Skirt Steak Salad with Citrus and Arugula

Skirt Steak Salad with Citrus and Arugula

Marinated skirt steak is a delicious partner for winter citrus. If it’s too cold to grill outside, cook the steak in a grill pan over high heat for 3 to 4 minutes per side, or in a fry pan for the same amount of time. For a spicier dressing, add some minced jalapeño chile to the lime juice and oil mixture before tossing with the arugula, orange and radishes.


Skirt Steak Salad with Citrus and Arugula


1/4 cup (2 fl. oz./60 ml) soy sauce

1/4 cup (2 fl. oz./60 ml) fresh orange juice

4 Tbs. (2 fl. oz./60 ml) fresh lime juice

1 Tbs. peeled and minced fresh ginger

2 garlic cloves, minced

1/2 tsp. Asian red chile paste

1 1/2 lb. (750 g) skirt steak, about 1⁄2 inch (12 mm) thick, cut into 2 or 3 pieces

1 1/2 Tbs. extra-virgin olive oil

8 oz. (250 g) baby arugula leaves

1 navel orange, peeled with a knife and sliced crosswise

5 radishes, trimmed and sliced if desired

5 kumquats, sliced


In a sealable plastic bag, combine the soy sauce, orange juice, 1 Tbs. of the lime juice, the ginger, garlic and chile paste. Add the steak, shake to mix the marinade and coat the steak, and refrigerate for 8 to 24 hours.


Prepare a charcoal or gas grill for direct-heat cooking over high heat. Oil the grill rack. Remove the steak from the bag and discard the marinade. Grill the steak, turning once, for 4 to 6 minutes total for medium-rare. Transfer to a platter and let stand for 10 minutes.


In a large bowl, whisk together the remaining 3 Tbs. lime juice and the oil. Add the arugula, orange, radishes and kumquats and mix well. Mound on a platter. Cut the steak across the grain into slices 1/4 inch (6 mm) thick, arrange over the salad, and serve immediately. Serves 4.