Flank Steak with Spanish Rice

Broil or grill this spicy steak to serve with homemade Spanish rice.

3 users rated this recipe an average rating of 5.0
  • Makes: 4 servings
  • Start to Finish: 30 mins
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Flank Steak with Spanish Rice
14 1/2 ounce can Mexican-style stewed tomatoes
1 3/4
cups water
Several dashes bottled hot pepper sauce
1 1/4
teaspoon chili powder
teaspoon salt
teaspoon ground cumin
teaspoon pepper
Dash ground cinnamon
pounds beef flank steak
Snipped fresh cilantro or parsley (optional)
  1. In a 2-quart saucepan combine the stewed tomatoes, water, and hot pepper sauce. Bring to boiling. Stir in rice; return to boiling then reduce heat. Cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes.
  2. Meanwhile, combine chili powder, salt, cumin, pepper, and cinnamon. Rub spice mixture into flank steak on all sides. Place steak on unheated rack of broiler pan. Broil steak 3 inches from the heat for 6 minutes. Turn and broil to desired doneness (allowing about 7 to 8 minutes more for medium-rare). Or, grill steak directly over medium coals for 18 to 22 minutes total for medium doneness, turning once.
  3. To serve, thinly slice flank steak diagonally across the grain. Fluff rice with a fork. Serve steak slices over rice; sprinkle with cilantro or parsley, if desired. Makes 4 to 6 servings.
Nutrition Facts (Flank Steak with Spanish Rice)
    Per serving:
  • 409 kcal cal.,
  • 9 g fat
  • (4 g sat. fat,
  • 53 mg chol.,
  • 698 mg sodium,
  • 54 g carb.,
  • 1 g fiber,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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