Skirt Steak with Pickled Fennel Salad

1 medium fennel bulb, very thinly sliced

1 cup rice wine vinegar

¼ cup sugar

1 teaspoon black peppercorns

1½ pounds skirt steak, cut in half crosswise

1 cup & 2 tbsp orange juice

2 tbsp extra virgin olive oil, plus more

1 tbsp fresh lemon juice

2 tbsp orange juice

¼ cup extra virgin olive oil

2 tsp salt

ground pepper, to taste

¼ small red onion, thinly sliced

¼ cup torn basil leaves

¼ cup torn mint leaves

1 Fresno chile, thinly sliced into rounds

Place fennel in 1-quart heatproof glass jar. Bring vinegar, sugar, peppercorns, 1 tsp 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.

Place steak and 1 cup 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 on top of fennel salad.

GF DF

Yield: 4 servings