LXVI: Satay With Apricot-BBQ Dipping Sauce and Green Rice

Taken from Ladies' Home Journal I think.

1/2 c apricot jam
1/2 c BBQ sauce
2 t finely grated lemon zest
1/2 t ground coriander
1.75 t kosher salt
1.25 c jasmine or basmati rice
3 T rice wine vinegar
3 T EVOO
1 shallot, minced
1.25 t chili powder
pinch freshly ground pepper
1.25 lb sirloin steak, thinly sliced
1 c loosely packed fresh basil leaves
1 c loosely packed fresh flat-leaf parsley leaves
2 t fresh thyme leaves
16 (8inch) bamboo skewers, soaked in water 30 minutes

Combine jam, barbecue sauce, zest and coriander in a small bowl, for dipping sauce. Set aside.
Bring 2/5 c water in a medium saucepan to a boil. Stir in 1/2 t salt and the rice; reduce heat to simmer. Cover and cook until water is absorbed, about 15 miuntes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork and let cool slightly.
Meanwhile, whisk together vinegar, 1 T oil, the shallot, chili powder, 3/4 t salt and the pepper in a large bowl; add steak and toss until coated well. Marinate at room temperature 20 minutes, stirring occasionally.
Meanwhile, combine basil, parsley, thyme, remaining 2 T oil and 1/2 t salt in the bowl of a food processor. Pulse until finely chopped. Toss with rice just before serving.
Preheat grill or grill pan to moderately high heat; lightly oil rack. Thread 1 to 2 slices of steak onto each drained skewer. Grill, turning once, until just cooked through about 4 minutes. Serve with dipping sauce and rice.