Mexican Flank Steak with Brown Rice

Name: Mexican Flank Steak with Brown Rice
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 454 grams beef flank steak, fat trimmed; 473 milliliters brown rice; 1 teaspoons cayenne; 3 dried New Mexico or California chilies (each about 5 by 2 in.), rinsed, stemmed, seeded, and cut into 1-inch pieces; 59 milliliters chopped fresh cilantro; 1 Tbsp minced garlic; 6 Tbsps lime juice; 227 grams red onion , peeled and slivered lengthwise; 1 teaspoons About salt; 1 Tbsp vegetable oil; 454 grams red and yellow bell peppers (about 2), rinsed, stemmed, seeded, and thinly sliced lengthwise

The recipe Mexican Flank Steak with Brown Rice is ready in about 45 minutes and is definitely an amazing gluten free and dairy free option for lovers of Mexican food. For $4.12 per serving, you get a main course that serves 4. One serving contains 686 calories, 33g of protein, and 23g of fat. It will be a hit at your valentin day event. Head to the store and pick up california chilies, brown rice, cayenne, and a few other things to make it today. To use up the brown rice you could follow this main course with the Brown Rice Pudding as a dessert.

Instructions

Rinse beef and pat dry; cut across the grain into 1/8-inch-thick slices and place in a bowl. In a blender, cover dried chilies with 3/4 cup boiling water; let stand until chilies are soft, about 15 minutes.

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Dried Chili Pepper

Chili Pepper

Grains

Water

Beef

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Blender

Bowl

Add lime juice, garlic, cayenne, and 1/2 teaspoon salt and whirl until smooth.

Ingredients you will need

Lime Juice

Ground Cayenne Pepper

Garlic

Salt

Pour over beef, cover, and chill for 30 minutes.

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Beef

In a 3- to 4-quart pan over high heat, bring 4 cups water and the brown rice to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender to bite, about 45 minutes.

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Brown Rice

Water

Rice

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Frying Pan

Meanwhile, pour oil into a 10- to 12-inch frying pan over high heat. When the oil is hot, lift beef from marinade with a slotted spoon (reserve marinade) and add to pan. Stir until meat is no longer pink, about 3 minutes.

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Marinade

Beef

Meat

Cooking Oil

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Slotted Spoon

Frying Pan

Transfer beef to a rimmed plate or bowl.

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Beef

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Bowl

Add peppers and onion to pan; stir frequently until limp, 5 to 6 minutes. Return beef to pan along with reserved marinade; bring to a boil and cook, stirring once or twice, for 1 minute.

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Marinade

Peppers

Onion

Beef

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Frying Pan

Spoon rice into four wide, shallow bowls and top equally with beef, vegetables, and sauce.

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Vegetable

Sauce

Beef

Rice

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Bowl

Sprinkle with cilantro.

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Cilantro

Add more salt to taste.

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Salt

Equipment

Ingredients

Servings:

454grams

beef flank steak, fat trimmed 473milliliters

brown rice 1teaspoons

cayenne 3

dried New Mexico or California chilies (each about 5 by 2 in.), rinsed, stemmed, seeded, and cut into 1-inch pieces 59milliliters

chopped fresh cilantro 1Tbsp

minced garlic 6Tbsps

lime juice 227grams

red onion , peeled and slivered lengthwise 1teaspoons

About salt 1Tbsp

vegetable oil 454grams

red and yellow bell peppers (about 2), rinsed, stemmed, seeded, and thinly sliced lengthwise

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The GEN5 Merlot with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.