Spicy Steak and Rice

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

Preparation

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.