|You can serve the steak atop the salad...|
|Or make the salad all by itself...either way, these dishes are terrific!|
If there is a first for everything, today’s Chewing the Fat qualifies. The first in this case was my discovery that one of my go-to heroes of the kitchen seriously let me down. I went to his well-thumbed cookbook. I found a chicken recipe that had a lot going for it –combining lemons and curry. It looked relatively easy, involved a quick yogurt marinade and a simple roast in the oven. It was awful. A dreadful color, it took ‘tangy’ to a place I couldn’t get away from fast enough. But lo and behold, what was under the chicken was fantastic! A wonderful rice salad with crunchy cashews, fresh mint, ripe mango and crisp haricots verts folded into fragrant basmati rice was a total winner. So for the first time ever, I decided to share the salad with you and forget all about the chicken. What to serve with the rice salad was a no-brainer. I’ve collected any number of steak recipes and it seemed to me that a recipe for Asian inflected Flank Steak would be a perfect accompaniment to my hero’s terrific rice salad.