Steak and Brown Rice Salad

Prep Time

5 minutes

Cooking Time

5 minutes


4 Servings


3 Tbsp olive oil, divided
2 Tbsp freshly grated lemon zest
5 Tbsp chopped fresh oregano, divided
1 tsp kosher salt, divided
1 tsp black pepper, divided 
1 lb skirt steak
½ bag (10 oz) frozen brown rice
4 oz cherry tomatoes
¼ cup pitted olives
½ sm diced shallot (about 3 Tbsp)
2 Tbsp fresh lemon juice
2 Tbsp extra virgin olive oil
1 clove garlic, minced


1. HEAT 1 tablespoon olive oil in cast-iron skillet over medium-high heat. 

2. COMBINE lemon zest, oregano, and salt and pepper in small bowl.

3. RUB over skirt steak, cut into 4 pieces, to coat. 

4. ADD to hot skillet and cook to medium-rare, 4 to 8 minutes per side.

5. TO MAKE SALAD: PREPARE brown rice per package directions.

6. COMBINE with tomatoes, olives, shallot, lemon juice, 2 tablespoons olive oil, 2 tablespoons oregano, garlic, and ½ teaspoon each kosher salt and black pepper.

7. SLICE steak and serve with salad.


NUTRITION (per serving) 479 cal, 28 g pro, 33 g carb, 4 g fiber, 2 g sugars, 26.5 g fat, 6 g sat fat, 885 mg sodium