This was a winning recipe from one of the Quick Fire challenges last season on Top Chef. Grossman told me that he wanted to eat more salads, and I’m not exactly a fan of salads, so I thought I’d give this one a go. I’ve made it about 4 or 5 times now. The one tonight wasn’t as good as the others; the steak was almost too rare. I usually add bell peppers, mushrooms, and either bleu or goat cheese if I have it on hand. I also add another yolk, because I love the yolky goodness. Finally, I use spinach, not those fiddly little microgreens.
Ingredients:
Skirt Steak:
1 lb skirt steak
Salt and pepper to taste
Drizzle of extra-virgin olive oil
Rice Salad:
Uncle Ben’s 90 second veggie rice
Small package cherry tomatoes, sliced
1/2 red onion, sliced
1/2 bunch mache
1/2 bunch arugula
Vinaigrette:
Cilantro to taste
2 egg yolks
Drizzle of rice vinegar
Salt to taste
Sugar to taste
Drizzle of canola oil
Directions:
Skirt Steak:
Season skirt steak with salt and pepper then grill with olive oil to desired doneness.
Rice Salad:
Microwave rice and let cool to warm. In a bowl, add cherry tomatoes, red onion, mache and arugula.
Vinaigrette:
Blend cilantro, yolks, rice vinegar, salt and sugar with canola oil.
To Plate: olive
Dress salad and add rice. Add sliced steak.
