Grilled Skirt Steak with Fregola-Orange Salad
Recipe from
Food & Wine
"I love thinking of alternatives to classic steak and potatoes," says Michael Schwartz. His Mediterranean-inspired skirt-steak salad is a wonderful mix of just-seared slices of beef, cool and crisp fennel, chewy fregola (the Sardinian dot-shaped pasta), and juicy oranges, finished with a drizzle of briny black olive tapenade.
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Ingredients
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1/4 cupfregolasee savings
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1 poundskirt steak, cut crosswise into 6-inch piecessee savings
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1 tablespoonpure chile powder, such as anchosee savings
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Salt and freshly ground peppersee savings
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1/2small red onion, sliced into 1/4-inch slabssee savings
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2 tablespoonsfresh lemon juicesee savings
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1/4 cupextra-virgin olive oilsee savings
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1fennel bulb, halved, cored, and thinly sliced crosswisesee savings
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2medium navel oranges, peeled, quartered lengthwise, and thinly sliced crosswisesee savings
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5 ouncesbaby arugulasee savings
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4large radishes, thinly slicedsee savings
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1/4 cupblack olive tapenadesee savings
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Directions
1.
Light a grill or preheat the broiler. In a saucepan of boiling salted water, cook the fregola until al dente, about 20 minutes. Drain and cool under running water; shake off the excess water.
2.
Meanwhile, rub the steaks with the chile powder and season with salt and pepper. Grill the steaks and the onion slabs over high heat for about 8 minutes, turning occasionally, for medium-rare meat and tender onions. Let the skirt steaks rest for about 10 minutes. Let the onions cool slightly, then coarsely chop them.
3.
In a large bowl, whisk the lemon juice into the olive oil and season with salt and pepper. Add the fennel, oranges, arugula, radishes, fregola, and grilled onion and toss well. Thinly slice the skirt steaks across the grain and arrange on plates. Spoon the tapenade over the steaks, mound the salad alongside and serve.
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