Guys, I’ve got a DELICIOUS dinner to share with you today! I recently created this dish for one of the weekly menus in No-Fail Meals since it is ready in just 35 minutes, super easy to make, and healthy.
Growing up, I loved rice pilaf and would order it whenever I got the chance at restaurants.
I didn’t really know exactly what it was back then. But, I knew if I ordered it, I would get some buttery, tasty, savory rice and maybe some veggies thrown in it. Done.
Enter: the brown rice pilaf.
I made this recipe with a mediterranean feel so you get the saltiness from the brined kalamata olives, the freshness of the acidic grape tomatoes, the chewiness of the browned cremini mushrooms and brown rice, followed by the pungent and crisp sliced green onions. Add to that a tender, seasoned slice of flank steak and it’s drop dead deliciousness.
It’s like a Mediterranean pilaf party in your mouth!
And, if that sounds awesome to you, I have 2 things to tell you: (1) you’re gonna love this meal, and (2) we should be friends. Because Mediterranean pilaf parties are fun.
To make the pilaf healthier, I turned it into a brown rice pilaf which uses unrefined brown rice that contains more fiber and nutrients than its white rice counterpart.
While I love the paring of the leaner flank steak, you could easily swap it for chicken or another protein to go with the tasty brown rice pilaf. Or, if you wanted to make a vegetarian option, you could replace the chicken stock with vegetable stock and then not serve with a meat. Easy peasy.
If you happen to be struggling to find reasonable, delicious, and healthy meals that you can get ready quickly after work, check out No-Fail Meals and let me do all the planning for you.
Brown Rice Pilaf with Flank Steak
- 1 1/2 cups uncooked brown rice
- 3 cups low sodium chicken broth
- 1 tsp kosher salt divided
- 1 1/2 lbs flank steak
- 1/2 tsp ground black pepper
- 15 medium cremini mushrooms sliced
- 3 green onions plus more for garnish, thinly sliced
- 3/4 cup grape tomatoes sliced in half lengthwise
- 10-15 kalamata olives pitted and sliced in half lengthwise
Combine the brown rice, chicken broth, and 1/2 tsp. kosher salt in a deep stock pot. Cover and cook on medium-high heat until the rice is tender, about 15-20 minutes.
Heat the olive oil over medium-high heat in a large fry pan.
Season both sides of the flank steak with the remaining 1/2 tsp. kosher salt and black pepper.
Add the steak to the hot oil and cook until well browned on both sides, flipping occasionally as needed, approximately 3-4 minutes per side. Remove from heat and set aside to rest.
In the same pan where you cooked the steak, add the mushrooms and cook for 3-4 minutes, until browned.
Add the sliced green onions and cook for 1 minute.
Add the tomatoes and kalamata olives and cook for 1 minute.
Add 2 cups of the (now) cooked brown rice to the mushroom-tomato mixture and stir to combine.
Cook until heated through and incorporated, about 2-3 minutes.
Slice the steak against the grain into slices and serve over the brown rice pilaf.
Garnish with additional sliced green onions, if desired.
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