Carne Asada and Red Rice
- 1/3 cup fresh lime juice
- 2 garlic cloves, pressed
- 1 teaspoon salt, divided
- 1 1/2 pounds beef flank steak
- 2 teaspoons olive oil
- 5 ripe plum tomatoes, quartered
- 1 small onion, quartered
- 3 garlic cloves, peeled and halved
- 1 1/2 cups chicken broth
- 4 teaspoons olive oil
- 1 cup converted white rice
1. Combine lime juice, garlic, and 1/2 teaspoon salt in a glass baking dish. Add steak and turn to coat. Cover with plastic wrap and refrigerate 1 hour or overnight.Make rice::
2. Puree tomatoes, onion, and garlic in a food processor until smooth. In a small saucepan, bring the broth to a simmer. Cover and keep warm. In a medium saucepan, heat oil over medium heat. Add rice and stir until opaque and well coated, about 5 minutes. Add tomato mixture and cook, stirring occasionally until liquid is reduced and mixture starts to dry out, about 4 to 5 minutes. Stir in warm broth thoroughly, bring to a boil, then reduce heat to low, cover, and cook until rice has absorbed all the liquid, about 15 to 20 minutes.
3. Meanwhile, prepare steak. Pat steak dry with paper towels and sprinkle with remaining salt. Heat oil in a nonstick skillet over medium-high heat. Add steak and cook until an instant-read thermometer inserted in the steak registers 140 degree F for medium-rare, 4 to 5 minutes per side. Slice steak thinly and serve with rice. Makes 4 to 6 servings.
- Servings Per Recipe 4
- Fat, total(g)16,
- sat. fat(g)5,
- Percent Daily Values are based on a 2,000 calorie diet
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