Sambal is a spicy pepper paste from Indonesia that adds bright, citrusy heat to any dish. Sambal is the perfect addition to rich broiled skirt steaks. A mixture of sambal oelek, orange juice, ginger, garlic, soy sauce, and red wine vinegar punches up this meal, lending flavor to every bite.
Sambal Steak with Coconut Rice and Cucumber Salad
- 1 ½ lbs skirt steak
- 1 cup jasmine rice
- 1 tbsp sambal oelek
- 2 tbsp fresh orange juice
- 1 (1 inch) piece ginger, grated
- 1 garlic clove, peeled and smashed
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 2 persian cucumbers, chopped
- 2 tsp sesame oil
- ¼ cup toasted unsweetened coconut flakes
1) Place 1 cup jasmine rice in the Suvie rice pot (black handles) and place inside the Suvie Starch Cooker, ensuring pot is centered. Input settings and cook now.
Suvie Starch Cooker Settings
Rice, Medium Grain, 1 cup
2) Pat steak dry and season with 1 tsp kosher salt and ½ tsp ground black pepper. Divide steak between 2 greased Suvie roasting racks set within Suvie pans, cutting steaks to fit if needed. Drizzle each pan with 1 tsp vegetable oil. Place pans in Suvie, input settings and cook now, rotating pans halfway through cooking.
Suvie Cook Settings
Bottom Zone: Broil for 12 minutes
Top Zone: Broil for 12 minutes
3) In a medium bowl, whisk together 1 tbsp sambal oelek, 2 tbsp fresh orange juice, 1 piece grated ginger, 1 smashed garlic clove, 2 tbsp soy sauce, and 2 tbsp rice wine vinegar. Season to taste with salt and pepper.
4) Stir 4 chopped cucumbers, 2 tsp sesame oil, and 1 large pinch salt together in a bowl. Once the rice has cooked, fluff with fork and stir in ¼ cup toasted coconut.
5) Remove steak from Suvie and transfer to a cutting board to rest for 5 minutes. Slice against the grain. Divide cucumber salad, rice, and steak between plates, spooning reserved sambal dressing over steak before serving.
Nutritional Information per serving (4 servings per recipe): Calories 500, Total Fat 20g, Total Carbohydrates 43g, Total Sodium 370mg, Total Protein 37g.