Skirt Steak with Tomato, Corn, and Brown Rice Salad
A faster cooking method for brown rice helps this punchy steak supper come together in less than an hour.
Keywords
- Main Courses
- Beef
- Weeknight
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Saucepan
- Stove
- Fine-mesh strainer
- Paper towel
- Measuring cup
- Measuring spoon
- Nonstick skillet
- Carving board
- Chef's knife
- Aluminum foil
- Mixing bowl
- Whisk
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)
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