Recipe

Sweet Forbidden Black Rice and Spicy Flank Steak Salad

Community Pick!

Photo by Lauren Coleman

This recipe was entered in the contest for Your Best Flank Steak
monkeymom's Testing Notes: This cold steak salad makes a lovely light summer dinner. After marinating and grilling, the steak is very tasty. I substituted a shallot in the marinade and added a green onion to to the...
This cold steak salad makes a lovely light summer dinner. After marinating and grilling, the steak is very tasty. I substituted a shallot in the marinade and added a green onion to to the salad. The thinly sliced steak is a perfect partner for the black rice salad, which is a nicely balanced mix of flavors and textures. Next time I make this I would increase the amount of Harissa and chili pepper to get the heat I was anticipating from the title. I would also add a generous amount of salt to the marinade. And I'm definitely looking forward to making it again! - monkeymom

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Chef
Lauren Coleman's Notes: Whenever I make flank steak I marinate it, it's one of those cuts where the texture improves with a little "sauce." I love a cold steak salad, some rice makes that wonderful flank texture...
Whenever I make flank steak I marinate it, it's one of those cuts where the texture improves with a little "sauce." I love a cold steak salad, some rice makes that wonderful flank texture, spicy sweet heat flavor all that much better.

This recipe can be made ahead of time and assembled before serving. - Lauren Coleman

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1 garlic clove (pressed or shredded on the microplane) Ask a question about this ingredient

1 1/2 tablespoon Brown sugar (preferably organic) Ask a question about this ingredient

3 tablespoons thinly chopped chives for garnish Ask a question about this ingredient

1 pound flank steak (bring room temperature befor grilling) Ask a question about this ingredient

1 whole cucumber diced seeds removed Ask a question about this ingredient

Whisk the lemon juice, garlic, brown sugar, harissa, scallion, cucumber juice and grapeseed oil together and pour over steak to marinate then refrigerate for at least 2 hours. You'll want to bring it up to room temperature before grilling so give it a half an hour to warm up before hand.
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Boil the water and rice then cover and let simmer for 30 minutes. Once cooked fluff rice and remove to a bowl to chill (at least an hour), or cover and refrigerate until ready to serve.
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to make the dressing whisk the rice vinegar, chili flake, salt, pepper and honey until incorporated then whisk in the grapeseed oil slowly.
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generously salt the steak with kosher salt and on a piping hot grill or grill pan sear the flank steak on each side for 6 minutes flipping only once. When you remove from grill let the steak rest for at least 20 minutes to soak in it's own juices and also let it chill a bit.
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Toss diced cucumber, red scallion, 3/4 of the rice and mixed greens in a bowl with 3 tablespoons of the dressing, tase, add more if needed.
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Slice the flank steak very thin against the grain, serve next to or on top of the salad, garnish with chives.
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