A steak dinner doesn’t need to be saved for a special occasion. This spicy flank steak goes from fridge to table in about 30 minutes – making it totally doable any night the mood strikes. Pair it with a red wine that will stand up to the rich red meat. Sounds like a nice break from chicken and veggies, right?
Chili-rubbed flank steak and Spanish rice
Makes 4 servings
2 tablespoons vegetable oil
1 small green pepper
1 small onion
1 1/2 cups long-grain rice
1 can (14 1/2 ounces) chicken broth
1 can (14 1/2 ounces) Mexican-style diced tomatoes
3/4 teaspoon salt
1 1/2 to 2 teaspoons chili powder
Salt and pepper to taste
Heat vegetable oil in a medium saucepan over medium heat. Dice green pepper and onion; add to pan, and cook 2 minutes.
Add rice; cook, stirring often, about 4 minutes. Stir in chicken broth, tomatoes and salt. Heat to a boil.
Reduce heat; cover, and cook over low heat until water is absorbed, about 15 minutes. Let stand, covered, 5 minutes.
Meanwhile, heat the broiler to high. Rub chili powder into flank steak on both sides. Season with salt and pepper. Place steak on a broiler pan or baking sheet with a rack. Broil 3-4 inches from heat source, about 5 minutes. Turn steaks; broil, 4 minutes, or until cooked to desired doneness.
Let the flank steak cool about 3 minutes before thinly slicing against the grain. Serve slices over rice.
Recipe by Raeanne S. Sarazen