Sweet forbidden black rice and spicy flank steak salad
Discover the exotic fusion of sweet black rice with spicy flank steak in this tantalizing salad recipe. Perfect harmony of flavors, texture, and freshness.
Ingredients:
- Harissa and Brown sugar marinated flank steak
- 1/2 cup grapeseed or olive oil
- The juice of one lemon
- 1 garlic clove (pressed or shredded on the microplane)
- 1 1/2 tablespoons Brown sugar (preferably organic)
- 1 teaspoon Harissa
- 1 whole red scallion sliced thinly
- 2 tablespoons cucumber juice
- 3 tablespoons thinly chopped chives for garnish
- 450g flank steak (bring room temperature befor grilling)
- Forbidden Rice Salad
- 1 cup black forbidden rice
- 1 1/3 cups water (to boil)
- 3 handfuls mixed greens
- 1 whole cucumber diced seeds removed
- 2 tablespoons rice vinegar
- 2 tablespoons oil
- 1 pinch kosher salt
- 1 pinch fresh ground pepper
- 1 pinch red chili flake
- 1 teaspoon honey
- 2 tablespoons grapeseed oil
Instructions:
- Mix together the lemon juice, minced garlic, brown sugar, harissa, chopped scallion, cucumber juice, and grapeseed oil. Pour the mixture over the steak for marinating and then refrigerate for a minimum of 2 hours. Before grilling, allow the steak to come to room temperature by letting it sit out for about 30 minutes.Bring water to a boil and add rice. Cover and let it simmer for 30 minutes. Once the rice is cooked, fluff it up and transfer it to a bowl to cool for at least an hour. Alternatively, cover and refrigerate until you are ready to serve.To prepare the dressing, combine rice vinegar, chili flakes, salt, pepper, and honey. Whisk until well combined, then slowly drizzle in the grapeseed oil while continuing to whisk.Season the steak generously with kosher salt. On a very hot grill or grill pan, sear the flank steak on each side for about 6 minutes, flipping it only once. After removing from the grill, allow the steak to rest for a minimum of 20 minutes to absorb its juices and slightly cool down.In a bowl, combine diced cucumber, chopped red scallion, most of the cooked rice, and mixed greens. Add 3 tablespoons of the dressing and toss. Taste and add more dressing if necessary.Slice the flank steak thinly against the grain. Serve the slices alongside or on top of the salad, and garnish with chives.
Summary:
- Calories: 3119 kcal
- Fat: 207 g
- Protein: 114 g
- Carbs: 206 g
- Potassium: 2750 mg
- Magnesium: 434 mg