We FINALLY painted the walls in our loft after moving in a year ago. Albeit, it's only one wall, but I was so tired of looking at white all the time. Our first home project as a couple went as expected. I toiled over the color for 2 weeks, settled on a subtle gold, and then poured the paint into the pan. Then poured myself a glass of mineral water and watched the man paint. Our ceilings are 18 feet tall, so fiancee did the ladder climb. I have reproductive organs to protect so I decided to make dinner instead of helping. STEAK.
Favorite food. If you ask me at any time of the day, what I want to eat, I will say steak. You can wake me up at 2:43 am, and the first words out of my mouth will be "filet mignon". Or another word that starts with "F". Why are you waking me up that early to ask me if I'm hungry?
Our favorite steakhouse in Chicago, Bavette's, makes an insane filet + caramelized sweet potato. I methodically portion out each dish so I have a 50/50 ratio at every bite. Well that meal sets you back $60, so I decided to be a normal 25 year old and compromise. No filet but skirt is seriously delicious and I love how easy it is to slice thinly. A versatile steak too - it picks up marinade flavors really quickly.
The steak is marinated briefly in fresh herbs. If you don't have a grill, you can do my non-grill method of searing in a hot pan on each side, then broiling on high for 5 minutes on the 2nd highest oven rack. Let it rest for 5, then slice thinly.
Gingery- carrot "rice" is so satisfying with the grilled steak too. And ridic easy to make. Great option for those sick of cauliflower rice or who are intolerant to cauliflower (yeah that's a thing, and yes I am in that camp). Carrots don't make you clear a room either. Double bonus.
Grilled Skirt Steak + Carrot-Ginger Rice
| 4-6 hours to marinade + 15 minutes to cook
¼ cup + 2 T finely chopped parsley (divided)
¼ cup + 2 T finely chopped cilantro (divided)
2 T olive oil
½ tsp salt
1 lb grass fed skirt steak
6 organic carrots, peeled & roughly chopped
1 T coconut oil
1 1/2-2 tsp grated ginger (depending on how much you like ginger, I love it)
1 tsp apple cider vinegar
For the steak marinade
: Pulse ¼ cup each parsley and cilantro in a blender or food processor with the olive oil and salt.Place skirt steak in glass Tupperware and cover with herb marinade. Marinate in fridge for at least 4-6 hours or overnight preferably. Remove 30 minutes before you want to grill the steak to let it come to room temp.
2. Gril steak on medium-high heat 3-5 minutes per side depending on thickness and preference.
For the carrot-ginger rice:
Pulse the chopped carrots in a blender/processor about 5-8 times until chopped into small pieces like wood chips (unappetizing reference, sorry).Heat coconut oil in large skillet over medium-high heat. Add carrots to skillet and mix to coat with coconut oil. Now just leave the carrots alone for 3-4 minutes to brown.Once the carrots start to brown, stir in the grated ginger and 2 T each remaining cilantro + parsley until well mixed. Turn the heat off and stir in the vinegar. Season with salt and pepper.
Serve the steak, thinly sliced, over the carrot rice with lime wedges.