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Grilled Flat Iron Steaks with Pistachio-Mushroom Rice

Looking for a fun and flavorful new dish? Pistachio and mushroom rice make for a perfect pairing with grilled and sliced Flat Iron Steaks.

  • 40
    min
  • 4
    SERVINGS
  • 460
    Cal
  • 28 g
    Protein

Ingredients:

  • 2 beef Flat Iron Steaks (about 8 ounces each)
  • 1/3 cup salted shelled pistachios, toasted, divided
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons steak seasoning blend
  • 4 medium portobello mushrooms, stems removed
  • 1 tablespoon olive oil
  • Salt and pepper
  • 2 cups hot cooked brown rice
  • 1 tablespoon chopped fresh thyme
  • Prepared balsamic syrup
  • Fresh thyme sprigs (optional)

Cooking:

  1. Place 2 tablespoons pistachios in food processor container. Cover; process until ground. Coarsely chop remaining pistachios. Set aside.

  2. Combine ground pistachios, 1 tablespoon thyme and steak seasoning; press evenly onto steaks. Brush mushrooms with oil.

  3. Place steaks in center of grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks and mushrooms, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness and until mushrooms are tender, turning occasionally.

  4. Carve steaks into slices. Season with salt and pepper, as desired; keep warm. Chop mushrooms. Combine mushrooms, rice, chopped pistachios and 1 tablespoon thyme in medium bowl; season with salt and pepper, as desired.

  5. Drizzle beef with some of the balsamic syrup. Serve with rice mixture and remaining balsamic syrup. Garnish with thyme sprigs, if desired.

457 CALORIES

0 % *

6g SAT FAT

0 % DV **

28g PROTEIN

0 % DV

4.1 mg IRON

0 % DV

9.1 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 457 Calories; 180 Calories from fat; 20g Total Fat (6 g Saturated Fat; 10 g Monounsaturated Fat;) 71 mg Cholesterol; 135 mg Sodium; 38 g Total Carbohydrate; 4.3 g Dietary Fiber; 28 g Protein; 4.1 mg Iron; 7.9 mg NE Niacin; 0.7 mg Vitamin B6; 5.1 mcg Vitamin B12; 9.1 mg Zinc; 51 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

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