Grilled Flat Iron Steaks with Pistachio-Mushroom Rice
  • 30 to 40 minutes
  • Makes 4 servings
  • Entrée

Grilled Flat Iron Steaks with Pistachio-Mushroom Rice

Looking for a fun and flavorful new dish? Pistachio and mushroom rice make for a perfect pairing with grilled and sliced Flat Iron Steaks.


  • 2 beef Flat Iron Steaks (about 8 ounces each)
  • 1/3 cup salted shelled pistachios, toasted, divided
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons steak seasoning blend
  • 4 medium portobello mushrooms, stems removed
  • 1 tablespoon olive oil
  • Salt and pepper
  • 2 cups hot cooked brown rice
  • 1 tablespoon chopped fresh thyme
  • Prepared balsamic syrup
  • Fresh thyme sprigs (optional)


  1. Place 2 tablespoons pistachios in food processor container. Cover; process until ground. Coarsely chop remaining pistachios. Set aside.

  2. Combine ground pistachios, 1 tablespoon thyme and steak seasoning; press evenly onto steaks. Brush mushrooms with oil.

  3. Place steaks in center of grid over medium, ash-covered coals; arrange mushrooms around steaks. Grill steaks and mushrooms, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness and until mushrooms are tender, turning occasionally.

  4. Carve steaks into slices. Season with salt and pepper, as desired; keep warm. Chop mushrooms. Combine mushrooms, rice, chopped pistachios and 1 tablespoon thyme in medium bowl; season with salt and pepper, as desired.

  5. Drizzle beef with some of the balsamic syrup. Serve with rice mixture and remaining balsamic syrup. Garnish with thyme sprigs, if desired.