Spicy Steak and Rice

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Nutritional Information

Amount per serving
  • Calories: 506
  • Fat: 18g
  • Saturated fat: 5g
  • Protein: 34g
  • Carbohydrate: 48g
  • Fiber: 3g
  • Cholesterol: 71mg
  • Sodium: 404mg


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Slicing against grain, cut steak into 1/4-inch-thick slices. Serve with rice.
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