Photo: Anna Pelzer
Skirt Steak Salad with Oranges and Arugula
11 ingredients
Serves 4.
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If you can find grass-fed beef, use it in this recipe. Grass-fed cattle get more exercise as they roam and graze for their natural food, resulting in leaner meat with more healthful omega-3 fats.
Estimated Nutrition (whole recipe, rough)
532
Calories
31g
Protein
30g
Fat
38g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange Juice | 1 medium (131g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup soy sauce
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 Tbs. minced fresh ginger
- 2 garlic cloves, minced
- 1/2 tsp. Asian red chili paste
- 1 skirt steak, about 1 1/2 lb. and 1/2 inch thick, cut into 2 or 3 pieces
- 1 navel orange
- 1 1/2 Tbs. olive oil
- 8 oz. arugula, stemmed
- 5 radishes, trimmed and sliced
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes