Skirt Steak with Pickled Fennel Salad

basil beef chile fennel grill barbecue dinner mint orange salad steak summer

Chris Wegan

4 Servings

Source

Ingredients

1 medium fennel bulb, very thinly sliced

1 cup rice wine vinegar

¼ cup sugar

1 teaspoon black peppercorns

1 teaspoon kosher salt

1½ pounds skirt steak, cut in half crosswise

1 cup orange juice

2 tablespoons vegetable oil, plus more

Kosher salt, freshly ground pepper

1 tablespoon fresh lemon juice

2 tablespoons orange juice

¼ cup olive oil

Kosher salt, freshly ground pepper

¼ small red onion, thinly sliced

¼ cup torn basil leaves

¼ cup torn mint leaves

1 Fresno chile, thinly sliced into rounds

Method

Place fennel in 1-quart heatproof glass jar. Bring vinegar, sugar, peppercorns, salt, and ½ cup water to a boil in a medium saucepan, whisking to dissolve sugar and salt. Pour liquid into jar, cover, and set aside to cool to room temperature.

Refrigerate until ready to use.

DO AHEAD: Fennel can be made up to 1 week in advance.

Place steak and orange juice in a resealable plastic bag, pressing out as much air as possible before sealing. Refrigerate 6–8 hours.

Let steak come to room temperature, about 1 hour. Prepare grill for medium-high heat and lightly oil grates.

Remove steaks from marinade and pat dry. Rub both side of steaks with vegetable oil; season with salt and pepper. Grill 5–7 minutes per side for medium-rare. Let rest 10 minutes before slicing across the grain.

Meanwhile, whisk lemon juice, orange juice, and olive oil in a medium bowl. Drain fennel and add to dressing along with onion, basil, mint, and chile, and toss to combine; season with salt and pepper.

Serve steak with fennel salad.