Ingredients:
¼ cup fregola
1 pound skirt
steak, cut crosswise into 6-inch pieces
1 tablespoon
pure chili powder
1 teaspoon
salt
1 teaspoon freshly
ground pepper
½ small red
onion, sliced into ¼ -inch slabs
2 tablespoons
fresh lemon juice
¼ cup
extra-virgin olive oil
1 fennel
bulb—halved, cored and thinly sliced crosswise
2 medium
navel oranges—peeled, quartered lengthwise and thinly sliced crosswise
5 ounces baby
arugula
4 large
radishes, thinly sliced
¼ cup black
olive tapenade
Preparation:
Light a grill
or preheat the broiler.
In a saucepan
of boiling salted water, cook the fregola until al dente, about 20 minutes.
Drain and
cool under running water; shake off the excess water.
Meanwhile,
rub the steaks with the chili powder and season with salt and pepper.
Grill the steaks and the onion slabs over high
heat for about 8 minutes, turning occasionally, for medium-rare meat and tender
onions.
Let the skirt
steaks rest for about 10 minutes. Let the onions cool slightly, and then
coarsely chop them.
In a large
bowl, whisk the lemon juice into the olive oil and season with salt and pepper.
Add the
fennel, oranges, arugula, radishes, fregola and grilled onion and toss well.
Thinly slice
the skirt steaks across the grain and arrange on plates.
Spoon the
tapenade over the steaks, mound the salad alongside and serve.
You can
combine this excellent recipe with some others from our collection.
Serve 4.
From food&wine
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