Ingredients

Steak

• 1/4 cup avocado oil or vegetable oil
• 1/4 cup low-sodium soy sauce
• 1/4 cup dark brown sugar
• 2 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon toasted sesame oil
• 1 pound skirt steak
• Kosher salt and freshly ground black pepper
• 1 lime, juiced

Rice Salad

• 3 cups cooked Riceland Jasmine Rice or Riceland Long Grain White Rice (about 1 cup uncooked rice)
• 1/2 cup avocado oil or vegetable oil
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 2 teaspoons sesame oil
• 1 teaspoon grated garlic
• 1 teaspoon grated fresh ginger
• 1 teaspoon kosher salt
• Juice of 1 1/2 limes

Fresh Vegetable & Herb Mix

• 2 cups finely shredded napa cabbage
• 1 bunch Tuscan kale, stemmed and finely shredded
• 1 cup carrot ribbons
• 1 cup fresh cilantro leaves
• 1/2 cup fresh mint leaves
• 4 scallions, thinly sliced
• 1 Fresno chile or jalapeño, thinly sliced
• 1 cup thinly sliced mango
• 1/2 cup chopped roasted salted peanuts
• Lime wedges, for serving

Instructions

Marinate & Cook the Steak

1. In a shallow container with a lid, combine oil, soy sauce, brown sugar, ginger, garlic, and sesame oil. Whisk until combined.
2. Add the skirt steak and coat thoroughly in the marinade.
3. Cover and refrigerate for 4–6 hours.
4. Remove steak from the refrigerator about 1 hour before cooking to bring it closer to room temperature.
5. Heat a grill or grill pan over medium-high heat.
6. Remove steak from marinade and pat dry. Season lightly with salt and pepper.
7. Grill for 2–3 minutes per side for medium-rare (125°F internal temperature).
8. Rest steak for 10 minutes, then squeeze lime juice over the top and slice thinly against the grain.

Prepare the Rice Salad

• Cook rice according to package directions. Allow rice to cool slightly so it remains fluffy and doesn’t wilt the vegetables.
• In a small bowl, whisk together:
  • Oil
  • Soy sauce
  • Rice vinegar
  • Honey
  • Dijon mustard
  • Sesame oil
  • Garlic
  • Ginger
  • Salt
  • Lime juice

• In a large bowl, combine:
  • Cooked rice
  • Napa cabbage
  • Kale
  • Carrots
  • Cilantro
  • Mint
  • Scallions
  • Chile slices
• Pour dressing over the rice mixture and gently toss until evenly coated.
• Fold in the sliced mango.
• Top with chopped peanuts.
• Serve with sliced steak and lime wedges.