Soy Citrus Steak with Coconut Rice

• porções: 4 servings
• tempo total: 30 minutes

Ingredientes

1 1/2 lbs flank or skirt steak

1/3 cup reduced sodium soy sauce

1/4 cup orange juice

1 heaping tablespoon brown sugar

1 tablespoon rice vinegar (optional)

1 tablespoon avocado or olive oil

2 cloves garlic, minced or grated

1 tablespoon fresh grated ginger

Chili crisp + sliced green onion to top

Sautéed broccoli and coconut rice to serve

1 13 oz can full fat coconut milk

1 cup jasmine rice, rinsed

1 tablespoon granulated sugar (optional)

1/2 teaspoon kosher salt

Instruções

First, marinate the steak. In a tupperware or ziploc bag, add the steak, soy sauce, orange juice, brown sugar, vinegar (if using), oil, garlic and ginger. Shake to combine all ingredients and refrigerate for at least 30 minutes, preferably overnight.

When ready to cook, let the steak come to room temperature for 30 minutes.

While the steak comes to temperature, make the coconut rice. In a small saucepan, combine the coconut milk, rice, granulated sugar (if using), and salt and bring to a boil over medium-high heat. Reduce the heat to low, stir, cover, and simmer until the liquid is absorbed and the rice is al dente, about 15 minutes. Remove from the heat and let the rice steam, covered for 5 to 10 minutes. Fluff with a fork and season with salt to taste.

Heat a large cast iron skillet or grill over medium-high heat. If using a cast iron skillet, add a generous drizzle of oil. Add the steak and cook for 3-5 minutes each side until cooked to your desired temperature (I prefer medium rare at about 130 degrees).

Let the steak rest for 5 minutes then slice against the grain. Serve over the coconut rice with a side of broccoli. Top with chili crisp and green onion.