About this time every year, summer food cravings take over: there’s an overwhelming urge for grilled, lighter fare that comes directly from the farmers’ market to your table. But this is Minnesota – and winter – so we have a bit more waiting to do before the thaw comes, bringing with it the bounty of fresh summer market produce.
While we wait out the season, here’s a meal that satisfies the salad desires while staying true to the local offerings available in markets now. Inspired by the Rice Salad with Skirt Steak from Top Chef’s Antonia Lofaso in Season 4, this recipe is tweaked to showcase the Upper Midwest. Crisp local greens, hearty wild rice, crunchy Honeycrisp apples and grass-fed steak make this a salad for the winter season.
Hearty Winter Rice Salad
serves 4
Steak:
1 lb. skirt steak (or flat iron)
salt and pepper to taste
drizzle of extra-virgin olive oil
Rice Salad:
1 cup wild rice (cooked according to instructions and cooled)
1 cup Honeycrisp apple, julienned
1 bunch greens
Vinaigrette:
¼ cup extra virgin olive oil
2 TBSP cider vinegar
1 tsp honey
½ tsp dijon mustard
Directions:
Season steak with salt and pepper. Heat oil in a heavy pan over medium-high heat. Add steak and pan fry until browned and to desired doneness (about 5 minutes per side). Transfer to a plate, tent with foil, and let rest for 5 minutes.
In a small bowl, combine vinaigrette ingredients and whisk to combine. Tear greens into another bowl, add cooled wild rice, and apple. Season with a pinch of salt and pepper. Add vinaigrette and toss to coat.
To serve, thinly slice steak across the grain and add a few slices of steak to plate. Top with a helping of salad with dressing.
All ingredients were bought locally at the Seward Co-op and the St. Paul Winter Farmers Market and are organic when possible.
Comments are closed.