Skirt Steak with Cilantro Garlic Sauce
and rice salad
We're pretty sure that this cilantro garlic sauce would be good on anything, but it works particularly well with a nice grilled steak. The rice "salad" served on the side is a unique way to use up leftover rice - enjoy it chilled or at room temperature.
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Ingredients
Grilled Steak with Cilantro Garlic Sauce:
- Steak, skirt - 1 lb (sub flank or hanger)
- Cilantro garlic sauce (ingredients listed separately) - ~1/3 cup
Cilantro Garlic Sauce:
- 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
Rice Salad with Spinach and Tomatoes:
- Tomatoes, cherry or grape - 1 cup, halved
- Spinach, baby - 3 oz, chopped
- Rice, cooked (leftover from Tuesday) - ~2 cups
- Cilantro garlic sauce (ingredients listed separately) - ~1/3 cup
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
579
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% Daily Value
Total Fat
30g
46%
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Saturated Fat
8g
38%
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Trans Fat
0g
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Cholesterol
68mg
23%
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Sodium
452mg
19%
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Total Carbohydrate
41g
14%
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Dietary Fiber
2g
6%
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Sugars
2g
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Protein
34g
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Prep
- Make cilantro garlic sauce - 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 with a fork and combine with cilantro garlic sauce (portion for the steak). Marinate for at least 20 minutes and up to a day. (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.
- If cooking on a grill: 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).
- If cooking on the stovetop: 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, slice tomatoes in half and chop spinach. Combine tomatoes, spinach and rice (the rice should be slightly chilled or room temperature). Stir in cilantro garlic sauce (the portion for the salad). Season with some salt and pepper.
- Serve sliced steak with rice salad on the side. Enjoy!
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
579
Just a moment...
% Daily Value
Total Fat
30g
46%
Just a moment...
Saturated Fat
8g
38%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
68mg
23%
Just a moment...
Sodium
452mg
19%
Just a moment...
Total Carbohydrate
41g
14%
Just a moment...
Dietary Fiber
2g
6%
Just a moment...
Sugars
2g
Just a moment...
Protein
34g
Just a moment...
Reviews
Ratings
43 reviews
Didn’t make the rice, but the flank steak marinade was spot on! So good. Grilled on the stove with a grill pan. Will def make again! Bought a family pack of steak and froze the other one for next week! ❤️
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