Spicy Steak and Rice

Recipe Time

Prep: 5 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 506
Fat 18 g
Satfat 5 g
Protein 34 g
Carbohydrate 48 g
Fiber 3 g
Cholesterol 71 mg
Sodium 404 mg

Ingredients

1 cup long-grain rice
1 cup frozen peas, thawed (4 oz.)
1 cup frozen corn, thawed (4 oz.)
1 skirt steak (about 1 1/4 lb.)
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper
2 tablespoons olive oil

Preparation

Put rice in a medium saucepan and add 2 cups salted water. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer for 15 to 20 minutes. Fluff with a fork, stir in peas and corn; cover to keep warm.

Mix cumin, coriander, salt and pepper in a small bowl. Cut steak into 3 large pieces. Rub spice mixture all over steaks, using hands to work seasoning into flesh as deeply as possible.

Heat oil in a large skillet over medium-high heat. Add steak; cook until outside is browned and center is pink, 4 to 5 minutes per side. Remove to a cutting board and let rest about 5 minutes.

Slicing against grain, cut steak into 1/4-inch-thick slices. Serve with rice.

November 2006
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