This flavor-packed salad is quick enough for a casual weeknight meal but elegant enough for your next dinner party. For a tropical twist, substitute pineapple for the oranges. Skirt steak is relatively lean and cooks quickly; you can also grill it, if you prefer.
Steak & Arugula Salad with Oranges
1 lb. (500 g.) skirt steak
1/4 cup (2 fl. oz./60 ml.) low-sodium soy sauce
4 Tbs. (2 fl. oz./60 ml.) fresh orange juice
4 Tbs. (2 fl. oz./60 ml.) fresh lime juice
1 Tbs. minced fresh ginger
1 clove garlic, pressed or minced
2 oranges
2 Tbs. extra-virgin olive oil
4 cups (4 oz./125 g.) baby arugula
4 radishes, trimmed and sliced
Freshly ground pepper to taste
Trim fat from steak and cut into 2 or 3 pieces.
In a zippered plastic bag, combine soy sauce, orange juice, 1 tablespoon of lime juice, ginger and garlic. Add steak, seal tightly and turn to mix marinade and coat steak. Refrigerate for at least 1 hour and up to overnight.
Preheat broiler. Remove steak from bag and discard marinade. Place steak on a broiler pan and place about 2 inches (5 cm.) from heat source. Broil, turning once, for about 8 minutes total for medium-rare.
Meanwhile, using a sharp knife, cut a thin slice off both ends of each orange, then cut away peel and bitter white pith, following fruit’s curve. Cut orange in half lengthwise, then slice crosswise into thin half-moons.
In a large bowl, mix remaining 3 tablespoons lime juice and olive oil. Add arugula, oranges and radishes and toss to mix well. Mound on a platter. Carve steak across grain into slices 1/4 inch (6 mm.) thick and arrange over salad. Sprinkle with pepper and serve right away. Serves 4.
Make fresh, nutritious, home-cooked meals easier than ever with our cookbook Healthy in a Hurry, by Karen Ansel & Charity Ferreira.
