Carne Asada and Red Rice
Marinate the steak for at least an hour. Letting it sit up to 24 hours will make it even juicier and more robust when cooked.
Prep time: 10 minutes plus chilling
Cooking time: about 30 minutes
Steak:
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
Rice:
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
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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.
2. Make rice: 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, 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°F for medium-rare, 4 to 5 minutes per side. Slice steak thinly and serve with rice. Makes 4 to 6 servings.
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