Flank Steak with Spanish rice
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- Number of Servings: 4
Ingredients
Directions
1 can 14.5 oz can Mexican-style stewed tomatoes1 3/4 cups waterSeveral dashes bottled hot pepper sauce1 1/4 coups long grain rice1 to 1 1/4 pounds beef flank steak1 teaspoon chili powder1/2 teaspoon salt1/4 teaspoon ground cumin1/4 teaspoon ground black pepperDash ground cinnamonSnipped fresh cilantro or parsley (optional)
1. In a 2-quart saucepan combine the stewed tomatoes, water, and hot pepper sauce. Bring to boiling. Stir in uncooked rice. Return to boiling; reduce heat. Cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes.
2. Meanwhile, trim any separable fat from steak. Combine chili powder, salt, cumin, black pepper, and cinnamon. Rub spice mixture into flank steak on both sides. Place steak on unheated rack of broiler pan. Broil steak 3 inches from the heat for 6 minutes. Turn and broil until desired doneness. (Allow 7 to 8 minutes more for medium-rare.)
3. To serve, thinkly slice flank steak diagonally across the grain. Fluff rice with a fork. Serve steak slices over rice. If desired, sprinkle with cilantro or parsley.
Makes 4 servings.
Serving Size: Makes 4
Number of Servings: 4
Recipe submitted by SparkPeople user ENADAL.
2. Meanwhile, trim any separable fat from steak. Combine chili powder, salt, cumin, black pepper, and cinnamon. Rub spice mixture into flank steak on both sides. Place steak on unheated rack of broiler pan. Broil steak 3 inches from the heat for 6 minutes. Turn and broil until desired doneness. (Allow 7 to 8 minutes more for medium-rare.)
3. To serve, thinkly slice flank steak diagonally across the grain. Fluff rice with a fork. Serve steak slices over rice. If desired, sprinkle with cilantro or parsley.
Makes 4 servings.
Serving Size: Makes 4
Number of Servings: 4
Recipe submitted by SparkPeople user ENADAL.
Nutritional Info Amount Per Serving
- Calories: 313.2
- Total Fat: 10.7 g
- Cholesterol: 70.9 mg
- Sodium: 662.4 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 1.2 g
- Protein: 31.1 g
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