Orange Marinated Skirt Steak Salad with Crispy Shallots
February 7, 2010
My sister brought me some orange infused olive oil that I had been savoring over, while thinking about how we would enjoy it best. My idea came from the “Fig and Balsamic Vinegar Salad“, that I posted back in 2008. The difference in this recipe is that my olive oil is flavored, not the balsamic vinegar. We devoured this salad to put it bluntly, it was fantastic! The crispy shallots on top, were the finishing touch that brought everything together.
Olive oil, with it’s high content of monounsaturated fatty acids, and high content of antioxidantive substances is clearly one of the good oils. Studies have shown that olive oil offers protection against heart disease, and may also offer benefits in terms of colon cancer. What I was surprised to learn, was that “light” olive oil is a marketing concept, unregulated by any certification organizations, and that it can be cut with other vegetable oils, according to this link here. I say go for the extra extra virgin olive oil, YES! Please enjoy!
For more olive oil recipes, click here.
Marinade:
- 4 oz. orange infused olive oil
- 3 oz. aged balsamic vinegar
- 1 shallot chopped
- Orange zest from 1 orange
- Salt and fresh cracked pepper to taste
- 1 lb. skirt steak
Salad:
- 1 head romaine lettuce
- 1 large avocado
- 1 large orange
- 4 large shallots, sliced thin
- 3 tbsp. flour mixed with salt and fresh cracked pepper
- 6 tbsp. olive oil
Vinaigrette:
- 6 tbsp. orange infused olive oil
- 3 tbsp. aged balsamic
- 1 shallot chopped
- Salt and fresh cracked pepper to taste
For the marinade:
In a large flat container, combine orange infused olive oil, balsamic vinegar, shallots, orange zest, salt and pepper. Place your skirt steak into the marinade and coat thoroughly, cover, place in refrigerator and marinate for at least 2 hours.
Meanwhile prepare your shallots:
In a small bowl, toss shallots with flour, salt and pepper. Heat 6 tbsp. olive oil in a large non stick skillet over medium high heat, add shallots and cook, stirring frequently, until golden and crisp, about 5 minutes. Transfer shallots to a separate plate lined with paper towels. Set skillet aside until you are ready to grill your skirt steak.
Prepare your vinaigrette:
Combine orange infused olive oil, aged balsamic, chopped shallots, salt and pepper in a cruet. Shake vigorously to combine. Refrigerate until ready to use.
Prepare your salad:
Tear romaine lettuce into bite size pieces onto each serving plate. Slice the avocado and set over romaine. Slice off each end of the orange. Remove peel by slicing all the way around, making sure you remove all of the white pith. Slice your orange into ¼” rounds, slice your rounds in half and scatter over your romaine. Place your skillet over medium heat (add a little extra olive oil if necessary). Remove skirt steak from marinade and grill each side for 2 to 3 minutes, depending on how rare you like it. Remove from skillet, set aside on cutting board, letting your skirt steak rest for a few minutes before you slice. Slice skirt steak on the diagonal, and place onto your salad. Drizzle with desired amount of vinaigrette. Finish by scattering with crispy shallots
Serves: 4
Total time: 30 minutes (not including the marinate time)
Related posts:
- Orange Marinated Chicken-Fennel over Fettucini, with Orange Cream Sauce
- French Onion Salisbury Steak with Cheese Toasts
- Spinach Salad With a Fig Balsamic Vinagarette
