My wife and I were doing what middle aged liberals do on a Sunday morning, reading the Washington Post on our phones and tablets. Sitting across the room I received an email about what we should make sometime this week. We used a Wapo recipe as a starting point for dinner tonight.
There are really 4 components to the recipe, some pickled red onion, a dressing, rice, and steak. We will take them one by one and combine in the end.
First, let’s marinade some skirt steak (about 1-1.5 lbs):
- soy sauce
- sweet soy sauce
- fish sauce
- garlic powder
- olive oil
- mirin
Put in a ziploc with the steak and marinade for as long as you can. Grill until desired doneness. Slice thinly against the grain.
For the rice:
- 1 C long grain rice
- 2 C. coconut milk drink not fatty can
- pinch salt
- Handful of basil, thinly sliced
- Handful of cilantro, thinly sliced
- 3 green onions, thinly sliced
Mix rice, coconut milk and salt and put over medium flame until simmering. Turn to low and simmer like you would any other rice. When ready to serve add the rest and fluff it up.
For the pickled onions:
- white wine vinegar
- mirin
- salt
- sugar
- lime juice
- 1/2 red onion thinly sliced
It all should make about a cup. Let sit while you cook everything else
For the dressing:
- 1/2 inch ginger, grated
- 1/2 jalapeno, finely diced
- fish sauce
- water
- mirin
- lime juice
Mix is all up and let sit and just serve the liquid and not the chunks.
Serve rice with steak and onions and allow other to regulate dressing. Use a little of the pickling liquid together with the dressing to get some nice flavors going.
Working Dad Cooks 