Description
A delicious marinated sirloin steak served with flavorful cilantro lime rice.
Ingredients
Scale
- 2 pounds top sirloin steak
- 4 ounces chilis in adobo sauce (about half of a 7 oz can)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 red onion (chopped)
- 4 cloves garlic
- Juice of two limes
- 2 tablespoons neutral oil (like canola or avocado)
- 1 cup basmati rice
- 1 teaspoon olive oil
- 1/2 teaspoon minced garlic
- 2 cups chicken broth
- 1 tablespoon butter
- 1/4 cup lime juice
- 2/3 cup fresh cilantro (about 1 full bunch)
- 12 ounces corn (fresh or frozen)
- 1/2 bunch cilantro (chopped)
- 1/3 red onion (finely diced)
- 2 jalapeno peppers (seeded and diced)
- Juice of 2 limes
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon pepper (plus more to taste)
- to taste black beans
- to taste Monterey Jack cheese
- to taste guacamole
- to taste lime wedges
Instructions
- Add everything except the steak to a blender and blend until it reaches a saucy consistency.
- Add steak and marinade to a bag or lidded container and shake around until the steak is coated. Refrigerate for at least 30 minutes or up to 12 hours.
- Heat oil in a cast iron skillet to medium-high heat. Depending on the size of your skillet you may have to cook in batches. Add the steak and cook until the internal temperature reaches 135℉-140℉, flipping once. Move the steak to a cutting board and cover with foil. Rest for ten minutes.
- Chop steak into bite size pieces.
- Rinse rice and place in a medium pot or saucepan.
- Add olive oil and garlic and sauté over medium heat for two minutes.
- Slowly add chicken broth and bring to boil. Reduce heat to medium low and simmer uncovered until water level drops below the surge of the rice. (about 4 minutes)
- Reduce heat to lowest setting and cover pan with lid. Do not stir. Cook for 11 minutes. Remove from heat and let sit with lid on for 5 minutes.
- Remove lid. Add butter, lime juice and cilantro and let sit for about 2 more minutes.
- Fluff together with fork or rice paddle.
- If the corn is frozen, thaw it by placing in a colander and running it under cool water. Place in a large bowl.
- Add cilantro, red onion, jalapeño, lime juice, salt, and pepper. Stir to combine.
- Add rice, black beans, and steak to a bowl.
- Top with cheese, salsa, guacamole, and fresh lime wedges.
Notes
- Allow the steak to marinate for the full time for better flavor.
- If desired, add more lime juice for extra tanginess.
- Adjust seasoning according to taste, especially the salt and pepper.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg