Grilled Skirt Steak with Shaved Fennel, Orange, and Green Olive Tapenade Recipe

Name: Grilled Skirt Steak with Shaved Fennel, Orange, and Green Olive Tapenade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 8-ounce skirt steaks; 2 tablespoons chili powder; Kosher salt and freshly ground black pepper; 1/2 cup fregola (see Note); 1/2 large red onion, sliced 1/4 inch thick; 1 fennel bulb, top removed, halved, cored, and thinly sliced; 8 radishes, ends trimmed, thinly sliced; 1/2 pound arugula; Juice of 1/2 lemon; 1/4 cup extra-virgin olive oil; 3 navel oranges, peeled and sliced into 1/4-inch rounds; 1/2 cup Green Olive Tapenade (recipe follows); 2 cups pitted green olives, such as Picholine; 4 salted anchovy fillets, rinsed; 2 garlic cloves, coarsely chopped; 1 teaspoon finely ground black pepper; 1/2 cup extra-virgin olive oil; (makes about 1 cup)

Servings: persons

Four 8-ounce skirt steaks
2 tablespoons chili powder
Kosher salt and freshly ground black pepper
1/2 cup fregola (see Note)
1/2 large red onion, sliced 1/4 inch thick
1 fennel bulb, top removed, halved, cored, and thinly sliced
8 radishes, ends trimmed, thinly sliced
1/2 pound arugula
Juice of 1/2 lemon
1/4 cup extra-virgin olive oil
3 navel oranges, peeled and sliced into 1/4-inch rounds
1/2 cup Green Olive Tapenade (recipe follows)
2 cups pitted green olives, such as Picholine
4 salted anchovy fillets, rinsed
2 garlic cloves, coarsely chopped
1 teaspoon finely ground black pepper
1/2 cup extra-virgin olive oil
(makes about 1 cup)

1
Lay the skirt steak flat on a baking sheet and season evenly on both sides with the chili powder, salt, and pepper.
2
Set aside so the flavors can sink in a bit.
3
Bring a large pot of lightly salted water to a rapid boil over medium-high heat.
4
Add the fregola and stir with a wooden spoon.
5
Cook the pasta for 15 minutes until the pellets are al dente.
6
Drain and cool.
7
Preheat an outdoor grill or a grill pan to medium-high heat.
8
Rub the grill with oil to prevent sticking.
9
Grill the onion slices for 2 minutes, turning often, until charred on both sides.
10
Remove them from the grill and set aside.
11
Lay the steaks on the grill and cook, turning with tongs from time to time, to sear well on all sides; this takes about 8 minutes total for medium-rare.
12
Transfer the steaks to a cutting board and let rest for 2 or 3 minutes to allow the juices to recirculate.
13
In the meantime, make the salad.
14
In a large mixing bowl, combine the fregola, grilled onion, fennel, radishes, arugula, lemon juice, and olive oil.
15
Toss to combine; season with salt and pepper.
16
To serve, divide the salad among 4 or 6 plates.
17
Arrange 4 or 5 slices of orange on top of each plate.
18
Cut each skirt steak into 3 equal pieces, then turn each piece sideways and cut into thin slices against the grain, ensuring tenderness.
19
Shingle the sliced meat on top of the salad.
20
Spoon some of the tapenade on top and serve immediately.
21
Put all the ingredients in a food processor and pulse 3 or 4 times.
22
Scrape down the sides of the processor and pulse 2 more times; the tapenade should be coarsely chopped.
23
It will keep covered in the refrigerator for up to 2 weeks.
24
Fregola
25
Fregola, sometimes called Italian couscous, is a terrific addition to your pantry.
26
Its much more interesting than regular pasta and has a unique texture.
27
The pasta dough is rubbed by hand to form little pellets, which are then toasted to give a distinctive nutty flavor.
28
If hard pressed, you can use Israeli couscous, but there really is no substitute for fregola.
29
It is worth getting your hands on.
30
It also makes great risotto (page 116).

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: Four 8-ounce skirt steaks, 2 tablespoons chili powder, Kosher salt and freshly ground black pepper, 1/2 cup fregola (see Note), and more.

Yes, Grilled Skirt Steak with Shaved Fennel, Orange, and Green Olive Tapenade falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Skirt Steak with Shaved Fennel, Orange, and Green Olive Tapenade

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