Best 3 Mexican Flank Steak With Brown Rice Recipes

MEXICAN FLANK STEAK

Steps:

• Pound meat on both sides with a meat mallet then sprinkle with salt, garlic salt and pepper.
• Unwrap each of the tomales and place in a medium mixing bowl with sauce.
• Roll up each steak from one short side to the other side (like a jelly roll cake).
• Tie securely each steak closed with string or skewers.
• Place Flank steak in slow cooker.
• Dissolve bouillon in hot water.
• Combine broth with tomato sauce and hot pepper sauce.
• Pour over steaks.
• Cook on low heat for 8 to 10 hours.
• Lift out meat rolls and remove ties or skewers.
• Pour cooking liquid into saucepan and don't forget to skim off fat.
• Blend the cornstarch in cold water and add to cooking liquid.
• Cook and stir till thick.
• Serve meat with broth and shredded cheese sprinkled on top.

MEXICAN PEPPER STEAK WITH BROWN RICE

Steps:

• In a blender, cover chilies with 3/4 cup boiling water. Let stand until softened, about 15 minutes.
• Meanwhile, rinse beef and pat dry. Cut across the grain into 1/8 inch thick slices and place in a non-reactive bowl (such as glass).
• Add lime juice, garlic, cayenne, and 1/2 tsp salt to soaked chilies. Blend until smooth. Pour over beef strips, cover, and chill for 30 minutes.
• Meanwhile, in a 3-4 quart pan over high heat, bring 4 cups water and the rice to a boil. Cover, reduce heat, and simmer until liquid is absorbed and rice is tender to bite, about 45 minutes.
• After beef has marinated and while rice cooks, heat olive oil in a 10-12 inch skillet over high heat. Lift beef out of marinade with a slotted spoon, reserving marinade, and add to pan. Stir-fry until no longer pink, about 3 minutes. Transfer to a bowl.
• Add peppers and onions to pan. Stir-fry until limip, about 5-6 minutes. Return beef to pan along with reserved marinade. Bring to a boil; cook, stirring 1-2 times, for 1 minute.
• Spoon rice into four wide, shallow bowls. Top with equal portions of beef mixture and sauce. Sprinkle with cilantro, and season to taste with salt.

MEXICAN FLANK STEAK WITH BROWN RICE

Steps:

• Rinse beef and pat dry; cut across the grain into 1/8-inch-thick slices and place in bowl.
• In a blender, cover dried chiles with 3/4 cup boiling water; let stand until chiles are soft, about 15 minutes.
• Add lime juice, garlic, cayenne and 1/2 teaspoon salt and whirl until smooth.
• Pour over Beef, cover and chill for 30 minutes.
• In a 3-to 4-quart pan over high heat, bring 4 cups water and brown rice to a boil.
• Cover, reduce heat to low, and simmer until liquid is absorbed and rice is tender to bite, about 45 minutes.
• Meanwhile, pour oil into a 10-to-12-inch frying pan over high heat.
• When oil is hot, lift beef from marinade with slotted spoon (reserve marinade) and add to pan.
• Stir until meat is no longer pink, about 3 minutes.
• Transfer meat to plate or bowl, Add peppers and onions to pan; stir frequently until limp, 5 to 6 minutes.
• Return beef to pan along with marinade; bring to boil and cook, stirring once or twice for 1 minute.
• Spoon rice into bowls and top equally with beef, vegetables and sauce.
• Sprinkle with Cilantro.
• Add salt to taste.