Accounting for Taste

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
Time: 45 min
Difficulty: easy
Print

Ingredients

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

Directions

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.
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.
To the reserved 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.