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Skirt Steak with Cilantro Garlic Sauce
and rice salad

Active: 30 minTotal: 30 min

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

Servings:
4
Metric
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
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Prep

  1. 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)
  2. 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)

Make

  1. Remove steak from marinade (discard marinade) and season generously on both sides with some salt and pepper.
  2. 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).
  3. 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).
  4. 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).
  5. 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.
  6. Serve sliced steak with rice salad on the side. Enjoy!

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (85)
Gluten-free (4)
Paleo (7)
Vegetarian (12)

43 reviews

tasty and with minimal guilt. would make again

By: Juliana
Posted: Mar 25, 2019
Diet: Vegetarian
0 Helpful

Excellent! We've made this for dinner guests. They raved about it.

By: Kate
Posted: Dec 22, 2018
Diet: Vegetarian
0 Helpful

Maybe sub in basil instead of spinach? A little bland.

By: Gabrielle
Posted: Dec 23, 2017
Diet: Original
0 Helpful

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! ❤️

By: Sarah
Posted: Dec 12, 2017
Diet: Gluten-free
0 Helpful

The rice salad is great and could be modified so many ways to use whatever is leftover.

By: Caroline
Posted: Nov 16, 2017
Diet: Original
0 Helpful

I love this. I used parsley instead of cilantro and it worked out really well.

By: Chantal
Posted: Nov 07, 2017
Diet: Paleo
0 Helpful