Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 2
Cheryl Sternmam Rule
Recipe by Cooking Light July 2015

Gallery

Romulo Yanes; Styling: Claire Spollen

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine cherries and vinegar in a small bowl; let stand 5 minutes.

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  • 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.

Chef'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 www.choosemyplate.gov.

Nutrition Facts

395 calories; fat 15.1g; saturated fat 4.7g; mono fat 6.4g; poly fat 2.3g; protein 27g; carbohydrates 37g; fiber 4g; cholesterol 70mg; iron 3mg; sodium 436mg; calcium 43mg.
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