GRILLED FLAT IRON STEAKS WITH PISTACHIO-MUSHROOM RICE

Grilled Flat Iron Steaks with Pistachio-Mushroom Rice --
 
  • Total Recipe Time: 30 to 40 minutes
  • Makes 4 servings

INGREDIENTS

  1. 2 beef Flat Iron Steaks (about 8 ounces each)
  2. 1/3 cup salted shelled pistachios, toasted, divided
  3. 1 tablespoon chopped fresh thyme
  4. 2 teaspoons steak seasoning blend
  5. 4 medium portobello mushrooms, stems removed
  6. 1 tablespoon olive oil
  7. Salt and pepper
  8. 2 cups hot cooked brown rice
  9. 1 tablespoon chopped fresh thyme
  10. Balsamic syrup (recipe follows)
  11. Fresh thyme sprigs (optional)

INSTRUCTIONS FOR GRILLED FLAT IRON STEAKS WITH PISTACHIO-MUSHROOM RICE

  1. Place 2 tablespoons pistachios in food processor container. Cover; process until ground. Coarsely chop remaining pistachios. Set aside.
  2. Combine ground pistachios, 1 tablespoon thyme and steak seasoning; press evenly onto steaks. Brush mushrooms with oil.
  3. Place steaks in center of grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks and mushrooms, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness and until mushrooms are tender, turning occasionally.
  4. Carve steaks into slices. Season with salt and pepper, as desired; keep warm. Chop mushrooms. Combine mushrooms, rice, chopped pistachios and 1 tablespoon thyme in medium bowl; season with salt and pepper, as desired.
  5. Drizzle beef with some of Balsamic Syrup. Serve with rice mixture and remaining Balsamic Syrup. Garnish with thyme sprigs, if desired.
  • Test Kitchen Tips
  • Balsamic Syrup: Bring 1 cup balsamic vinegar to a boil in medium saucepan. Reduce heat and simmer, uncovered, 18 to 20 minutes or until syrupy and reduced to ¼ cup. Season with salt and pepper, as desired. May be made 1 day ahead; cover and refrigerate. Bring to room temperature before using.

    Prepared balsamic syrup may be substituted.



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