Skirt Steak with Tomato, Corn, and Brown Rice Salad

Name: Skirt Steak with Tomato, Corn, and Brown Rice Salad
Yield: Serves 4
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)

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Appears in Cook's Country June/July 2021

Main Courses

Beef

Weeknight

A faster cooking method for brown rice helps this punchy steak supper come together in less than an hour.

SERVES4

TIME50 minutes

Skirt Steak with Tomato, Corn, and Brown Rice Salad

WHY THIS RECIPE WORKS

Cooking brown rice in boiling water (like you would pasta) is a faster method than steaming.

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