Mexican Flank Steak with Brown Rice

Mexican Flank Steak with Brown RiceRecipe
James Carrier
Makes 4 servings


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1 pound beef flank steak, fat trimmed
3 dried New Mexico or California chilies (each about 5 by 2 in.), rinsed, stemmed, seeded, and cut into 1-inch pieces
6 tablespoons lime juice
1 tablespoon minced garlic
1/2 teaspoon cayenne
About 1/2 teaspoon salt
2 cups brown rice
1 tablespoon vegetable oil
1 pound red and yellow bell peppers (about 2), rinsed, stemmed, seeded, and thinly sliced lengthwise
1 red onion (8 oz.), 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 rice 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 (reserve 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 to taste.

Created date

March 2004

Nutritional Information

Calories 625
Caloriesfromfat 23 %
Protein 33 g
Fat 16 g
Satfat 4.8 g
Carbohydrate 89 g
Fiber 7.6 g
Sodium 393 mg
Cholesterol 57 mg