Serves 2 (serving size: about 3 ounces steak and about 1 cup rice mixture)
Photo: Romulo Yanes; Styling: Claire Spollen
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
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
How to Make It
Combine cherries and vinegar in a small bowl; let stand 5 minutes.
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.
Heat rice according to package directions.
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.
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Made the rice to proportions but used half wild rice/half white so prep time was a bit longer. Used thawed frozen sweet cherries & diced the carrot. Gorgeous presentation & great flavors. Had CL's endive & pear "boats" to start & served simply steamed asparagus.
The rice is one of the best recipes I have ever made from Cooking Light. We did have it with grilled flank steak but instead of the recommendations listed here just used a bit of oil and vinegar salad dressing and soy sauce as a marinade. Also wonderful. The rice was so good we are grilling chicken tonight and having it with the rice. If you like cherries you will love this recipe. Very simple. Used our favorite brown and wild rice mix (not instant so takes longer but worth it in our mind) and probably a bit more cherries, onion and carrot. Will be interesting to try frozen cherries when they aren't in season but right now the fresh ones are wonderful with this dish.