Ingredients
Method
Preparation
- Pat your Trifecta Flat Iron Steak dry with a paper towel. Season generously with salt and pepper, and let it sit until it reaches room temperature.
- In a pot, bring 1 cup of Trifecta Brown Rice to a simmer. Use chicken or vegetable broth instead of water for extra flavor.
Cooking
- Heat a heavy skillet over medium-high heat, adding in 1 teaspoon of oil. When the oil shimmers, lay the steak in the pan. Cook for about 3-4 minutes on each side for that delicious medium-rare finish.
- Transfer the cooked steak to a cutting board and let it rest. This is crucial for juicy, tender meat!
- In the same skillet, add more oil if needed, and toss in the diced onion and bell pepper. Sauté until soft and slightly charred, around 5 minutes. If using, throw in the corn for added color and sweetness.
- Cut your rested steak thinly against the grain.
Assembly
- Start with a layer of fragrant rice, then pile on the sautéed veggies, and top with slices of steak. Add toppings like green leaf lettuce, sliced jalapeños, and a sprinkle of red pepper flakes.
Serving
- Enjoy immediately and relish the symphony of flavors!
Notes
Use a meat thermometer to aim for 130°F for medium-rare. You can swap proteins, such as chicken or shrimp, and add spices like cumin or smoked paprika for extra flavor. Leftovers can be stored in the fridge for up to 3 days in an airtight container, or frozen for up to a month.