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.
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 :)