Skirt Steak with Cilantro Garlic Sauce
and rice salad with spinach and tomatoes
With leftover Cilantro Garlic Sauce and rice made earlier in the week, this meal is a breeze. It was last featured in 2018.
Ingredients
- Cilantro leaves - 1/4 cup , chopped
- Garlic - 2 cloves , chopped
- Oil, olive - 1/4 cup
- Vinegar, red wine - 1 Tbsp
- Lemon juice - 1 Tbsp
- Miso paste, any color - 1 Tbsp (sub soy sauce)
- Salt - 1/2 tsp
- Steak, skirt - 1 lb (sub flank or hanger)
- Cilantro Garlic Sauce (ingredients listed separately) - ~1/3 cup (ingredients listed separately)
- Tomatoes, cherry or grape - 1 cup , halved
- Spinach, baby - 3 oz , chopped
- Rice, cooked - ~1 1/2 cups (leftover from Tuesday)
- Cilantro Garlic Sauce - ~1/3 cup (ingredients listed separately)
Choose Cooking Method
Prep
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Make cilantro garlic sauce - (Skip if made ahead for Monday.) Roughly chop cilantro and garlic. Combine with oil, vinegar, lemon juice, miso paste, and salt. Use an immersion blender to blend until smooth. (Can be done up to 5 days ahead)
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Marinate steak - (If prepping right before cooking, get grill heating before continuing with prep.) Tenderize steak with a fork and combine with cilantro garlic sauce (portion for steak). Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
-
Tomatoes / Spinach - Prep as directed. (Can be done 1 day ahead)
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Make
-
Remove steak from marinade (discard marinade) and season generously on both sides with some salt and pepper.
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Heat up grill to 500F / 260C. Clean grates and brush with some oil. Add steak to heated grill. Grill steak for ~3 minutes on each side with the cover closed. Continue cooking until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
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Remove steak from heat, cover in foil to keep warm, and let rest for 5 to 10 minutes before slicing across the grain (i.e. perpendicular to the fibers).
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While steak rests, combine tomatoes, spinach, and rice (the rice should be slightly chilled or room temperature). Stir in cilantro garlic sauce (portion for salad). Season with some salt and pepper.
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Serve sliced steak with rice salad on the side. Enjoy!
Prep
-
Make cilantro garlic sauce - (Skip if made ahead for Monday.) Roughly chop cilantro and garlic. Combine with oil, vinegar, lemon juice, miso paste, and salt. Use an immersion blender to blend until smooth. (Can be done up to 5 days ahead)
-
Marinate steak - Tenderize steak with a fork and combine with cilantro garlic sauce (portion for steak). Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
-
Tomatoes / Spinach - Prep as directed. (Can be done 1 day ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Remove steak from marinade (discard marinade) and season generously on both sides with some salt and pepper.
-
Heat up a grill pan over high heat. Brush with some oil, and add steak. Sear steak on both sides. Continue cooking until it reaches desired level of doneness. Medium-rare: 130F / 54C degrees (~3 minutes); Medium: 140F / 60C degrees (~6 minutes); Well-done: 160F / 71C degrees (~10 minutes).
-
Remove steak from heat, cover in foil to keep warm, and let rest for 5 to 10 minutes before slicing across the grain (i.e. perpendicular to the fibers).
-
While steak rests, combine tomatoes, spinach, and rice (the rice should be slightly chilled or room temperature). Stir in cilantro garlic sauce (portion for salad). Season with some salt and pepper.
-
Serve sliced steak with rice salad on the side. Enjoy!
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