Speedy Fiesta Steak and Rice

• 35 min
• 6 SERVINGS
• 480 Cal
• 35 g Protein

Ingredients:

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

Cooking:

1. Combine 1/2 cup diced tomatoes and juice, lime juice and taco seasoning in small bowl. Place beef Skirt 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.