Honey Garlic Sterling Silver® Flank Steak, Brown Rice, Barley and Orange Salad

Serves 4

Flank Steak Marinade

1 lb. Sterling Silver® flank steak, trimmed
2 Each Seedless oranges, juiced, divided use
½ Cup Water
½ Cup Honey
2 Each Garlic cloves
2 Each Green onion
¼ Cup Lite soy sauce
5 Each Large basil leaves, reserve 4 sprigs for garnish
½ Cup Canola oil

Method

Juice the oranges. Place ½ the juice in a blender and reserve ½ for the salad.

Place the remaining ingredients, except the oil, in the blender and process until smooth. With the blender running, slowly drizzle in the oil to make an emulsion.

Place the flank steak and the marinade in a zip lock bag. Squeeze out the air and refrigerate for about 4-6 hours, turning occasionally.

Remove the meat from the refrigerator about 1 hour before cooking. Wipe off excess marinade and discard.

Grill, broil or roast the flank steak to an internal temperature of 130-135 degrees for medium rare. Allow the meat to rest for at least 5 minutes before slicing

The steak can be served warm or chilled. Be sure to cut the steak across the grain into no more than ¼” thick slices

Salad (Can be made a day ahead)

3/4 Cup Brown rice, raw
3/4 Cup Pearl barley, raw
3 Cups Water or beef broth
3 Tablespoons Extra virgin olive oil, divided use
2 Each Seedless oranges, peeled, cut into ¼” slices, then quartered
2 Celery stalks, small dice
1 Red bell pepper, small dice
4 Each Green onions, sliced thin, green and white parts
1/2 cup Pecans, toasted
2 Tablespoons Parsley, chopped, reserve 4 sprigs for garnish
2 Tablespoons Basil, chopped
Salt & pepper to taste

Method

In a heavy saucepan, bring the water or broth to a boil. Stir in the rice and barley and return to a boil. Reduce heat to a simmer and cover. Cook about 45 minutes or until the liquid is absorbed. Stir in 1 tablespoon of olive oil into the rice and barley to prevent sticking. Spread cooked grains on a tray and place in the fridge to cool.

Add oranges, celery, bell pepper, green onions, pecans, parsley, basil, salt, and pepper into a medium sized bowl.

Drizzle the reserved orange juice and remaining olive oil over the ingredients in the bowl and toss to coat.

Add the rice and barley to the bowl and mix well but gently.

Plating

Mound about ½ - ¾ cup of salad in the middle of a dinner plate. Use a ring mold (a soup can with both ends removed with a can opener works great) for a cleaner presentation.
Lay about 4 ounces of the flank steak around the salad.
Drizzle a little olive oil around the plate.
Garnish with the basil and parsley sprigs.

Enjoy!

Jamie Samford
Corporate Chef
Winn Meat Company