Sweet Forbidden Black Rice and Spicy Flank Steak Salad

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
  
• 1 pound 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
  

Directions

1. 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.
2. 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.
3. to make the dressing whisk the rice vinegar, chili flake, salt, pepper and honey until incorporated then whisk in the grapeseed oil slowly.
4. 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.
5. 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.
6. Slice the flank steak very thin against the grain, serve next to or on top of the salad, garnish with chives.