Grilled Skirt Steak with Fregola Orange Salad
by Emily C.
Total time: 45 minutes
Yield: 6
servings
Description:
A delicious alternative to steak and potatoes.
Ingredients:
- 1/4 cup fregola
- 1lb skirt steak, cut crosswise into 6 inch pieces
- Salt and freshly ground pepper To Taste
- 1/2 small red onion, sliced into 1/4 inch slabs
- 2 tablespoons fresh lemon juice
- 1/4 cup Extra virgin olive oil
- 1 fennel bulb-halved, cored and thinly sliced
- 2 medium naval oranges, peeled, quartered lengthwise and thinly sliced crosswise
- 5 oz baby arugula
- 4 large radishes, thinly sliced
- 1/4 cup black olive tapenade
Steps:
- 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.
- 3 Let the skirt steaks rest for about 10 minutes. Let the onions cool slightly, then coarsely chop them.
- 4 In a large bowl, whisk the lemon juice into the olive oil and season with salt and pepper.
- 5 Add the fennel, oranges, arugula, radishes, fregola and grilled onion and toss well.
- 6 Thinly slice the skirt steaks across the grain and arrange on plates. Spoon the tapenade over the steaks, mound the salad alongside and serve.
