Coriander-Orange Skirt Steak with Arugula

Name: Coriander-Orange Skirt Steak with Arugula
Cook time: 45 min
Total time: 45 min
Ingredients: 2 tablespoons finely grated orange zest, plus 1 tablespoon orange juice; 1 tablespoon ground coriander; 1 tablespoon garam masala; Kosher salt and ground black pepper; 1 pound skirt steak, trimmed and cut crosswise into 5- to 6-inch sections, patted dry; 3 tablespoons olive oil, divided; 1 tablespoon sherry vinegar; 5 -ounce container baby arugula

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Cook Time: 45 minutes

Total: 45 minutes

Servings: 4

Coriander-Orange Skirt Steak with Arugula

Ingredients

Remove All · Remove Spices · Remove Staples

2 tablespoons finely grated orange zest, plus 1 tablespoon orange juice1 tablespoon ground coriander1 tablespoon garam masalaKosher salt and ground black pepper1 pound skirt steak, trimmed and cut crosswise into 5- to 6-inch sections, patted dry3 tablespoons olive oil, divided1 tablespoon sherry vinegar5 -ounce container baby arugula

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Instructions

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Step 1

In a small bowl, stir together the orange zest, coriander, garam masala, 2½ teaspoons salt and ½ teaspoon pepper. Measure 1 tablespoon of the mixture into a large bowl; set aside. Rub the remaining mixture onto both sides of each piece of steak, massaging it into the meat. Let stand for about 15 minutes.

Step 2

In a nonstick 12-inch skillet over medium-high, heat 1 tablespoon of oil until shimmering. Add the steak in a single layer and cook without disturbing until well browned, 3 to 4 minutes. Flip and cook until the second sides are well browned and the center of the thickest piece reaches 125°F for medium-rare or 130°F for medium, another 3 to 4 minutes. Transfer to a platter, tent with foil and let rest for 10 minutes.

Step 3

To the reserve spice mixture, whisk in the orange juice, sherry vinegar, ¼ teaspoon salt and the remaining 2 tablespoons oil. Add the arugula, toss, then transfer to a platter. Slice the steak thinly against the grain and place on top of the arugula.