Flank Steak with Mexican Rice
made with Mesquite Grill 10-minute Marinade
Tip 6: Add Salt-Free Mrs. Dash Southwestern Chipotle Marinade to mashed
potatoes for a spicy, smoky flavor.
1 lb. (454g) beef flank steak, cut across the grain into long, thin
strips Partially freezing steak makes slicing easier.1 1/4 cup (300mL)
Mrs. Dash® Mesquite Grille 10-Minute Marinade, divided3 cups (720mL)
quick cooking brown rice 2 tsp (10mL) olive oil1 medium green pepper,
thinly sliced1 medium onion, thinly sliced
1. Marinate steak in 1 cup (240mL) of the Mrs. Dash Mesquite 10-Minute
Marinade for 10 minutes. Meanwhile, cook rice according to package
directions omitting fat and salt.2. Heat oil in a large nonstick
skillet over medium heat. Add bell pepper and onion; cook, stirring
occasionally, until vegetables are tender. Transfer vegetables to a
bowl; set aside. 3. Remove steak from marinade and discard the
marinade. Cook and stir steak in same skillet over medium heat 3 minutes
or until cooked through. Return vegetables to skillet; heat through.
Stir remaining 1/4 cup Mrs. Dash® Mesquite 10-Minute Marinade into
cooked rice. Serve steak mixture over rice.
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