This impressive, flavorful meal doesn't take as long as you think since the steak cooks while the rice does its thing. Toss together a side salad and serve with a fun flavored cocktail (think a light and spicy margarita) at your next dinner party. (No grill pan? Sear the steak instead.) For more tasty and simple recipes from Diana, check out the Greatist Cookbook!

9 Ingredients

  • 2 tablespoons coconut oil, divided
  • 1 cup quick-cooking brown rice
  • 1 cup coconut milk
  • 1 lime, juiced
  • Salt
  • 2-3 sprigs cilantro, chopped
  • 2 tablespoons unsweetened shredded coconut
  • 1 pound skirt steak
  • Salt and pepper

Nutrition Facts

    For 1 serving out of 4
  • Calories 588
  • Protein 28 g
  • Carbs 41 g
  • Fiber 3 g
  • Sugars 1 g
  • Sodium 85 mg
  • Fat 36 g
  • Saturated 24 g
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Directions

  1. To make rice, heat 1 tablespoon coconut oil in a medium-sized pot over high heat. Add rice, coconut milk, lime juice, and 1/2 teaspoon salt, and bring to a boil. Cover, reduce heat to medium, and cook for an additional 10-12 minutes.
  2. As rice cooks, heat a cast-iron grill pan over medium-high heat. Add 1 tablespoon coconut oil.
  3. Season steak with salt and pepper. Place in pan fat side down. Cook 5 minutes, flip, and cook for another 5 minutes. Remove from heat and let rest 5 minutes.
  4. When rice is done cooking, remove from stove with lid on. Let stand for 5 to 10 minutes. Fluff with a fork and add coconut and cilantro.
  5. Serve warm steak over coconut lime rice.
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