Uploaded July 2016 | Updated September 2026, 36 minutes ago

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Makes: 4
Ready In: Less than 1 hour

Ingredients

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

Directions

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

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