Skirt Steak With Orange and Fregola Salad

1. 1

   1.

2. 2

   Preheat broiler.

3. 3

   In a saucepan of boiling salted water, cook the *fregola until al dente, about 20 minutes.

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   Drain and cool under running water.

5. 5

   Shake off the excess water.

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   2.

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   Meanwhile, rub the steaks with the chile powder and season with salt and pepper.

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   Broil the steaks and the onion slabs over high heat for about 8 minutes, turning after 4 minutes, for medium rare meat and tender onions.

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   Let steak rest.

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    Let onions cool slightly, then coarsely chop them.

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    3.

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    In a large bowl, whisk the lemon juice into the olive oil and season with salt and pepper.

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    Add the fennel, oranges, arugula, radishes, fregola, onions and toss well.

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    Thinly slice the skirt steaks across the grain and arrange on plates.

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    Spoon the tatenade over the steaks, mound the salad alongside and serve.

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    *Fregola (the Sardinian dot-shaped pasta) I found it at Central Market.

* Per serving · 4 servings · Values may vary.