"Sunset is at Steak!"

All-day marinated skirt steak with sautéed mushrooms, roasted mini peppers on pesto infused wild rice!


For rice:

  • 1 cup wild rice (follow package directions)
  • 2 tbsp. pesto 
For steak marinade
  • 2 lbs. skirt steak
  • 2 cloves of garlic (thinly chopped)
  • 1/2 cup olive oil
  • 2 tbsp. worcestershire sauce
  • 2 tbsp. raspberry pecan salad dressing (or other dressing of your taste)
  • 1 tbsp. ketchup
  • Drizzle of red wine vinegar
  • Salt and pepper to taste
Add on later:
  • 2 cups portabella mushrooms (washed and chopped)
  • 8-10 mini peppers
  • 2-3 tbsp. additional olive oil

Cooking Directions:

  1. In a long, rectangular tupperware box, place the skirt steak in about 8 inch portions. In a medium bowl, mix marinade ingredients together and pour over the skirt steak. Close lid and carefully shake tupperware to soak all steaks. Leave in fridge for at least an hour, or for best flavor, do this in the morning for dinner preparation (6-8 hrs). Leave the tupperware out for half an hour or so before cooking if you can.
  2. Start cooking the rice in a pot, following the package directions. 
  3. Place the mini peppers on a greased grill tray, drizzling a bit of olive oil, salt and pepper over them. Put tray in pre-heated broiler. Cook on each side about 10-15 minutes, or until the skins blacken enough to soften the peppers. 
  4. While your rice and peppers are going, in a medium frying pan, drizzle in about a tbsp. of olive oil. While on medium heat, add the mushrooms and stir to coat them with oil for about 5 minutes. 
  5. Once your mushrooms have gotten a bit of color, turn your heat settings to high and add your all-day marinated skirt steaks 2-3 pieces at a time. Sear them on both sides for about 2-3 minutes or until nicely browned and place them in a deep dish and cover with a lid or tin foil to keep moisture and tenderness in! If you want add the mushrooms to the dish, but I like to keep it in a separate bowl.
  6. At this point, check on your rice! Once it’s cooked, take it off the heat and stir in the pesto.
  7. Check on your peppers! Are the skins slightly blackened on both sides? Yes? Remove the peppers with tongs and place on a plate. 
  8. Spoon rice in a deep dish plate, put a piece of skirt steak on top! Adorn the steak with a heaving spoonful of mushrooms and 2-3 mini peppers! Ta da! Reward yourself with a beer and chow down on your awesome creation!

Bento directions:

The key here is to allow yourself to be creative. Look at your ingredients and imagine what kind of shapes you can make out of them. For this particular bento I started with a bed of rice. I took a piece of skirt steak and folded it and put it on top to create 3D mountains.

I looked at my mushrooms and saw they were all different sizes so I lined them according to size along the rim of the steak. I tucked some peppers in between the steak folds for good measure, too. I added 1 red pepper and placed it upright on the far bottom left hand corner and added a piece of kale on top to make it into a tree. The sun on top is made out of a slice of american cheese.

I took a shot glass (probably…) and with a knife cut around it, to make the circle. Then I made long and thin triangles to make the sun’s rays. I added the little fork/pick characters in there too, to give them a fun place to play! You can find those at any Japanese food store or online (here are some search results on Amazon). This took me less than 5 minutes to put together. Yes, seriously. You can do it too!

Transform drab left overs into fun and colorful bento boxes!