Skirt Steak with Cilantro Garlic Sauce
and rice salad

Name: Skirt Steak with Cilantro Garlic Sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb Steak, skirt (sub flank or hanger); ~1/3 cup Cilantro garlic sauce (ingredients listed separately); 1/4 cup Cilantro leaves, chopped; 2 cloves Garlic, chopped; 1/4 cup Oil, olive; 1 Tbsp Vinegar, red wine; 1 Tbsp Lemon juice; 1 Tbsp Miso paste, any color (sub soy sauce); 1/2 tsp Salt; 1 cup Tomatoes, cherry or grape, halved; 3 oz Spinach, baby, chopped; ~2 cups Rice, cooked (leftover from Tuesday); ~1/3 cup Cilantro garlic sauce (ingredients listed separately)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Dependency

Teriyaki Chicken

Ingredients

Metric

Servings:

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

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!

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