Community Recipe
from [dmradcliffe]
Flank Steak with Spanish Rice

Flank Steak with Spanish Rice

  • Yield: 4 servings


  • 1 can(s) Mexican style stewed tomatoes (14 1/2 oz)
  • 1 3/4 cup(s) Water
  • Several dash(es) Bottled hot pepper sauce
  • 1 1/4 cup(s) Long grain rice
  • 1-1 1/4 pound(s) Flank steak
  • 1 teaspoon(s) Chili powder
  • 1/2 teaspoon(s) Salt
  • 1/4 teaspoon(s) Ground cumin
  • 1/4 teaspoon(s) Ground black pepper
  • Snipped cilantro or parsley (optional)


In a 2 quart saucepan combine the stewed tomatoes, water and hot pepper sauce. Bring to boiling. Stir in uncooked rice. Return to boiling; reduce heat. Cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes.

Combine chili powder, salt, cumin and black pepper. Rub spice mixture into flank steak on both sides. Grill steak.

Thinly slice flank steak diagonally across the grain. Fluff rice with a fork. Serve steak slices over rice. If desired, sprinkle with cilantro or parsley.

409 calories, 9 g fat

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Flank Steak with Spanish Rice Recipe