Grilled Skirt Steak And Fruited Rice Pilaf
- 1 1/2 pounds skirt steak, hanger steak
- 3 tablespoons olive oil
- 1 1/2 tablespoons chopped shallots
- 1 tablespoon minced garlic
- 1 1/2 teaspoons fresh chopped oregano
- Salt and pepper
- Rice Pilaf
- Olive oil
- 1/4 cup finely diced onions
- 1/4 cup finely diced carrots
- 1 tablespoon butter
- A few saffron threads or 1/2 teaspoon turmeric
- 1 cup jasmine or basmati rice
- 1 3/4 cups chicken broth
- 1/2 teaspoon salt
- 1/4 cup currants
- 1/4 cup dried cranberries
- 3 tablespoons chopped walnuts for garnish
- Parsley for garnish
- 1. For the steak, mix olive oil, shallots, garlic and oregano with pepper and salt. Spread onto both sides of the steak.
- 2. Cover and marinate in the fridge for at least 2 hours.
- 3. If it is hanger steak, it will go fast. Ya man!
- 3. Make pilaf as normal. Saute veggies in oil, add butter, saffron or turmeric and rice. Add broth, fruits, and cook about 15-20 minutes.
skirt steak, olive oil, shallots, garlic, oregano, salt, pilaf, olive oil, onions, carrots, butter, saffron, jasmine, chicken broth, salt, currants, cranberries, walnuts, parsley
Taken from www.epicurious.com/recipes/member/views/grilled-skirt-steak-and-fruited-rice-pilaf-50135982 (may not work)