Grilled Skirt Steak with Fregola-Orange Salad

Name: Grilled Skirt Steak with Fregola-Orange Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fregola; 1 pound skirt steak, cut crosswise into 6-inch pieces; 1 tablespoon pure chile powder, such as ancho; Salt and freshly ground pepper; 1/2 small red onion, sliced into 1/4-inch slabs; 2 tablespoons fresh lemon juice; 1/4 cup extra-virgin olive oil; 1 fennel bulbhalved, cored and thinly sliced crosswise; 2 medium navel orangespeeled, quartered lengthwise and thinly sliced crosswise; 5 ounces baby arugula; 4 large radishes, thinly sliced; 1/4 cup black olive tapenade

Servings: persons

1/4 cup fregola
1 pound skirt steak, cut crosswise into 6-inch pieces
1 tablespoon pure chile powder, such as ancho
Salt and freshly ground pepper
1/2 small red onion, sliced into 1/4-inch slabs
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 fennel bulbhalved, cored and thinly sliced crosswise
2 medium navel orangespeeled, quartered lengthwise and thinly sliced crosswise
5 ounces baby arugula
4 large radishes, thinly sliced
1/4 cup black olive tapenade

1
Light a grill or preheat the broiler.
2
In a saucepan of boiling salted water, cook the fregola until al dente, about 20 minutes.
3
Drain and cool under running water; shake off the excess water.
4
Meanwhile, rub the steaks with the chile powder and season with salt and pepper.
5
Grill the steaks and the onion slabs over high heat for about 8 minutes, turning occasionally, for medium-rare meat and tender onions.
6
Let the skirt steaks rest for about 10 minutes.
7
Let the onions cool slightly, then coarsely chop them.
8
In a large bowl, whisk the lemon juice into the olive oil and season with salt and pepper.
9
Add the fennel, oranges, arugula, radishes, fregola and grilled onion and toss well.
10
Thinly slice the skirt steaks across the grain and arrange on plates.
11
Spoon the tapenade over the steaks, mound the salad alongside and serve.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup fregola, 1 pound skirt steak, cut crosswise into 6-inch pieces, 1 tablespoon pure chile powder, such as ancho, Salt and freshly ground pepper, and more.

Yes, Grilled Skirt Steak with Fregola-Orange Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!