Steak and Mango Coconut Rice Bowls
Coconut Rice topped with skirt steak, fresh mango, and veggies.
Ingredients
For The Coconut Rice:
- 1 cup Jasmine rice
- ½ tsp. kosher salt
- ½ cup coconut milk
- 1 cup water
- 2 tbsp. unsalted butter
For the Skirt Steak:
- 1 pound skirt steak
- 2 tbsp. vegetable oil
- ¼ tsp. seasoned salt
For the Lime and Cilantro Dressing:
- ¼ cup fresh lime juice
- ¼ cup extra virgin olive oil
- ½ tsp. fish sauce
- 1 tsp. sugar
- 1 tsp. garlic, minced
- ⅛ tsp. red pepper flakes
- 2 tbsp. cilantro, minced
To Assemble the Bowls:
- 1 mango, sliced
- ½ cup red onion, sliced
- ½ cup radishes, sliced
- 1 jalapeno, sliced
- 1 cup cucumbers, sliced
- ¼ cup mint leaves
Instructions
- Start by cooking the rice: In a three- quart saucepan bring the water, butter, and coconut milk to a boil. Add the rice and salt. Cover and simmer the rice for 16 minutes. Then, remove the rice from the heat and let it sit covered for ten minutes.
- Next, make the Lime and Cilantro Dressing: Just shake all the ingredients together in a small jar.
- Next, grill the steak: Heat a cast iron skillet, or gill pan, on high heat. Brush the steak with the oil and sprinkle with the seasoned salt. Cook on both sides to your desired doneness. We like our steaks fairly well done. So, I usually cook them for about ten minutes in the pan, and another ten minutes in a 350 degree oven. When the steaks are done let them rest for five minutes. Then, slice them thinly.
- Finally, assemble the bowls: Divide the rice between four bowls. Top with sliced steak. Add some of each vegetable and mango to the bowl and serve.
Nutrition
Calories: 450kcal
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