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