I Probably Watch Too Much Top Chef
Modified Skirt Steak Salad, serves 4
1-1 ½ lb skirt steak
Olive oil for coating
Salt and pepper
2 egg yolks, beaten
3-4 tbsp rice vinegar
½ tsp sugar
1/3 cup canola oil
1 bunch cilantro
4 cups mixed salad greens
1 medium tomato, diced
1 small red onion, thinly sliced
2 cups cooked brown rice
Coat the steak with olive oil and season with salt and pepper. Grill to the desired degree of doneness, 3-4 minutes per side for medium rare. Set aside to cool slightly and slice into strips.
Whisk eggs yolks, vinegar, ¼ tsp salt, sugar and canola oil. Stir in the cilantro.
In a large bowl combine the mixed greens, tomatoes and onion. Mix in the rice and toss with the vinaigrette.
To serve, scoop the salad and rice mixture onto a plate and top with the steak strips.
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