Air Fryer Skirt Steak - Cooking Like Kate

In a bowl, whisk together soy sauce, Worcestershire sauce, balsamic vinegar, minced garlic, Dijon mustard, smoked paprika, salt, and pepper.
1/4 cup soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp balsamic vinegar, 2 cloves garlic, 1 tsp Dijon mustard, 1 tsp smoked paprika, Salt and black pepper, to taste
Place the skirt steak in a resealable plastic bag or a shallow dish and pour the marinade over it.
1.5-2 lbs skirt steak
Seal the bag or cover the dish, and marinate the skirt steak in the refrigerator for 45 minutes or overnight, turning the steak occasionally to ensure even marination.

In a food processor, combine parsley, shallots, garlic, red bell peppers, Italian seasoning, salt, and black pepper.
1 cup fresh parsley leaves, 2 shallots, 3 cloves garlic, 1/2 cup red bell peppers, 1 tsp Italian seasoning, Salt and black pepper, to taste
Pulse the ingredients until finely chopped.
With the processor running, slowly drizzle in the olive oil and red wine vinegar until the sauce reaches a smooth consistency.
1/3 cup extra virgin olive oil, 2 tbsp red wine vinegar
Taste and adjust seasoning as needed. Set aside.

Preheat the air fryer to 400°F (200°C).
Remove the skirt steak from the marinade and pat it dry with paper towels. Place the steak in the air fryer basket and cook for 6-8 minutes (or until internal temp reaches 120-125° F) for medium-rare, flipping halfway through. Adjust cooking time based on your desired doneness and the thickness of the steak.
Once cooked, let the steak rest for a few minutes before slicing it against the grain.
Arrange a bed of fresh arugula on each plate. Place slices of air-fried skirt steak on top of the arugula. Drizzle the vibrant green sauce over the steak. Enjoy.
fresh arugula