SPEEDY FIESTA STEAK AND RICE

Speedy Fiesta Steak and Rice --
 
  • Total Recipe Time: 30 to 35 minutes
  • Makes 6 servings

INGREDIENTS

  1. 1 beef Skirt Steak (1-1/2 pounds), cut into 4 portions
  2. 1 can (14.5 ounces) diced tomatoes with mild green chiles, divided
  3. 1 lime, juiced
  4. 1 package (about 1 ounce) 30% less sodium taco seasoning mix
  5. 1 package (about 6 ounces) rice pilaf mix
  6. 1 tablespoon olive oil
  7. 1/4 cup chopped fresh cilantro

INSTRUCTIONS FOR SPEEDY FIESTA STEAK AND RICE

  1. Combine 1/2 cup diced tomatoes and juice, lime juice and taco seasoning in small bowl. Place beef steak and tomato mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Prepare rice pilaf mix according to package directions, using water and 1 tablespoon olive oil. Drain liquid from remaining diced tomatoes; discard liquid. Add tomatoes and cilantro to cooked rice. Keep warm and set aside.
  3. Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  4. Carve steak diagonally across grain into thin slices. Serve over rice mixture.
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