Grilled Flank Steak with Cherry-Pecan Rice

By cserumga

400 calories per serving

Ingredients

• 1/2 cup fresh cherries, pitted and chopped
• 2 teaspoons balsamic vinegar
• 1/2 pound flank steak, trimmed
• 3/8 teaspoon kosher salt, divided
• 3/8 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon ground cumin
• 1/4 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

Preparation

Step 1

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

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.

3. Heat rice according to package directions.

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.