Brown Rice Pilaf with Flank Steak | A Sweet Pea Chef

Rinse the brown rice under cold water until the water runs clear.

In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.

Add the diced carrot and continue to sauté for another 2-3 minutes.

Stir in the brown rice, cumin, paprika, salt, and pepper. Cook for 1-2 minutes, stirring frequently.

Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for about 40-45 minutes or until the rice is tender and the liquid is absorbed.

While the rice is cooking, season the flank steak with salt and pepper. Heat the remaining olive oil in a grill pan over medium-high heat.

Grill the flank steak for about 4-5 minutes on each side for medium-rare, or until desired doneness.

Remove the steak from the pan and let it rest for 5 minutes before slicing it against the grain.

Once the rice is done, fluff it with a fork and stir in the peas and chopped parsley.

Serve the brown rice pilaf topped with slices of flank steak.

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