 1 tbsp. oil; heat over medium-high. Rub the steak with the paprika and season generously with salt and pepper. Grill the steak until browned, about 3 minutes per side for medium-rare. Transfer to a cutting board and let rest.

2. Meanwhile, in a medium skillet, heat 2 tbsp. oil over medium. Cook the tomatoes, swirling the pan until they burst, 4-5 minutes. Using a wooden spoon, gently press the tomatoes to release some of their juices. Off heat, stir in the sugar; season. Using a slotted spoon, transfer the tomatoes to a medium bowl.

3. Whisk the vinegar into the juices in the skillet, then whisk in the remaining 2 tbsp. oil; season the dressing. Add the arugula and fennel to the tomatoes and toss with 1 tbsp. dressing; season.

4. Slice the steak and divide among 4 plates. Drizzle the steak with the remaining dressing; season. Top with the chips, then mound the salad on top. Garnish with the Parmesan.

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