Skirt Steak with Tomato, Corn, and Brown Rice Salad
By Jessica RudolphPublished on April 19, 2021
Time
50 minutes
Yield
Serves 4
Ingredients
1 cup long-grain brown rice 1¼ teaspoons table salt, divided, plus salt for cooking rice1 (1-pound) skirt steak, trimmed and cut crosswise into 4 equal pieces½ teaspoon pepper 3 tablespoons extra-virgin olive oil, divided2 ears corn, kernels cut from cob, or 1½ cups thawed frozen corn¼ cup chopped fresh parsley 1 shallot, minced2 tablespoons lemon juice 8 ounces cherry tomatoes, halved3 ounces ricotta salata cheese, crumbled (¾ cup)
Before You Begin
Feta or goat cheese can be substituted for the ricotta salata, if desired.
Instructions
- Bring 2 quarts water to boil in large saucepan over medium-high heat. Add rice and 1 teaspoon salt. Cook, stirring occasionally, until rice is tender, about 25 minutes. Drain rice in fine-mesh strainer and rinse under cold water until chilled. Drain well and set aside.
- Meanwhile, pat steaks dry with paper towels and sprinkle with pepper and ¾ teaspoon salt. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 135 degrees (for medium), 2 to 4 minutes per side. Transfer steaks to carving board and tent with foil. Add corn to now-empty skillet and cook, stirring occasionally, until just beginning to brown, about 3 minutes; transfer to bowl.
- Whisk parsley, shallot, lemon juice, remaining 2 tablespoons oil, and remaining ½ teaspoon salt together in large bowl. Add tomatoes, rice, and corn and toss to combine. Sprinkle salad with ricotta salata. Slice steaks thin against grain and serve with salad.
Time
50 minutesYield
Serves 4Ingredients
1 cup long-grain brown rice
1¼ teaspoons table salt, divided, plus salt for cooking rice
1 (1-pound) skirt steak, trimmed and cut crosswise into 4 equal pieces
½ teaspoon pepper
3 tablespoons extra-virgin olive oil, divided
2 ears corn, kernels cut from cob, or 1½ cups thawed frozen corn
¼ cup chopped fresh parsley
1 shallot, minced
2 tablespoons lemon juice
8 ounces cherry tomatoes, halved
3 ounces ricotta salata cheese, crumbled (¾ cup)
Ingredients
1 cup long-grain brown rice
1¼ teaspoons table salt, divided, plus salt for cooking rice
1 (1-pound) skirt steak, trimmed and cut crosswise into 4 equal pieces
½ teaspoon pepper
3 tablespoons extra-virgin olive oil, divided
2 ears corn, kernels cut from cob, or 1½ cups thawed frozen corn
¼ cup chopped fresh parsley
1 shallot, minced
2 tablespoons lemon juice
8 ounces cherry tomatoes, halved
3 ounces ricotta salata cheese, crumbled (¾ cup)
Ingredients
1 cup long-grain brown rice
1¼ teaspoons table salt, divided, plus salt for cooking rice
1 (1-pound) skirt steak, trimmed and cut crosswise into 4 equal pieces
½ teaspoon pepper
3 tablespoons extra-virgin olive oil, divided
2 ears corn, kernels cut from cob, or 1½ cups thawed frozen corn
¼ cup chopped fresh parsley
1 shallot, minced
2 tablespoons lemon juice
8 ounces cherry tomatoes, halved
3 ounces ricotta salata cheese, crumbled (¾ cup)
Why This Recipe Works
Cooking brown rice in boiling water (like you would pasta) is a faster method than steaming.
Before You Begin
Feta or goat cheese can be substituted for the ricotta salata, if desired.
Instructions
- Bring 2 quarts water to boil in large saucepan over medium-high heat. Add rice and 1 teaspoon salt. Cook, stirring occasionally, until rice is tender, about 25 minutes. Drain rice in fine-mesh strainer and rinse under cold water until chilled. Drain well and set aside.
- Meanwhile, pat steaks dry with paper towels and sprinkle with pepper and ¾ teaspoon salt. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 135 degrees (for medium), 2 to 4 minutes per side. Transfer steaks to carving board and tent with foil. Add corn to now-empty skillet and cook, stirring occasionally, until just beginning to brown, about 3 minutes; transfer to bowl.
- Whisk parsley, shallot, lemon juice, remaining 2 tablespoons oil, and remaining ½ teaspoon salt together in large bowl. Add tomatoes, rice, and corn and toss to combine. Sprinkle salad with ricotta salata. Slice steaks thin against grain and serve with salad.
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