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. 1. For the steak, mix olive oil, shallots, garlic and oregano with pepper and salt. Spread onto both sides of the steak.
2. 2. Cover and marinate in the fridge for at least 2 hours.
3. 3. If it is hanger steak, it will go fast. Ya man!
4. 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)