Skirt Steak Salad with Oranges and Arugula
If you can find grass-fed beef, use it in this recipe. Grass-fed cattle get more exercise as they roam and graze for their natural food, resulting in leaner meat with more healthful omega-3 fats.
- 1/4 cup soy sauce
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 Tbs. minced fresh ginger
- 2 garlic cloves, minced
- 1/2 tsp. Asian red chili paste
- 1 skirt steak, about 1 1/2 lb. and 1/2 inch thick, cut into 2 or 3 pieces
- 1 navel orange
- 1 1/2 Tbs. olive oil
- 8 oz. arugula, stemmed
- 5 radishes, trimmed and sliced
In a sealable plastic bag, combine the soy sauce, orange juice, 1 Tbs. of the lime juice, the ginger, garlic and chili paste. Add the steak and refrigerate for 8 to 24 hours.
Prepare a hot fire in a grill and oil the grill rack.
Remove the steak from the marinade and discard the marinade. Place the steak on the grill and cook, turning once, 4 to 6 minutes total for medium-rare, or until done to your liking. Transfer to a platter and let stand for 10 minutes.
Using a sharp knife, peel the orange. Cut the orange in half lengthwise, then cut crosswise into thin half-moons. In a large bowl, whisk together the remaining 3 Tbs. lime juice and the olive oil. Add the arugula, orange slices and radishes and toss well.
Mound the salad on a platter. Cut the steak across the grain into slices 1/4 inch thick and arrange over the salad. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).