Mexican Wild Rice Salad with Steak

Here’s a salad that even a card-carrying carnivore will love. Perfect for serving family style. Even better as leftovers.

• 1 large marinating steak
• 1/4 cup fresh lime juice
• 1/4 cup avocado oil
• 1 orange, juiced
• 1 clove garlic, minced
• 1 tsp white sugar
• 2 tbsp balsamic vinegar
• 1 tbsp soya sauce
• 2 cups cooked wild rice (or cooked black rice)
• 6 Roma tomatoes, seeded and chopped
• 1 long English cucumber, seeded and chopped
• 1/2 cup cilantro leaves, chopped
• 3 scallions, chopped

Cilantro salad dressing (see Cilantro-Lime Dressing recipe)

Place the steak, lime juice, avocado oil, orange juice, minced garlic, sugar, balsamic vinegar and soya sauce in a sealable plastic bag, and place in the fridge to marinate for 1 to 2 hours. Remove the marinated steak from the bag, and let the meat rest on a plate on the counter for 15 minutes.

In a large mixing bowl, combine cooked rice with the chopped tomatoes, cucumbers, cilantro and scallions. Add the cilantro-lime salad dressing, and toss.

Place the rested steak in an oiled grill pan preheated to medium-high. Season the steak with salt and freshly cracked pepper, grill it for 2 minutes, flip it and grill for 2 more minutes on the other side (medium-rare). Remove the steak from the pan, and let it rest 5 minutes. Slice the meat across the grain, place it on a serving dish alongside the rice salad and serve.