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.
Note:
November 2006
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