Author 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, spicy sweet heat flavor all that much better.
This recipe can be made ahead of time and assembled before serving. - Lauren Coleman —Lauren Coleman
Test Kitchen 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 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 —monkeymom
Ingredients
- Harissa and Brown sugar marinated flank steak
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1/2 cup
grapeseed or olive oil
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The juice of one lemon
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1
garlic clove (pressed or shredded on the microplane)
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1 1/2 tablespoons
Brown sugar (preferably organic)
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1 teaspoon
Harissa
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1
whole red scallion sliced thinly
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2 tablespoons
cucumber juice
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3 tablespoons
thinly chopped chives for garnish
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1 pound
flank steak (bring room temperature befor grilling)
- Forbidden Rice Salad
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1 cup
black forbidden rice
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1 1/3 cups
water (to boil)
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3 handfuls
mixed greens
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1 whole cucumber diced seeds removed
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2 tablespoons
rice vinegar
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2 tablespoons
oil
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1 pinch
kosher salt
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1 pinch
fresh ground pepper
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1 pinch
red chili flake
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1 teaspoon
honey
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2 tablespoons
grapeseed oil
Directions
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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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