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Milk Street Recipe
Milk Street Bowtie Coriander-Orange Skirt Steak with Arugula

Coriander-Orange Skirt Steak with Arugula

45 minutes

Free

This dish, inspired by a recipe in “Season” by Nik Sharma, delivers a flavorful steak plus salad using just a handful of ingredients. A simple spice mix spiked with orange zest seasons both the steak and the vinaigrette that dresses the arugula.

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
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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Coriander-Orange Skirt Steak with Arugula

Get Ready to Cook

4

Servings

45 minutes

Tip

Don't use extra-virgin olive oil, as its smoke point is too low for searing the steak; regular olive oil is the better choice. Alternatively, use 1 tablespoon grapeseed or other neutral oil for cooking the steak and 2 tablespoons extra-virgin olive oil in the dressing.

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

Step 1 of 3

Marinate Steak

2
tablespoons finely grated orange zest
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

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 of 3

Sear Steak

1
tablespoon olive oil

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 of 3

Add Finishing Touches

1
tablespoon orange juice
1
tablespoon sherry vinegar
Kosher salt
2
tablespoons olive oil
5
-ounce container baby arugula

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.

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Done!

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