Skirt Steak Fried Rice

This dish is really quick to put together. Make sure you have all of your ingredients prepped before you start, you won't have time to be chopping while you're cooking. Everyone really loved this dish! It's great the next day too as leftovers!

Ingredients:
1 lb skirt steak
4 cups cooked rice
1 bunch broccolini, trimed so only the florets remain
1 large carrot, peeled and sliced on a bias
1/2 onion, medium size dice
2 garlic cloves, minced
2 eggs
1 tbs. canola oil
Soy sauce


Directions:
1. Marinate skirt steak in a few tbs. of soy sauce in a plastic bag. Allow to marinate in the fridge for an hour or two.

2. Remove steak from fridge and allow it to come to room temp as you prep the rest of the ingredients.

3. Turn a grill to high and grill the skirt steak. You'll want to cook it about 3 minutes per side for medium rare. Remove to a plate and allow to rest for 10 minutes. Slice against the grain into 1/4 inch strips.

4. Preheat a wok or large pan over medium high heat. Whisk together eggs. Put 1/2 tsp. oil in the pan. Add the whisked eggs and scramble. Remove eggs and set aside.

5. Wipe out the pan and return to the heat. Add the rest of the oil and the onions. Cook for one minute until slightly softened. Add the garlic and cook another 30 seconds. Add the carrots and broccolini and stir. Season with a pinch of salt and pepper and allow to cook together, stirring every once and a while until the veggies are almost cooked through.

6. Add the rice to the pan and allow it to toast for 2 minutes while stirring occasionally. Add a few tbs. of soy sauce and a tbs. butter. Stir everything together.

7. Add the sliced steak to the pan and toss everything together. At this point your meal is done but you could add some garnish like chopped scallions or toasted sesame seeds.