Skirt Steak with Scampi Rice

Grilled Skirt Steak with Scampi Rice

Skirt Steak and Rice Scampi

Skirt Steak with Sweet Cilantro Balsamic Garlic Sauce.
That's a mouthful!

Skirt steak is so versatile and quick to cook.  You can eat it as Fajitas or let it stand on its own.  I was at the Salt Grass Steak House last night celebrating my anniversary and had their Scampi Rice....OMG!  It was so good.  I searched but couldn't find the recipe or anything close so I made my own.  

So the Scampi Rice is my concoction if you will (and even if you won't) and I basically use what I consider a baseline Scampi recipe.  I boiled the rice in chicken broth to add richness.

The Skirt Steak is thin so you need to be careful.  I like mine just above rare - between rare and medium rare.  Cook it on high heat for just a few minutes on each side and then continue accordingly as to how well done you like it.  Watch for flare ups.

Here we go with Skirt Steak with Sweet Cilantro Balsamic Garlic Sauce and Rice Scampi.  Enjoy this with some Def Leopard - Too Late for Love!

Instructions:

1 pound Skirt Steak

2 tbl spn Cilantro Balsamic Vinegar

1 tsp minced garlic

2 tbl spn Olive Oil

1 tbl spn Worcestershire

1 tbl spn Soy Sauce

1 tbl spn brown sugar

Dash sea salt

Mix well and pour over the steak in a medium size bowl.  let it set for about an hour.

Rice Scampi:

1 Cup rice

2 cups chicken broth

Cook the rice until done.

Scampi:

1 tbl butter

Shallots / Green Onions diced small.  About 2 tbl spn - Split in two bowls.

1/4 cup heavy cream

1/4 cup white wine or vermouth - or something close.

1 tsp minced garlic

1 tsp red pepper flakes

1 tsp lemon juice

low heat , skillet, melt butter then add shallots.  Cook for 1 minute.  Then add cream and stir for about 1 minute.  Add the wine and stir for about 1 minute.  Add the minced garlic and red pepper.  Stir for a minute.  Add the lemon juice and a dash of salt.  Continue to cook until it slowly comes to a slow simmer.  Stirring frequently.  Let it render about half way.  Add the rice and coat well with the sauce.  Remove from heat and stir in the remainder of the green onions.