Speedy Fiesta Steak and Rice

Have a flavorful meal in just 30 minutes. Use Skirt Steak and Tex-Mex flavors for a weeknight fiesta.

  • 35
  • 6
  • 478
  • 35 g

Ingredients & Cooking


  • 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) 30% less sodium taco seasoning mix
  • 1 package (about 6 ounces) rice pilaf mix
  • 1 tablespoon olive oil
  • 1/4 cup chopped fresh cilantro


  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.

Nutrition Information

Butcher Counter

Speedy Fiesta Steak and RiceInside Skirt Steak Plate Primal

Opposite the Outside Skirt Steak, this cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.


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