Name: Skirt Steak with Pickled Fennel Salad
Yield: 4 Servings
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

Image may contain Food Dish Meal Pork and Plant

Alex Lau

You know when steak is so good that you don’t bother with a knife and fork and just eat it with your hands? Yeah.

Recipe notes