Flank Steak Napoleon with Wild Rice

Tim Fligg, Gilberts, IL
2018 wild rice recipe contest finalist

    20 oz flank steak
    ¼ cup each, chopped: basil and mint
    1 cup each: frozen Green Giant® Steamers Niblets® Corn and frozen Green Giant® Steamers Sweet Peas
    2 tbsp each: lemon zest and lemon juice
    3 tbsp minced garlic, divided
    5 tbsp canola oil (with 1 drop truffle essence), divided
    sea salt and ground black pepper to taste
    ¾ cup chardonnay, reserving 2 tbsp
    1 cup Crystal Farms® Finely Shredded Asiago & Parmesan Cheese
    4 cups cooked wild rice
    2 cups frozen Green Giant® Veggie Spirals™ Carrot
    2 cups arugula
    3 tbsp balsamic glaze
    1 tbsp bottled raspberry vinaigrette

    Marinade (whisk together; put in large plastic bag):
    1 tbsp minced garlic
    ½ cup canola oil
    1 drop truffle essence
    sea salt and ground black pepper to taste

    Dressing (whisk together; set aside):
    ¼ cup canola oil
    1 drop truffle essence
    1 tbsp balsamic glaze
    1 tsp bottled raspberry vinaigrette
    1 tsp lemon juice
    sea salt and ground black pepper to taste

Place steak in marinade bag; coat, set aside. In large skillet, sauté basil, mint, corn, peas, lemon zest, lemon juice, and 2 tbsp garlic in 3 tbsp oil, 5 minutes; add salt and pepper. Add chardonnay (except reserve), cheese, and wild rice; mix thoroughly and set aside. In medium skillet, sauté carrots and remaining garlic in remaining oil, 5 minutes. Deglaze pan with 2 tbsp chardonnay; set aside. Grill steak; rest 3 minutes, thinly slice. Toss arugula with dressing; set aside. In small bowl, combine balsamic glaze and vinaigrette; set aside. Place a mini springform pan with bottom removed (or other 4-6" open-ended cylinder) on serving plate. In cylinder, pack 1/4 of wild rice mixture and layer with 1/4 of the carrots, steak, and arugula; carefully remove the cylinder. Drizzle plate with 1 tbsp glaze mixture. Repeat 4 times.

4 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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