recipes:main_dish:beef:rice_salad_with_skirt_steak
Skirt Steak:
- 1 lb skirt steak
- Salt and pepper to taste
- Drizzle of extra-virgin olive oil
Rice Salad:
- cooked rice
- small package cherry tomatoes, sliced
- 1/2 red onion, sliced
- 1/2 bunch mache (see below)
- 1/2 bunch arugula
Vinaigrette:
- Cilantro to taste
- 2 egg yolks (not gonna use raw, so this needs a substitute)
- Drizzle of rice vinegar
- Salt to taste
- Sugar to taste
- Drizzle of canola oil
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: Dress salad and add rice. Add sliced steak.
Mache: A wild lettuce with small round leaves that may be used for salads or cooked and used as you would spinach. The taste is a little less pronounced than spinach. Mache grows wild, and can be found in the fall. It is cultivated in France, Italy, and the US from September to April.
Source: Antonia Lofaso, Top Chef Season 4 15 minute recipes
recipes/main_dish/beef/rice_salad_with_skirt_steak.txt · Last modified: 2017/12/19 19:42 by admin