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
Food52 Review: 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
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
- 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.
- 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.
- to make the dressing whisk the rice vinegar, chili flake, salt, pepper and honey until incorporated then whisk in the grapeseed oil slowly.
- 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.
- 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.
- Slice the flank steak very thin against the grain, serve next to or on top of the salad, garnish with chives.