- 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
- calories 506
- fat 18 g
- satfat 5 g
- protein 34 g
- carbohydrate 48 g
- fiber 3 g
- cholesterol 71 mg
- sodium 404 mg
How to Make It
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.
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.
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.
Slicing against grain, cut steak into 1/4-inch-thick slices. Serve with rice.