Steak Salad with Crispy Rice and Herbs

Steak Salad with Crispy Rice and Herbs

We're sick of boring salads. Enter this Steak Salad with Crispy Rice. Savory, crunchy and protein-packed. 

What You’ll Need:

For the Steak

  • 1 1/2 lbs flat iron or flank steak
  • Kosher sea salt
  • Freshly cracked black pepper
  • 1 Tbsp 4th & Heart Original Ghee
  • 3 large shallots, sliced

For the Dressing

  • 3 Tbsp lime juice
  • 1 Tbsp rice vinegar
  • 2 Tbsp fish sauce
  • 1 Tbsp tamari
  • 2 Tbsp honey
  • 2 Tbsp melted 4th & Heart Original Ghee
  • 2 garlic cloves, grated

For the Crispy Rice:

  • 3 cups pre-cooked brown rice, very cold
  • 4th & Heart Ghee Spray

For the Salad:

  • 9 ounces mixed salad greens
  • 1 cup halved cherry tomatoes
  • 1 cup chopped Persian cucumber
  • 1 cup chopped, mixed fresh herbs (mint, cilantro, parsley, chives, and/or Thai basil)
  • Flaky sea salt, to taste

Instructions:

  1. Preheat the oven to 450F. Line a baking sheet with parchment paper.
  2. Pat the steak dry with paper towels, and season generously with salt and pepper. Set aside to come to room temperature.
  3. Spread the very cold rice onto the prepared baking sheet in a thin, even layer. Spray generously with ghee, coating the entire surface. Place in the oven, and cook for 10 minutes. Stir the rice gently, and spray again with ghee. Return to the oven for 10 more minutes, or until the rice is golden with crispy edges. Set aside to cool slightly.
  4. Place a large skillet over high heat. Add 1 Tbsp of ghee. Once the pan is very hot, add the steak, and sear for 4-5 minutes per side, or until an internal temperature reaches 135F for medium-rare. Transfer the steak to a cutting board, and allow it to rest for 5 minutes, then slice thinly against the grain.
  5. Return the skillet to medium heat. Spray generously with ghee, and add the sliced shallots. Cook for 7-10 minutes, or until golden and jammy, stirring often.
  6. Add all of the dressing ingredients to a small jar, and shake well until combined.
  7. Divide the greens among four bowls. Top each with crispy rice, sliced steak, tomatoes, cucumber, herbs, and shallots. Drizzle with dressing, and finish with sea salt, if desired. Enjoy!

 

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