Marinated Skirt Steak with Apricot-Arugula Rice

Source
Everyday Food, April 2012
Marinated Skirt Steak with Apricot-Arugula Rice
Photography: Romulo Yanes
  • prep 25 mins
  • total time 35 mins
  • servings 4

Ingredients

  • 1 tablespoon grated orange zest plus 1/4 cup fresh orange juice plus orange wedges for serving

  • 1 garlic clove, minced

  • 1/2 teaspoon red-pepper flakes

  • 1/4 cup vegetable oil

  • 1 1/4 pounds skirt steak, cut into 4 pieces

  • Coarse salt and ground pepper

  • 4 cups cooked long-grain white rice

  • 2/3 cup low-sodium chicken broth

  • 1/2 cup dried apricots, chopped

  • 1 teaspoon white-wine vinegar

  • 2 cups arugula, trimmed, washed, dried, and roughly chopped

Directions

  1. Step 1

    In a zip-top bag, combine orange zest, garlic, red-pepper flakes, vegetable oil, and steak pieces. Seal and shake bag to evenly coat steak. Marinate at least 8 hours (or up to 4 days).

  2. Step 2

    Heat a large skillet over medium-high. Remove steak from marinade and shake to remove excess; season with salt and pepper and cook until medium, about 4 minutes per side (work in batches, if necessary). Add juice and swirl pan to pick up browned bits from bottom. Transfer steak and juice to a plate and tent with foil. Let rest 10 minutes; thinly slice against the grain.

  3. Step 3

    Wipe pan clean and add rice, broth, apricots, and vinegar. Cook over medium-high until rice is warmed through and liquid is absorbed. Season with salt and pepper, remove from heat, and stir in arugula. Divide among four bowls, top with steak, and serve with orange wedges.

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Reviews (2)

  • BeccaTG
    24 Mar, 2013

    Yummy, start to finish. I didn't substitute anything, though made a bit extra steak for leftovers on sandwiches. Really enjoyed the arugula/apricot combo and this rice concept will be a new go-to side dish for us. Was glad to see arugula used almost as a spice, or like spinach might be, tossed in at the last minute. Love it!
  • reachkate
    25 Feb, 2013

    This is one of my family's go-to recipes since the magazine arrived. We do make a few simple substitutions, simply for preference and availability: 1. Flank steak is usually more available that skirt at our butcher 2. My husband doesn't like dried apricots so we use dried cranberries. This most recent time I marinated and cooked the beef already-sliced vs. in chunks. Fast, easy, tasty and get in those green veggies!
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