Seared Beef And Oranges With Arugula Recipes

SEARED BEEF AND ORANGES WITH ARUGULA

Steps:

• Season the beef with salt and pepper. Combine the soy sauce, ginger, garlic, 1 tablespoon rice vinegar, and 1 tablespoon orange juice in a shallow dish. Add the beef, turn to coat, and marinate at room temperature for 15 minutes. Meanwhile, rub the olive oil into a cast-iron skillet and place over high heat. When the skillet is heated through, place the beef in the skillet and sear for 2 minutes per side. Remove to a cutting board to rest for 5 minutes.
• Place the orange slices in the pan in batches and sear for 30 seconds on each side. Remove to a plate.
• Meanwhile, in a large bowl, whisk together the remaining orange juice and vinegar and salt and pepper. Add the arugula and toss to coat.
• Slice the beef tournedos into 1/2-inch-thick slices. To serve, place a handful of arugula on each of 4 plates, arrange 3 orange slices over the arugula, and top with sliced beef. Season with freshly ground pepper and serve.

SKILLET SEARED SKIRT STEAK, RED ONIONS AND SHISHITO PEPPERS WITH ARUGULA SALAD IN HONEYBELL ORANGE VINAIGRETTE

Steps:

• For the steaks: Place the skirt steaks in a nonreactive container. Combine 1/4 cup oil, the Worcestershire, garlic, juice, mustard and shallots in a food processor and blend until smooth. Pour the mixture over the steaks, coating with the marinade. Marinate in the refrigerator for at least 4 hours or up to overnight.
• For the peppers and onions: Heat the oil over high heat in a saute pan and sear the peppers and onions for 2 to 3 minutes. Stir in the tarragon and rosemary. Sprinkle in the vinegar and toss to coat. Season with salt and pepper.
• For the salad and vinaigrette: Mix together the vinegar and red onions in a small stainless-steel bowl Pour the orange juice into a saucepan and cook until reduced to a syrup, and then let cool. Whisk the orange juice reduction and olive oil into the vinegar to create an emulsified vinaigrette. Add salt and pepper to taste.
• For cooking the steaks: Heat 1/8 cup olive oil in a cast-iron skillet until it just begins to smoke. Lightly sprinkle the steaks with salt and pepper and sear over high heat on each side until medium rare, 34 minutes per side.
• Combine the arugula, cherry tomatoes and vinaigrette in a bowl. Season with salt and pepper if necessary. Divide the salad among 46 dinner plates. Slice steak against the grain and place on the plates. Garnish with the peppers, onions and Cheddar.

PAN-SEARED ROSEMARY CHICKEN WITH SHALLOTS AND ARUGULA (ROCKET)

Steps:

• Heat olive oil in a sauté pan. Season chicken breasts with salt, pepper and organic rosemary.
• Sear for 4 minutes on high heat.
• Turn chicken over and add slivered shallots.
• Sauté shallots until golden, about 1 minute.
• Remove chicken breasts from pan and add the juice of one lemon.
• Add chicken stock and reduce by 1/3.
• Add butter and arugula.
• Season with sea salt and fresh black pepper.

SEARED BEEF WITH ORANGE & CHILLI

Steps:

• Wipe the beef and put in a large food bag. Mix together all the remaining ingredients, then pour into the bag. Massage marinade into the beef, then put on a plate in the fridge for at least 2 hrs, or overnight if you have time.
• Light the barbecue, allowing time for the coals to turn grey. Season the beef with salt and pepper, then cook for 8-10 mins on each side until well browned. Spoon over a little of the marinade as it cooks.
• Remove the beef from the barbecue and set on a board. Cover tightly with foil and leave to rest for 10 mins. Cut the beef across the grain into slices.

SEARED DUCK BREAST WITH SUGARED FIGS AND ARUGULA

Steps:

• Preheat the oven to 400°F.
• Wipe the figs clean, remove the stems, then halve them lengthwise. Place the figs, cut-side up, on a wire rack set on a foil-lined baking sheet. Drizzle the figs with 2 tablespoons of the olive oil, then sprinkle with the sugar. Roast in the oven for about 15 minutes, or until soft. Drizzle with the vinegar as soon as they come out of the oven. Decrease the oven temperature to 375°F.
• Film the bottom of a large, ovenproof sauté pan with 2 tablespoons olive oil and heat over medium-low heat. Add the duck breasts, skin-side down, and cook for 8 to 10 minutes, or until most of the fat renders and the skin crisps. As the breasts sear, spoon off the excess fat as it pools in the pan. When the fat has rendered, transfer the breasts to a plate and pour off all the accumulated fat. Return the breasts, skin-side up, to the pan and transfer the pan to the oven. Roast for no more than 2 to 3 minutes, then remove the breasts from the pan and allow to rest while you make and dress the salad.
• Pick off the smallest and most tender arugula leaves and wash well. Pat dry. Toss with the remaining 2 tablespoons olive oil and the lemon juice; season with salt and pepper.
• Lay 3 figs out on each of 4 plates. Slice each duck breast on the diagonal and fan out over the figs, then nestle the arugula salad next to it.