There's nothing that gives dinner momentum like meat marinating in the fridge. If you followed along with my Sunday prep tips, you have skirt steak marinating in a mixture of vegetable oil, orange zest, garlic, and red pepper flakes. If not, get on that right now!
Sarah's Tip of the Day:
You'll sear that skirt steak in a hot pan, and then use orange juice to make a quick sauce. In that same pan, reheat your leftover rice with chicken broth, then stir in chopped dried apricots, a splash of white-wine vinegar, and some arugula. Watch the video and you'll see why arugula can do double-duty as a green and a herb, and why savory sides can benefit from a bit of sweet dried fruit.
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Nutritional Info: per serv (makes 4): 668 cal; 19 g fat; 45 g protein; 76 g carb; 3 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Marinated Skirt Steak with Apricot-Arugula Rice | Everyday Food with Sarah Carey
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