Steak and Brown Rice Salad
Prep Time
5 minutes
Cooking Time
5 minutes
Yields
4 Servings
Ingredients
3 Tbsp olive oil, divided
2 Tbsp freshly grated lemon zest
5 Tbsp chopped fresh oregano, divided
1 tsp kosher salt, divided
1 tsp black pepper, divided
1 lb skirt steak
½ bag (10 oz) frozen brown rice
4 oz cherry tomatoes
¼ cup pitted olives
½ sm diced shallot (about 3 Tbsp)
2 Tbsp fresh lemon juice
2 Tbsp extra virgin olive oil
1 clove garlic, minced
Directions
1. HEAT 1 tablespoon olive oil in cast-iron skillet over medium-high heat.
2. COMBINE lemon zest, oregano, and salt and pepper in small bowl.
3. RUB over skirt steak, cut into 4 pieces, to coat.
4. ADD to hot skillet and cook to medium-rare, 4 to 8 minutes per side.
5. TO MAKE SALAD: PREPARE brown rice per package directions.
6. COMBINE with tomatoes, olives, shallot, lemon juice, 2 tablespoons olive oil, 2 tablespoons oregano, garlic, and ½ teaspoon each kosher salt and black pepper.
7. SLICE steak and serve with salad.
Notes
NUTRITION (per serving) 479 cal, 28 g pro, 33 g carb, 4 g fiber, 2 g sugars, 26.5 g fat, 6 g sat fat, 885 mg sodium
Credit
Prevention, Khalil Hymore
http://www.prevention.com/food/healthy-recipes/quick-eat-clean-recipes/steak-and-brown-rice-salad