marinated skirt steak with apricot-spinach rice... 35 minutes plus marinating

the goods:

1 tablespoon grated orange zest, plus 1/4 cup fresh orange juice, and orange wedges for serving

1 garlic clove, minced

1/2 teaspoon red-pepper flakes

1/4 cup vegetable oil

1 and 1/4 pound skirt steak, cut into 4 pieces

1 and 1/2 cups long-grain white rice, cooked according to package directions

2/3 cup low-sodium chicken broth

1/2 cup dried apricots, chopped

1 teaspoon white-wine vinegar

2 cups spinach, roughly chopped

In a Ziploc bag, combine orange zest, garlic, red-pepper flakes, oil, and steak. Seal and shake bag to evenly coat steak. Marinate at least 8 hours (or up to 4 days).

Heat a large skillet over medium-high. Remove steak from marinade and shake to remove excess; season with salt and pepper and cook until medium, 5 to 6 minutes per side depending on thickness. Add juice and swirl pan to pick up browned bits from bottom. Transfer steak and juice to a plate and tent with foil. Let rest 10 minutes; thinly slice against the grain.

Wipe pan clean and add rice, broth, apricots, and vinegar. Cook over medium-high until rice is warmed through and liquid is absorbed. Season with salt and pepper, remove from heat, and stir in spinach. Divide among bowls, top with steak, and serve with orange wedges.