Mexican Flank Steak with Brown Rice Recipe
Ingredients
- Marinade:
- 1 package fajita seasoning, preferable McCormick's
- 1 cup water
- 1 cup orange juice
- 1/4 cup canola oil
- 6 cloves garlic, crushed
- cilantro stems and trimmings from 1 bunch cilantro
- Mexican Steak:
- 1 cup brown rice, cooked
- 1 lb. flank or skirt steak, sliced thin against the grain
- 1 poblano pepper
- 3 bell peppers, yellow, red, orange or green, or a mixture of colors, seeded and sliced thin
- 1 large red onion, sliced thin
- 1 T minced garlic
- 3 T marinade
Directions
- Marinate sliced steak for at least 1 hour and up to 8 hours in the refrigerator. Remove steak from marinade and pat dry with paper towels. In a hot skillet over high heat, saute the meat until nicely browned. Remove steak from skillet and tent with foil. Lower the skillet temperature to medium high and saute the vegetables, garlic and 3 T marinade. Scrape up all the browned bits of meat. Lower the temperature to low and lightly cover the vegetables until they are tender. Add meat and stir uuntil piping hot. Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 4 servings | |
| Calories 513 | |
| Calories from Fat 207 | 40% |
| Total Fat 23.3g | 29% |
| Saturated Fat 4.67g | 19% |
| Trans Fat 0.06g | |
| Cholesterol 40mg | 13% |
| Sodium 81mg | 3% |
| Potassium 660mg | 19% |
| Total Carbs 46.29g | 12% |
| Dietary Fiber 2.2g | 7% |
| Sugars 7.25g | 5% |
| Protein 28.75g | 46% |
