Monday, March 29, 2010

Mexican Flank Steak with Brown Rice

An absolute favorite of mine!! I found this recipe in a magazine a few years ago and have used it so much that the recipe has seen much better days! So I figured it was time to share it here for everyone and a place for me to store it :)

Mexican Flank Steak with Brown Rice

1 lb. beef flank steak, fat trimmed
3 dried New Mexico or California Chilies, rinsed,
stemmed, seeded and cut into 1 inch pieces
6 Tbsp lime juice
1 Tbsp minced garlic
1/2 tsp cayenne
about 1/2 tsp salt
2 cups brown rice
1 Tbsp vegetable oil
1 lb. red & yellow bell peppers (about 2), rinsed, stemmed,
seeded and thinly sliced lengthwise
1 red onion, peeled and slivered lengthwise
1/4 cup chopped fresh cilantro

1. 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. Add lime juice, garlic, cayenne and 1/2 teaspoon salt and whirl until smooth. Pour over beef, cover and chill for 30 minutes.

2. 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 rise is tender to bite, about 45 minutes.

3. 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 (re-serve marinade) and add to pan. Stir until meat is no longer pink, about 3 minutes. Transfer beef to a rimmed plate or 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.

4. Spoon rice into four wide, shallow bowls and top equally with beef, vegetables and sauce. Sprinkle with cilantro. Add more salt and lime juice to taste.

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