Grilled Flank Steak with Cherry-Pecan Rice

Name: Grilled Flank Steak with Cherry-Pecan Rice
Yield: Serves 2 (serving size: about 3 ounces steak and about 1 cup rice mixture)
Ingredients: ½ cup fresh cherries, pitted and chopped; 2 teaspoons balsamic vinegar; ½ pound flank steak, trimmed; .38 teaspoon kosher salt, divided; .38 teaspoon freshly ground black pepper, divided; ¼ teaspoon ground cumin; ¼ teaspoon paprika; Cooking spray; 1 (8.5-ounce) package precooked brown rice (such as Uncle Ben's); 1 teaspoon butter; 3 tablespoons chopped green onions (white and light green parts only); 2 tablespoons thinly sliced carrot; 2 tablespoons chopped pecans, toasted

4 Ratings
4 Reviews

By Cheryl Sternmam Rule

Recipe by Cooking Light July 2015

Gallery

Credit: Romulo Yanes; Styling: Claire Spollen

Recipe Summary

Yield:

Serves 2 (serving size: about 3 ounces steak and about 1 cup rice mixture)

Nutrition Info

Directions

Step 1
Combine cherries and vinegar in a small bowl; let stand 5 minutes.

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Step 2
Heat a grill pan over medium-high heat. Sprinkle steak evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, cumin, and paprika. Coat pan with cooking spray. Add steak to pan; grill 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
Step 3
Heat rice according to package directions.
Step 4
Melt butter in a small saucepan over medium heat. Add green onions and carrot; sauté 3 minutes. Add cherry mixture, rice, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, and pecans to pan; stir to combine. Serve rice mixture with sliced steak.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

395 calories; fat 15.1g; saturated fat 4.7g; mono fat 6.4g; poly fat 2.3g; protein 27g; carbohydrates 37g; fiber 4g; cholesterol 70mg; iron 3mg; sodium 436mg; calcium 43mg.

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daneanp

09/09/2017

I doubled the recipe for the family. I was sad not to find any fresh cherries at the markIet (checked 2 places) so I used frozen which I thawed prior to using. I made my own brown rice then finished the recipe as directed. The rice was good but seemed a bit dry. We grilled the steak which was good but nothing outstanding. CL has many recipes similar to this. I've got better ones in my saved file so this one isn't quite making the grade.

carolfitz

10/17/2015

Made the rice to proportions but used half wild rice/half white so prep time was a bit longer. Used thawed frozen sweet cherries & diced the carrot. Gorgeous presentation & great flavors. Had CL's endive & pear "boats" to start & served simply steamed asparagus.

sonoma1

06/12/2015

The rice is one of the best recipes I have ever made from Cooking Light. We did have it with grilled flank steak but instead of the recommendations listed here just used a bit of oil and vinegar salad dressing and soy sauce as a marinade. Also wonderful. The rice was so good we are grilling chicken tonight and having it with the rice. If you like cherries you will love this recipe. Very simple. Used our favorite brown and wild rice mix (not instant so takes longer but worth it in our mind) and probably a bit more cherries, onion and carrot. Will be interesting to try frozen cherries when they aren't in season but right now the fresh ones are wonderful with this dish.

SillyMe

06/04/2015

I loved the rice. The flank steak was good.

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