This is a print preview of "Mexican Flank Steak with Brown Rice" recipe.

Mexican Flank Steak with Brown Rice Recipe
by Gretchen Wasniewski

Mexican Flank Steak with Brown Rice

Delicious, healthy, budget entree.

Rating: 4/5
Avg. 4/5 1 vote
  Mexico Mexican
Cook time: Servings: 4

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

  1. 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.