Grilled New York Steak With Brown Rice
4 8 oz. New York steaks
3 tablespoons olive oil
1 tablespoon chopped garlic
1/2 cup chopped cilantro
Salt and pepper to taste
For the rice salad:
2 cups California medium grain brown rice [cooked following instructions on package]
1/2 cup fresh peas
1/2 cup small diced carrots
1/2 cup corn kernels
1/2 cup chopped cucumber
1/2 cup chopped tomato
4 tablespoons red wine vinegar
8 tablespoons olive oil
Salt and pepper
Serves six
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Combine the steak along with 3 tablespoons olive oil, 1 tablespoon chopped garlic, one
half cup chopped cilantro and salt and pepper and mix, put in refrigerator for at least two
hours. Once the steaks are well-marinated grill on a very hot grill until they reach desired
doneness. While the steaks are grilling, add all of the ingredients for the rice salad into a
large mixing bowl and toss until well mixed. Adjust seasoning by adding salt and pepper
and let rest for at least ten minutes. Once both salad and steaks are done, serve steaks
with a nice serving of the rice salad. Enjoy.
