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Triple G’s Asian Marinated Skirt Steak with Citrus Arugula Salad

In 2016 I competed on and won an episode of Guy’s Grocery Games. The dish I won with is this Asian-marinated skirt steak paired with a citrus arugula salad. It’s juicy, full of umami, and surprisingly easy to make. The marinade and dressing bring savory depth, bright citrus notes, and a balance of sweet and salty that keeps you coming back for more.

Asian marinated skirt steak with citrus arugula salad

The original challenge on the show was to create a satisfying lunch while sticking to a budget and using coupons. This combination is ideal for lunch — versatile enough to enjoy as a sandwich, a composed salad, or a bowl over rice or potatoes. No matter how you serve it, the flavor is the star.

Steak and salad close-up
Sliced skirt steak on board
Plated citrus arugula salad

Here’s the recipe:

Asian Marinated Skirt Steak & Citrus Arugula Salad

My Guy’s Grocery Games winning dish — a perfect umami-packed lunch.

A green bowl filled with a fresh salad topped with slices of medium-rare steak

Servings: 2 people

Prep Time: 40 mins

Cook Time: 5 mins

Total Time: 45 mins

Ingredients

Steak Ingredients

  • 1/4 cup ponzu sauce
  • 1 tsp miso paste
  • 1 tbsp grated ginger
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 1 lb skirt steak

Salad Ingredients

  • 3 cups arugula
  • 1 fennel bulb, thinly sliced
  • 1 blood orange, segmented and cubed
  • 1 nectarine, sliced
  • 1/2 cup frozen shelled edamame

Salad Dressing

  • 2 tbsp ponzu sauce
  • 1 tsp sesame oil
  • 1/2 tsp miso paste or soy sauce
  • 1 tsp grated ginger
  • 2 tbsp olive oil

Optional

  • Toasted bread, for serving or to make a sandwich

Instructions

  1. Whisk the marinade ingredients (ponzu, miso, ginger, sesame oil, honey) in a bowl. Add the skirt steak and coat it thoroughly. Marinate for at least 30 minutes — longer if you can.
  2. Prepare the salad by combining arugula, thinly sliced fennel, nectarine slices, edamame, and orange segments in a bowl. Whisk the dressing ingredients together and set aside. Toss the salad with dressing just before serving.
  3. Heat a pan or grill pan over medium-high heat until it’s slightly smoking. Sear the steak 2–5 minutes per side for medium-rare to medium, depending on thickness.
  4. Remove the steak from heat and let it rest on a cutting board for 5–10 minutes. Slice against the grain into thin strips.
  5. Serve the sliced steak over the salad. Alternatively, soak toasted bread in the steak juices and build a sandwich for an indulgent lunch.

Nutrition

Nutrition information is an approximation: Calories: 1322 kcal; Carbohydrates: 72 g; Protein: 113 g; Fat: 68 g; Saturated Fat: 17 g; Sodium: 3064 mg; Fiber: 15 g; Sugar: 43 g. Use these values as a guideline.

Tried this recipe? Mention @flavorsbyalessandra or tag #flavorsbyalessandra!