|12 oz. skirt steak||2 bunches cilantro|
|1 pack 90-second veggie rice (packaged, prepared)||2 egg yolks|
|1 cup mache||1 1/2 cups extra virgin olive oil or canola oil|
|3 cups arugula||1/2 cup rice vinegar|
|1 cup cherry tomatoes, sliced||4 Tbsp. sugar|
|1/4 cup red onion, shaved|
To make the dressing, blend cilantro, egg yolks, sugar and rice vinegar. When smooth, add 1 ½ cups extra virgin olive oil or canola oil.
Season the steak with salt and pepper on both sides.
Grill the steak 5 minutes on each side, until medium. Allow the meat to rest 5 minutes. Slice.
Follow on-package directions for rice.
Mix all the salad ingredients with the rice and steak, season with salt and pepper, add salad dressing to taste and serve.
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