Spicy Flank Steak & Sweet Forbidden Black Rice Salad

A chilled steak salad, served with rice, enhances the delightful texture of the flank and intensifies the spicy-sweet flavor profile.

Ingredients (Serves 4)

Harissa and Brown sugar marinated flank steak

• 1/2 cup grapeseed or olive oil

• The juice of one lemon

• 2 garlic clove

• 1.5 tablespoon Brown sugar

• 1 teaspoon Harissa

• 1 whole red scallion sliced thinly

• 2 tablespoon cucumber juice

• 3 tablespoon thinly chopped chives for garnish

• 1 pound flank steak (bring room temperature befor grilling)

Forbidden Rice Salad

• 1 cup black forbidden rice

• 1.5 cup water (to boil)

• 3 handful mixed greens

• 1 whole cucumber diced seeds removed

• 2 tablespoon rice vinegar

• 2 tablespoon oil

• 1 pinch kosher salt

• 1 pinch fresh ground pepper

• 1 pinch red chili flake

• 1 teaspoon honey

• 2 tablespoon grapeseed oil

Instructions

Step 1: Whisk together lemon juice, garlic, brown sugar, harissa, scallion, cucumber juice, and grapeseed oil, then pour over the steak to marinade. Refrigerate for a minimum of 2 hours. Allow it to reach room temperature for thirty minutes prior to grilling.

Step 2: Boil the water and rice, then cover and allow to boil for 30 minutes. After cooking, fluff the rice and transfer it to a bowl to cool for at least one hour, or cover and refrigerate until ready to serve.

Step 3: To prepare the dressing, whisk together the rice vinegar, chili flakes, salt, pepper, and honey until well combined, then gradually integrate the grapeseed oil while whisking.

Step 4: Liberally season the flank steak with kosher salt and sear it over a preheated grill or grill pan for 6 minutes on each side, flipping only once. After removing the steak from the grill, allow it to rest for a minimum of 20 minutes to absorb its juices and cool slightly.

Step 5: Combine sliced cucumber, red scallion, 3/4 of the rice, and mixed greens in a bowl with 3 tablespoons of the dressing; taste and add more if necessary.

Step 6: Thinly slice the flank steak against the grain and serve it alongside or atop the salad, garnished with chives.