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Grilled Skirt Steak With Fregola-Orange Salad


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1/4 cup fregola

1 pound skirt steak, cut crosswise into 6-inch pieces

1 tablespoon pure chile powder, such as ancho

Salt and freshly ground pepper

1/2 small red onion, sliced into 1/4-inch slabs

2 tablespoons fresh lemon juice

1/4 cup extra-virgin olive oil

1 fennel bulb—halved, cored and thinly sliced crosswise

2 medium navel oranges—peeled, quartered lengthwise and thinly sliced crosswise

5 ounces baby arugula

4 large radishes, thinly sliced

1/4 cup black olive tapenade

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