Asian Marinated Skirt Steak & Citrus Arugula Salad
My GGG winning dish!! The perfect umami lunch dish.
Servings: 2 people
Ingredients
Steak Ingredients:
- 1/4 cup ponzu sauce
- 1 tsp miso paste
- 1 tbsp ginger grated
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 lb skirt steak
Salad Ingredients:
- 3 cups arugula
- 1 fennel thinly sliced
- 1 blood orange segmented and cubed
- 1 nectarine sliced
- 1/2 cup Frozen shelled edamame
Salad Dressing
- 2 tbsp Ponzu sauce
- 1 tsp tbsp sesame oil
- 1/2 tsp miso paste or soy sauce
- 1 tsp ginger grated
- 2 tbsp olive oil
Optional
- Toasted Bread
Instructions
- Whisk together the marinade ingredients in a bowl and then add in the skirt steak. Completely drench and marinade for at least 30 minutes (the longer the better)
- Add the arugula, fennel, nectarine, edamame, and orange to a bowl. Whisk together the salad dressing ingredients in a bowl. Set aside, and toss the salad with the dressing right before serving.
- On medium high heat, add a pan or grill pan to the stove. Once slightly smoky, add the steak. Cook for about 2-5 minutes per side (for medium rare/medium). Remove from heat and add to a cutting board to rest for 5-10 minutes.
- Slice the steak against the grain into thin slices and serve along with the salad! OR soak the toasted bread in the juice from the steak and make into an epic sandwich.
Nutrition
Calories: 1322kcal | Carbohydrates: 72g | Protein: 113g | Fat: 68g | Saturated Fat: 17g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 28g | Trans Fat: 2g | Cholesterol: 286mg | Sodium: 3064mg | Potassium: 3132mg | Fiber: 15g | Sugar: 43g | Vitamin A: 2345IU | Vitamin C: 49mg | Calcium: 323mg | Iron: 13mg
