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Chef Bill Fuller's Recipe: Grilled Flank Steak & Wild Rice

Chef Bill Fuller stopped by PTL to show off another delicious recipe today!

Grilled Flank Steak, Wild Rice, Roasted Parsnip, Beet, and Herb Salad

Serves 4-6

  • 2 ea. Flank steaks, about 2#
  • 2-3 Tbs. Olive oil
  • Salt and pepper
  • Wild Rice (See below)
  • 2-3 ea. Parsnips, peeled, quartered and roasted, held warm
  • 1 # Small golden beets, roasted and peeled, quartered, held warm
  • 1 # Small turnips, roasted and peeled, quartered, held warm
  • 4-5 ea. Radishes, sliced thinly
  • ½ C. Picked parsley
  • ½ C. Picked basil
  • ½ C. Picked

Sherry Vinaigrette

  • Splash of Extra Virgin Olive Oil
  • Salt and Pepper
  • ½ C. Pomegranate kernels
  • ½ C. Toasted, salted sunflower seeds

1) Start Wild Rice.
2) Allow steaks to come to room temperature. Pre-heat grill.
3) Rub steaks with olive oil. Season well with salt and pepper. Grill steaks to medium. Flank can be tough rare and well done. Set aside to rest for five to ten minutes.
4) Place the warm parsnips, beets and turnips in a medium stainless steel bowl. Add radish and herbs. Dress with a little Sherry Vinaigrette. Season with salt and pepper.
5) Slice steak.
6) Arrange wild rice on plate. Fan steak over. Top with roasted vegetable herb salad.
7) Sprinkle ober sunflower seeds and pomegranates.

Wild Rice

  • 2 C. Wild rice
  • 6 C. Water or light stock
  • 1 Tbs. Chopped fresh thyme
  • ¼ C. Extra virgin olive oil
  • Salt and pepper

1) Place all ingredients except thyme and olive oil in a pot. Season water well with salt and pepper. Bring to a simmer and keep heat at barely a simmer. Cook for 45 minutes to 1 hour until rice is tender but not destroyed.
2) At end of cooking, re-season with salt and pepper. Allow 5 minutes for rice to absorb seasonings from cooking liquid.
3) Drain and stir in olive oil. Hold warm.

Sherry Vinaigrette

  • 1 tsp. Dijon mustard
  • 1-2 ea. Shallots, peeled and minced
  • ¼ C. Sherry Vinegar
  • ½ C. Extra Virgin Olive Oil
  • Salt and Pepper

1) Place mustard, shallots, and vinegar in a stainless steel bowl. Secure bowl with towel.
2) While whisking, slowly drizzle in oil.

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