Grilled Flat Iron Steaks with Pistachio-Mushroom Rice

Ingredients:

• 2 beef Flat Iron Steaks (about 8 ounces each)
• 1/3 cup salted shelled pistachios, toasted, divided
• 1 tablespoon chopped fresh thyme
• 2 teaspoons steak seasoning blend
• 4 medium portobello mushrooms, stems removed
• 1 tablespoon olive oil
• Salt and pepper
• 2 cups hot cooked brown rice
• 1 tablespoon chopped fresh thyme
• Prepared balsamic syrup
• Fresh thyme sprigs (optional)

Cooking:

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 the balsamic syrup. Serve with rice mixture and remaining balsamic syrup. Garnish with thyme sprigs, if desired.