10-15kalamata olivespitted and sliced in half lengthwise
Instructions
Combine the brown rice, chicken broth, and ½ 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 ½ 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.