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| | | |  | | | Cook’s Tip: To prepare on gas grill, preheat grill according to manufacturer’s directions for medium heat. Place steaks and mushrooms on grid as directed above. Grill, covered, 12 to 16 minutes for medium rare to medium doneness and until mushrooms are tender, turning occasionally.
Cook’s Tip: Prepared balsamic syrup may be substituted.
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. | |  |
| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber. | |  |
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Grilled Flat Iron Steaks with Pistachio-Mushroom Rice
30 to 40 minutes
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Ingredients: |
| 2 |
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beef shoulder top blade steaks (flat iron) (about 8 ounces each) |
| 1/3 |
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cup salted shelled pistachios, toasted, divided |
| 1 |
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tablespoon chopped fresh thyme |
| 2 |
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teaspoons steak seasoning blend |
| 4 |
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medium portobello mushrooms, stems removed |
| 1 |
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tablespoon olive oil |
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Salt and pepper |
| 2 |
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cups hot cooked brown rice |
| 1 |
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tablespoon chopped fresh thyme |
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Balsamic Syrup (recipe follows) |
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Fresh thyme sprigs (optional) |
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Instructions: |
| 1. |
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Place 2 tablespoons pistachios in food processor container. Cover; process until ground. Coarsely chop remaining pistachios. Set aside. |
| 2. |
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Combine ground pistachios, 1 tablespoon thyme and steak seasoning; press evenly onto steaks. Brush mushrooms with oil. |
| 3. |
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Place steaks in center of grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks and mushrooms, covered, 10 to 14 minutes for medium rare to medium doneness and until mushrooms are tender, turning occasionally. |
| 4. |
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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. |
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Drizzle beef with some of Balsamic Syrup. Serve with rice mixture and remaining Balsamic Syrup. Garnish with thyme sprigs, if desired. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 457 calories; 20 g fat (6 g saturated fat; 10 g monounsaturated fat); 71 mg cholesterol; 135 mg sodium; 38 g carbohydrate; 4.3 g fiber; 28 g protein; 7.9 mg niacin; 0.7 mg vitamin B6; 5.1 mcg vitamin B12; 4.1 mg iron; 51.0 mcg selenium; 9.1 mg zinc. |
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