Grilled Strip Steaks with Green Rice and Cilantro Sauce
By Alli BerkeyPublished on April 16, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
3 cups fresh cilantro leaves and stems, chopped coarse2 tablespoons red wine vinegar 2 garlic cloves, peeled and smashedSalt and pepper ¼ teaspoon red pepper flakes ½ cup plus 2 tablespoons extra-virgin olive oil 1 cup long-grain white rice 2 (1-pound) strip steaks, trimmed and halved crosswise
Before You Begin
California Olive Ranch Everyday Extra Virgin Olive Oil is our preferred supermarket extra-virgin olive oil.
Instructions
- Pulse cilantro, vinegar, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and pepper flakes in food processor until finely chopped, about 12 pulses. Transfer to bowl and stir in 1/2 cup oil; set aside.
- Bring 2 quarts water to boil in large saucepan. Add rice and 2 teaspoons salt. Cook, stirring occasionally, until rice is tender, about 12 minutes. Drain rice in fine-mesh strainer and return it to saucepan. Stir 3 tablespoons cilantro sauce into rice. Cover and set aside.
- Pat steaks dry with paper towels. Brush steaks with remaining 2 tablespoons oil and season with salt and pepper. Grill over hot fire until meat registers 125 degrees (for medium-rare), 4 to 8 minutes per side. Serve with rice and remaining cilantro sauce.
Time
30 minutesYield
Serves 4Ingredients
3 cups fresh cilantro leaves and stems, chopped coarse
2 tablespoons red wine vinegar
2 garlic cloves, peeled and smashed
Salt and pepper
¼ teaspoon red pepper flakes
½ cup plus 2 tablespoons extra-virgin olive oil
1 cup long-grain white rice
2 (1-pound) strip steaks, trimmed and halved crosswise
Ingredients
3 cups fresh cilantro leaves and stems, chopped coarse
2 tablespoons red wine vinegar
2 garlic cloves, peeled and smashed
Salt and pepper
¼ teaspoon red pepper flakes
½ cup plus 2 tablespoons extra-virgin olive oil
1 cup long-grain white rice
2 (1-pound) strip steaks, trimmed and halved crosswise
Ingredients
3 cups fresh cilantro leaves and stems, chopped coarse
2 tablespoons red wine vinegar
2 garlic cloves, peeled and smashed
Salt and pepper
¼ teaspoon red pepper flakes
½ cup plus 2 tablespoons extra-virgin olive oil
1 cup long-grain white rice
2 (1-pound) strip steaks, trimmed and halved crosswise
Why This Recipe Works
Cooking the rice as you would pasta speeds up the process.
Before You Begin
California Olive Ranch Everyday Extra Virgin Olive Oil is our preferred supermarket extra-virgin olive oil.
Instructions
- Pulse cilantro, vinegar, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, and pepper flakes in food processor until finely chopped, about 12 pulses. Transfer to bowl and stir in 1/2 cup oil; set aside.
- Bring 2 quarts water to boil in large saucepan. Add rice and 2 teaspoons salt. Cook, stirring occasionally, until rice is tender, about 12 minutes. Drain rice in fine-mesh strainer and return it to saucepan. Stir 3 tablespoons cilantro sauce into rice. Cover and set aside.
- Pat steaks dry with paper towels. Brush steaks with remaining 2 tablespoons oil and season with salt and pepper. Grill over hot fire until meat registers 125 degrees (for medium-rare), 4 to 8 minutes per side. Serve with rice and remaining cilantro sauce.
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