Grilled Flat Iron Steaks With Pistachio-Mushroom Rice

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Beef Board Recipes


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2 beef shoulder top blade (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

balsamic syrup (recipe follows)

fresh thyme sprigs (optional)

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