Speedy Fiesta Steak and Rice
Total Recipe Time: 30 to 35 minutesMarinade Time: 6 hours to overnight
Makes 6 servings
Ingredients1 beef Skirt Steak (1-1/2 pounds), cut into 4 portions 1 can (14.5 ounces) diced tomatoes with mild green chiles, divided1 lime, juiced1 package (about 1 ounce) 30% less sodium taco seasoning mix1 package (about 6 ounces) rice pilaf mix1 tablespoon olive oil1/4 cup chopped fresh cilantro
- 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.
- 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.
- 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.
- Carve steak diagonally across grain into thin slices. Serve over rice mixture.
Nutrition information per serving: 478 calories; 19 g fat (8 g saturated fat; 9 g monounsaturated fat); 116 mg cholesterol; 983 mg sodium; 39 g carbohydrate; 1.5 g fiber; 35 g protein; 5.5 mg niacin; 0.6 mg vitamin B6; 5.5 mcg vitamin B12; 3.0 mg iron; 23.9 mcg selenium; 7.3 mg zinc; 117.8 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.
© Cattlemen's Beef Board and American National CattleWomen, Inc.