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Mexican Flank Steak with Brown Rice

James Carrier
Yield Makes 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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.