Some bullshit healthy salad, or whatever.​

Utensils:  Mortar and Pestle, immersion blender, or basically anything with terrifying blades that spin fast and would produce an unaesthetic death should said blades ever be touched.

Marinade: (Optional) 12-24hrs to dry skirt steak, (Optional) 30m for dressing 

Cook Time: 30-40m

 

Ingredients:

- Large handful of fresh mint leaves

- Large handful of fresh cilantro 

- Large handful of mixed herbaceous greens 

- 1 Uncomfortably large looking cucumber, seeded and sliced into about 1cm pieces

- 3/4 Cup sliced sweet grape tomatoes, sliced in half 

- 1 Large shallot, thinly sliced and separated

- 1 Lime

- 4-5 Cloves of garlic, MINCED not diced

- 5-8 Thai chilis, diced

- 1/2 Cup of white rice (any variety)

- 350-450g of skirt steak 

- 3 tbs of high quality serving olive oil 

- 1 tablespoon fish sauce 

- 2 teaspoons brown sugar​

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Instructions: Some Bullshit Healthy Salad, or Whatever In a cast iron skillet or high heat compatible pan, add a high heat oil. Salt both sides of your skirt steak generously. While your steak pan is heating, cover the bottom of another Sautee pan with 1/2 cup of dry white rice, turn to medium heat. Sear your steak to your preferred level of doneness, set aside to cool. While your steak is cooling, constantly stir your toasting rice until it's brown enough to be questioned & kidnapped by ICE, but not burnt (see attached picture). Add toasted rice to mortar and pestle or food processor, grind until grainy, but not powdery (you want some texture). Set aside. 

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In a clean pan, heat your 3tbs olive oil at medium. Add MINCED garlic, cook until slightly fragrant and caramelized. Pour olive oil and garlic mixture into a large bowl. Add sliced shallots, diced chilis, juice your lime into the mixture, tablespoon of fish sauce, and teaspoon of brown sugar. Add any resting juices from your cooling steak. Taste, add salt if needed. Add cucumber, tomatoes, and equal parts mint, cilantro, and herbal salad mix. Slice your skirt steak into 2-3cm strips (or your preference) add and toss with salad. Once fully mixed, add to serving dish and sprinkle with ground rice mixture for a nutty crunch. 

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Optional Instructions: 

(1): Salt both sides of your skirt steak generously, let rest in the fridge for 12-24hrs, flipping every 4hrs. This isn't necessary though creates a better crust for the steak when seared, and adds a nuttier flavor. 

(2): If you're concerned the recipe won't be sufficiently spicy, add 2-3 more chilis than noted above, dice, mix with 2 tablespoons of olive oil, 1/2 squeezed lime, and fish sauce and allow to rest for 30-45 minutes before finishing the dressing. 

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