Steak & Arugula Salad with Oranges


This flavor-packed salad is quick enough for a casual weeknight meal, but elegant enough for your next dinner party. For a tropical twist, substitute pineapple for the oranges. Skirt steak is relatively lean, and cooks quickly; if you prefer, you can grill it.


  • skirt steak, 1 lb (500 g)
  • low-sodium soy sauce, ¼ cup(2 fl oz/60 ml)
  • fresh orange juice, 4 Tbsp (2 fl oz/60 ml)
  • fresh lime juice, 4 Tbsp (2 fl oz/60 ml)
  • fresh ginger, 1 Tbsp minced
  • garlic, 1 clove, pressed or minced
  • oranges, 2
  • extra-virgin olive oil, 2 Tbsp
  • baby arugula, 4 cups (4 oz/125 g)
  • radishes, 4, trimmed and sliced
  • freshly ground pepper, to taste


  1. Trim fat from steak and cut into 2 or 3 pieces.
  2. In a zippered plastic bag, combine soy sauce, orange juice, 1 tablespoon of lime juice, ginger, and garlic. Add steak, seal tightly, and turn to mix marinade and coat steak. Refrigerate for at least 1 hour and up to overnight.
  3. Preheat broiler. Remove steak from bag and discard marinade. Place steak on a broiler pan and place about 2 inches (5 cm) from heat source. Broil, turning once, for about 8 minutes total for medium-rare.
  4. Meanwhile, using a sharp knife, cut a thin slice off both ends of each orange, then cut away peel and bitter white pith, following fruit’s curve. Cut orange in half lengthwise, then slice crosswise into thin half-moons.
  5. In a large bowl, mix remaining 3 tablespoons lime juice and olive oil. Add arugula, oranges, and radishes and toss to mix well. Mound on a platter. Carve steak across grain into slices ¼ inch (6 mm) thick and arrange over salad. Sprinkle with pepper and serve right away.

per serving 340 calories, 24 g protein, 11 g carbs, 22 g fat (7 g saturated fat), 70 mg cholesterol, 2 g fiber, 210 mg sodium