Skirt Steak with Paprika Butter

Ingredients

1. 6 tablespoons unsalted butter
2. 6 garlic cloves, thinly sliced
3. 1 1/2 teaspoons smoked hot paprika
4. 2 tablespoons fresh lemon juice
5. Salt
6. 5 pounds skirt steaks
7. Vegetable oil, for rubbing
8. Freshly ground pepper

Directions

1. Light a grill or heat a grill pan. In a small saucepan, melt the butter. Add the garlic and cook over low heat, stirring, until golden, about 3 minutes. Add the paprika and cook until fragrant, about 30 seconds. Remove from the heat, stir in the lemon juice and season with salt; keep warm.
2. Rub the skirt steaks with oil and season with salt and pepper. Grill over high heat until nicely charred and medium-rare, about 3 minutes per side. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Spoon the Sunchoke-Kale Hash with Farro onto a large platter and top with the steak. Spoon the paprika butter over the steak and serve right away.

Directions

1. Light a grill or heat a grill pan. In a small saucepan, melt the butter. Add the garlic and cook over low heat, stirring, until golden, about 3 minutes. Add the paprika and cook until fragrant, about 30 seconds. Remove from the heat, stir in the lemon juice and season with salt; keep warm.
2. Rub the skirt steaks with oil and season with salt and pepper. Grill over high heat until nicely charred and medium-rare, about 3 minutes per side. Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Spoon the Sunchoke-Kale Hash with Farro onto a large platter and top with the steak. Spoon the paprika butter over the steak and serve right away.

Stir-Fried Red Rice with Sliced Sirloin Steak

Ingredients

1. 1/2 cup red rice (see Note)
2. 1 cup water
3. 3 tablespoons vegetable oil
4. 2 garlic cloves, minced
5. 6 ounces thinly sliced sirloin steak
6. Salt
7. 1 large sweet onion, thinly sliced
8. 1 1/2 tablespoons minced fresh ginger
9. 4 cups thinly sliced mixed dark leafy greens such as Swiss chard, beet greens and kale (6 ounces)
10. 1 cup fresh or thawed frozen peas
11. 3 tablespoons soy sauce
12. Freshly ground white pepper
13. 1/4 cup chopped cilantro
14. Lime wedges, for serving

Directions

1. In a small saucepan, cover the rice with the water and bring to a boil. Cover the saucepan and cook over low heat for about 25 minutes, until the rice is tender and the water is absorbed. Spread the rice out on a baking sheet and let cool.
2. In a skillet or wok, heat 1 tablespoon of the oil until shimmering. Add the garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the sirloin, season with salt and cook, turning once, until browned, 1 minute; transfer to a plate.
3. Heat the remaining 2 tablespoons of oil in the skillet. Add the onion and ginger and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Stir in the greens and stir-fry over high heat until wilted, about 1 minute. Stir in the rice and peas, then the soy sauce and steak and stir well. Season with salt and white pepper and transfer to a bowl. Garnish with the cilantro and serve with lime wedges.

Notes

There are many varieties of red rice; we prefer Thai red cargo, which can be found at Whole Foods