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Grilled Flank Steak with Cherry-Pecan Rice

Photo: Romulo Yanes; Styling: Claire Spollen


Serves 2 (serving size: about 3 ounces steak and about 1 cup rice mixture)


  • 1/2 cup fresh cherries, pitted and chopped
  • 2 teaspoons balsamic vinegar
  • 1/2 pound flank steak, trimmed
  • 3/8 teaspoon kosher salt, divided
  • 3/8 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • Cooking spray
  • 1 (8.5-ounce) package precooked brown rice (such as Uncle Ben's)
  • 1 teaspoon butter
  • 3 tablespoons chopped green onions (white and light green parts only)
  • 2 tablespoons thinly sliced carrot
  • 2 tablespoons chopped pecans, toasted

Nutrition Information

  • calories 395
  • fat 15.1 g
  • satfat 4.7 g
  • monofat 6.4 g
  • polyfat 2.3 g
  • protein 27 g
  • carbohydrate 37 g
  • fiber 4 g
  • cholesterol 70 mg
  • iron 3 mg
  • sodium 436 mg
  • calcium 43 mg

How to Make It

  1. Combine cherries and vinegar in a small bowl; let stand 5 minutes.

  2. Heat a grill pan over medium-high heat. Sprinkle steak evenly with 1/4 teaspoon salt, 1/4 teaspoon pepper, cumin, and paprika. Coat pan with cooking spray. Add steak to pan; grill 5 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.

  3. Heat rice according to package directions.

  4. Melt butter in a small saucepan over medium heat. Add green onions and carrot; sauté 3 minutes. Add cherry mixture, rice, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon pepper, and pecans to pan; stir to combine. Serve rice mixture with sliced steak.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit