Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Chipotle chile powder gives the steak a smoky-hot flavor. Serve with sour cream, shredded lettuce, and flour tortillas to make a weeknight wrap.
Ingredients[]
- 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon chipotle chile powder
- 1/4 teaspoon salt
- 1 (1-pound) sirloin steak, trimmed
- Cooking spray
- 1 (10-ounce) can diced tomatoes and green chiles, drained
- 4 lime wedges
Directions[]
- Preheat broiler.
- Prepare rice according to package directions, omitting salt.
- While rick cooks, combine cumin and next 4 ingredients; rub mixture over both sides of steak.
- Place steak on a broiler pan coated with cooking spray.
- Broil steak for 4 minutes on each side or until desired degree of doneness.
- Cut steak across the grain into thin slices.
- Combine rice and tomatoes,
- Serve with beef and lime wedges.
Yield: 4 servings (serving size: 3 ounces beef, 1/2 cup rice mixture and 1 lime wedge)