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.
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
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.