Skirt Steak with Tomato, Corn, and Brown Rice Salad | America's Test Kitchen

Ingredients

• 1 cup long-grain brown rice
• 1¼ teaspoons table salt , divided, plus salt for cooking rice
• 1 (1-pound) skirt steak , trimmed and cut crosswise into 4 equal pieces
• ½ teaspoon pepper
• 3 tablespoons extra-virgin olive oil , divided
• 2 ears corn , kernels cut from cob, or 1½ cups thawed frozen corn
• ¼ cup chopped fresh parsley
• 1 shallot , minced
• 2 tablespoons lemon juice
• 8 ounces cherry tomatoes , halved
• 3 ounces ricotta salata cheese , crumbled (¾ cup)