Marinating a steak allows you to decide if you want to cook it tomorrow or in three days—plus you avoid all that prep time at dinner. This skirt steak gets its bold flavor from a good soak in oil, orange zest, red-pepper flakes, and garlic. Watch Sarah make her favorite cut of meat to top off a hearty bowl of rice.
February 27, 2013
Today's Recipe: Marinated Skirt Steak with Apricot-Arugula Rice
Posted by Julia WarrenComments (6)
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From: Margaret Theodore | 2/28/13 at 11:06 am
Great looking recipe! Thanks for some great ideas!
From: Lilly Buckwalter | 2/28/13 at 3:03 pm
Can I sub the skirt steak with another cut. Our stores never have it. I have made many of your recipes and all have been a hit. Love the blog. Thanks so much
From: Merritt Watts | 3/1/13 at 11:45 am
Hi Lilly! You can use sirloin or flank steak, or any other thinner cuts you like. You may need to adjust cooking time though, so keep an eye out and take your steak out of the pan when it's medium or medium-rare (depending on how you like it).
From: memjenn | 3/1/13 at 1:27 pm
This recipe was so delicious, I could make it every week. And with the prep-ahead, it took nearly no time at all to prepare. 30 minutes to cook, eat and clean up!
From: Ashley | 3/6/13 at 7:25 pm
This was awesome. Loving the prep ahead steps, I am a busy mom of 3 little ones and that really helped! Sarah, I love watching your daily videos and try many of them! Thanks for the yummy steak recipe.
From: Elaine | 3/15/13 at 4:50 pm
This looks awesome! Weird question but I LOVE cilantro, would cilantro taste weird with the rice and arugula? Or can I substitute one for the other in this dish or would the flavors not pair well with it?