Cattle Corner: Speedy Fiesta Steak and Rice

The Chinese Travel Channel visited Byrd Cattle Company at their Los Molinos ranch on Sept. 17, 2009. Byrd Cattle Company will have their annual bull sale 3:30 p.m., Sept. 4,. at the ranch. Vic Woolery was showing the Chinese lady how to slice the beef when her photographers filmed her slicing beef.

 

Speedy Fiesta Steak and Rice is from the National Beef Cook-Off.

Makes 4 serving.

Marinate in refrigerator 6 to 24 hours.

Total preparation and cooking time: 30 minutes.

Ingredients

ν 1 beef skirt steak (about 1-1/2 pounds), cut into 4 pieces

ν 1 can (14.5 ounces) diced tomatoes with green chilies, divided

ν 1 lime, juiced

ν 1 package (1.25 ounces)taco seasoning mix

ν 1 package (6.09 ounces) rice pilaf mix

ν 1 tablespoon olive oil

ν 1/4 cup chopped cilantro

Preparation

1. Combine 1/2 cup diced tomatoes, lime juice, and taco seasoning mix in small bowl. Place beef steak and tomato marinade in food-safe plastic bag; turn steak to coat. Close bag securely; marinate in refrigerator 6 to 24 hours.

2. Prepare rice pilaf mix according to package directions, using water and 1 tablespoon olive oil. Drain liquid from remaining tomatoes; discard liquid. Add tomatoes and cilantro to cooked rice. Set aside; keep warm.

3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 7 to 12 minutes (over medium heat on preheated gas grill, covered, 8 to 12 minutes) for medium rare (145’F) to medium (160’F) doneness, turning occasionally. Carve steak diagonally across the grain into thin slices. Serve over rice mixture.

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