PREPARATION TIME:
COOKING TIME:
Ingredients:
Serves 4
6 cups baby arugula
2 cups cooked red quinoa
1 cup Charred Red Onion Vinaigrette (recipe below)
4 portions Teriyaki Skirt Steak, grilled and sliced (recipe below)
½ cup Pickled Red Onions (recipe below)
4 Tbsp sesame seeds, black and white
4 lime wedges
Salt, to taste
Cracked black pepper, to taste
Directions:
1. In a bowl combine the arugula, cooked red quinoa and Charred Red Onion Vinaigrette.
2. Season with the salt and pepper, toss together, and place into bowls.
3. Place 1 portion of the grilled and sliced Teriyaki Skirt Steak on top.
4. Garnish with the Pickled Red Onions on the steak and around the greens-quinoa mixture.
5. Sprinkle the sesame seeds on top, and finish with more cracked black pepper.
Teriyaki Skirt Steak:
2 lbs skirt steak cleaned, cut in portions
2 cups teriyaki glaze
4 Tbsp black sesame seeds
4 Tbsp white sesame seeds
1. Combine all the ingredients in a zip-lock bag, and marinate 2 to 4 hours.
Charred Red Onion Vinaigrette:
4 cups Gills Red Onions, diced
1 cup olive oil, divided
2 Tbsp Dijon mustard
¼ cup soy sauce
¼ cup balsamic vinegar
Salt and pepper, to taste
Sugar, to taste.
1. Season the diced red onions with salt and pepper and 1 tablespoon of olive oil, and place under the oven broiler.
2. Cook the onions until dark, charred and almost a burnt color.
3. Remove the onions, and place them into a bowl with the Dijon mustard, soy sauce and vinegar.
4. Whisk to combine, and stream in the remaining olive oil while whisking until combined.
5. Adjust the seasoning with salt, pepper, sugar and soy sauce.
6. Reserve in the refrigerator for plating.
Pickled Red Onions:
4 cups Gills Red Onions, diced
2 Tbsp salt
¼ cup sugar
2 cups red wine vinegar
¼ cup red beet juice
1. Season the diced red onions with salt and sugar, and let sit for 20 minutes.
2. Pour in the vinegar and beet juice, and mix.
3. Let sit for 1 day before using
