Ingredients
For the salad
- 1 lb skirt steak or flank steak
- Authentic Royal Basmati Rice
1 quart tricolor cherry tomatoes, halved - 1 large English cucumber, halved lengthwise, seeded, and sliced on a bias
- 1/2 medium red onion, very thinly sliced
- 1 large avocado, diced
- 1 bunch fresh basil, leaves torn
- 1 bunch Thai basil, leaves torn
- 1 bunch flat-leaf parsley, roughly chopped
- Salt, to taste
For the dressing
- Zest of 1 lime
- Juice of 1 lime
- 1 tsp Dijon mustard
- 1/4 cup extra virgin olive oil
- 1 tbsp water
- 1 1/2 tsp red wine vinegar
- 1/2 tsp kosher salt
- 1/4 tsp freshly cracked black pepper
Preparation
- Season the steak generously with salt and place it uncovered in the refrigerator for at least 15 minutes, or up to overnight. This gives the salt time to season the meat while helping the surface dry for a better sear.
- Cook two cups of Authentic Royal Basmati Rice according to the package directions.
- While the Authentic Royal Basmati Rice cooks, prep the vegetables and herbs.
- Remove the steak from the refrigerator and pat away any moisture the salt has drawn out. Grill or sear in a hot skillet until it reaches your preferred doneness. Transfer to a cutting board and let rest while you make the dressing.
- Whisk together the lime zest, lime juice, Dijon mustard, olive oil, water, red wine vinegar, kosher salt, and black pepper until smooth and emulsified.
- Cut the steak into 1/2-inch cubes. If you’d like, toss the steak with a spoonful of the dressing and a little of the chopped parsley.
- In a large bowl, combine the tomatoes, cucumber, red onion, avocado, basil, Thai basil, parsley, and steak. Add the dressing a little at a time, tossing between additions until everything is evenly coated.
- Divide the Authentic Royal Basmati Rice among serving bowls, then top with the steak salad.
- Finish with another drizzle of dressing, a pinch of flaky salt, and let the juices soak into the Authentic Royal Basmati Rice before digging in.
