Marinated skirt steak is a delicious partner for winter citrus. If it’s too cold to grill outside, cook the steak in a grill pan over high heat for 3 to 4 minutes per side, or in a fry pan for the same amount of time. For a spicier dressing, add some minced jalapeño chile to the lime juice and oil mixture before tossing with the arugula, orange and radishes.
Skirt Steak Salad with Citrus and Arugula
1/4 cup (2 fl. oz./60 ml) soy sauce
1/4 cup (2 fl. oz./60 ml) fresh orange juice
4 Tbs. (2 fl. oz./60 ml) fresh lime juice
1 Tbs. peeled and minced fresh ginger
2 garlic cloves, minced
1/2 tsp. Asian red chile paste
1 1/2 lb. (750 g) skirt steak, about 1⁄2 inch (12 mm) thick, cut into 2 or 3 pieces
1 1/2 Tbs. extra-virgin olive oil
8 oz. (250 g) baby arugula leaves
1 navel orange, peeled with a knife and sliced crosswise
5 radishes, trimmed and sliced if desired
5 kumquats, sliced
In a sealable plastic bag, combine the soy sauce, orange juice, 1 Tbs. of the lime juice, the ginger, garlic and chile paste. Add the steak, shake to mix the marinade and coat the steak, and refrigerate for 8 to 24 hours.
Prepare a charcoal or gas grill for direct-heat cooking over high heat. Oil the grill rack. Remove the steak from the bag and discard the marinade. Grill the steak, turning once, for 4 to 6 minutes total for medium-rare. Transfer to a platter and let stand for 10 minutes.
In a large bowl, whisk together the remaining 3 Tbs. lime juice and the oil. Add the arugula, orange, radishes and kumquats and mix well. Mound on a platter. Cut the steak across the grain into slices 1/4 inch (6 mm) thick, arrange over the salad, and serve immediately. Serves 4.
Find more vibrant and versatile salads for every season in our
cookbook Salad of the Day, by Georgeanne Brennan.