Recipes Ingredients Meat & Poultry Beef Recipes Marinated Skirt Steak with Apricot-Arugula Rice 4.3 (8) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 35 mins Servings: 4 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). Ingredients 1 tablespoon grated orange zest plus ¼ cup fresh orange juice plus orange wedges for serving 1 garlic clove, minced ½ teaspoon red-pepper flakes ¼ cup vegetable oil 1 ¼ pounds skirt steak, cut into 4 pieces Coarse salt and ground pepper 4 cups cooked long-grain white rice ⅔ cup low-sodium chicken broth ½ cup dried apricots, chopped 1 teaspoon white-wine vinegar 2 cups arugula, trimmed, washed, dried, and roughly chopped Directions 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). 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. 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. Romulo Yanes Rate it Print