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Marinated Skirt Steak with Apricot-Arugula Rice

Recipe photo courtesy of Romulo Yanes

You can marinate the skirt steak up to 4 days in advance to give it even better flavor (and save time during the dinner rush).

Source: Everyday Food, April 2012
Total Time Prep Servings



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How would you rate this recipe?
  • 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!
  • faribaz
    28 FEB, 2013
    I made this for dinner last night with quinoa instead of rice. My family loved it. I will try slicing the beef before cooking next time. Great flavor!
  • faribaz
    27 FEB, 2013
    I'm so excited about trying this tonight. My butcher didn't have skirt so I got flank steak instead and it's marinating. For the side I'm thinking quinoa with barberries and saffron since I don't have apricots.
  • 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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