Coriander-Orange Skirt Steak with Arugula

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; while the peppery bite of the baby arugula complements the bold flavors of the meat.


Don’t use extra-virgin olive oil, as its smoke point is too low for searing the steak (which we increased to 1 1/2pounds); 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.


With few ingredients, this meal comes together quickly. As a speedy side that is also low-carb, we paired it with a Caprese salad of heirloom tomatoes, sliced mozzarella, fresh-picked green and purple basil chiffonade and a lite balsamic dressing.


Coriander-Orange Skirt Steak with Arugula

  • Servings: 4
  • Difficulty: easy
  • Print


  • 2 Tbsp. finely grated orange zest, plus 1 tablespoon orange juice
  • 1 Tbsp. ground coriander
  • 1 Tbsp. garam masala
  • Kosher salt and ground black pepper
  • 1-lb. (or larger) skirt steak, trimmed and cut crosswise into 5- to 6-inch sections, patted dry
  • 3 Tbsp. olive oil, divided
  • 1 Tbsp. sherry vinegar
  • 5-ounce container baby arugula


  1. In a small bowl, stir together the orange zest, coriander, garam masala, 2½ teaspoons salt and ½ teaspoon pepper.
  2. 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.
  3. 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.
  4. 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.
  5. To the reserved spice mixture, whisk in the orange juice, sherry vinegar, ¼ teaspoon salt and the remaining 2 tablespoons oil.
  6. 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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