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Flank Steak with Spanish Rice

Makes: 4 to 6 servings
Start to Finish 30 mins
Flank Steak with Spanish Rice
Ingredients
  • 1 14 1/2 ounce can  Mexican-style stewed tomatoes
  • 1 3/4  cups  water
  •  Several dashes  bottled hot pepper sauce
  • 1 1/4  cups  long grain rice
  • 1  teaspoon  chili powder
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  ground cumin
  • 1/4  teaspoon  pepper
  •  Dash  ground cinnamon
  • 1 - 1 1/4  pounds  beef flank steak
  •  Snipped fresh cilantro or parsley (optional)
Directions

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 409,
  • Fat, total (g) 9,
  • chol. (mg) 53,
  • sat. fat (g) 4,
  • carb. (g) 54,
  • fiber (g) 1,
  • pro. (g) 27,
  • vit. A (RE) 93,
  • vit. C (mg) 16,
  • sodium (mg) 698,
  • calcium (mg) 30,
  • iron (mg) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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