Rice Salad with Skirt Steak

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.

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Published in: on July 14, 2008 at 11:47 pm  Leave a Comment  
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