Skirt Steak with Tomato, Corn, and Brown Rice Salad

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

Main Courses
Beef
Weeknight

By Jessica Rudolph ･ Appears in Cook's Country June/July 2021

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

SERVES 4

TIME 50 minutes

Skirt Steak with Tomato, Corn, and Brown Rice Salad

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