Mexican Flank Steak with Brown Rice

Mexican Flank Steak with Brown Rice
Photo by James Carrier


  • 1 red onion (8 oz.), peeled and slivered lengthwise
  • 1 tablespoon minced garlic
  • 2 cups brown rice
  • 1 pound beef flank steak, fat trimmed
  • ¼ cup chopped fresh cilantro
  • 1 pound red and yellow bell peppers (about 2), rinsed, stemmed, seeded, and thinly sliced lengthwise
  • ½ teaspoon cayenne
  • + 4 more ingredients
    • 3 dried New Mexico or California chilies (each about 5 by 2 in.), rinsed, stemmed, seeded, and cut into 1-inch pieces
    • 1 tablespoon vegetable oil
    • 6 tablespoons lime juice
    • About ½ teaspoon salt

1. Rinse beef and pat dry; cut across the grain into 1/8-inch-thick slices and place in a bowl. In a blender, cover dried chilies with 3/4 cup boiling water; let stand until chilies are soft, about 15 minutes. Add lime juice, garlic, cayenne, and 1/2 teaspoon salt and whirl until smooth. Pour ove...

View full recipe at My Recipes


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