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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 cup long-grain rice |
1 cup frozen peas, thawed (4 oz.) |
1 cup frozen corn, thawed (4 oz.) |
1 skirt steak (about 1 1/4 lb.) |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
salt and pepper |
2 tablespoons olive oil |
Directions:
1. Put rice in a medium saucepan and add 2 cups salted water. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer for 15 to 20 minutes. Fluff with a fork, stir in peas and corn; cover to keep warm.
2. Mix cumin, coriander, salt and pepper in a small bowl. Cut steak into 3 large pieces. Rub spice mixture all over steaks, using hands to work seasoning into flesh as deeply as possible.
3. Heat oil in a large skillet over medium-high heat. Add steak; cook until outside is browned and center is pink, 4 to 5 minutes per side. Remove to a cutting board and let rest about 5 minutes.
4. Slicing against grain, cut steak into 1/4-inch-thick slices. Serve with rice.
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