Grilled Beef with Mexican Rice, Grilled Red Pepper and Onion
This Grilled Beef with Mexican Rice, Grilled Red Pepper and Onion is the ultimate hearty meal that’s bursting with bold flavors. Juicy, smoky beef paired with zesty Mexican rice and perfectly charred peppers and onions creates a dish that’s as beautiful as it is delicious. Trust me, this recipe is going to be your new go-to for family dinners or backyard gatherings!
Why You’ll Love Grilled Beef with Mexican Rice, Grilled Red Pepper and Onion
This recipe isn’t just about the ingredients it’s about creating moments. Whether you’re serving it up on a sunny weekend with friends or making it for a cozy weeknight dinner, it’s sure to impress. Here’s why it’s a favorite:
Versatile: Perfect for casual family meals or festive cookouts.
Budget-Friendly: Uses affordable ingredients that go a long way.
Quick and Easy: The grill does most of the work for you.
Customizable: Swap the rice or veggies to suit your taste.
Crowd-Pleasing: Bold, savory, and colorful this dish will be a hit with everyone.
Ingredients in Grilled Beef with Mexican Rice, Grilled Red Pepper and Onion
Here’s the magic of this recipe simple components come together for a complete meal:
Beef: Flank steak, skirt steak, or your favorite cut for grilling.
Mexican Rice: Fluffy, seasoned rice infused with tomato and spices.
Red Peppers: Grilled until sweet and slightly smoky.
Onions: Caramelize beautifully on the grill.
Olive Oil: Helps achieve that perfect char.
Garlic and Lime: For bright flavor in the marinade.
Chili Powder, Paprika, and Cumin: Adds depth and a touch of heat.
Salt and Pepper: Essential seasonings to enhance the flavors.
Fresh Cilantro: For a fresh finishing touch.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Preheat your grill to medium-high heat.
Combine Ingredients: Marinate the beef with olive oil, lime juice, garlic, chili powder, paprika, cumin, salt, and pepper for at least 30 minutes.
Prepare Your Cooking Vessel: While the beef marinates, prep the Mexican rice according to your recipe or package instructions.
Assemble the Dish: Place red pepper slices and onion wedges on the grill, brushing with olive oil and seasoning with salt and pepper. Grill until softened and slightly charred.
Cook to Perfection: Grill the beef for 4–6 minutes per side (depending on thickness) until your desired doneness is reached. Rest for 5 minutes before slicing.
Finishing Touches: Slice the beef against the grain and serve alongside the Mexican rice, grilled peppers, and onions.
Serve and Enjoy: Garnish with fresh cilantro and lime wedges for the perfect finishing touch.
Nutrition Facts
Servings: 4
Calories per serving: 480
Preparation Time
Prep Time: 15 minutes (plus 30 minutes marinating)
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
How to Serve Grilled Beef with Mexican Rice, Grilled Red Pepper and Onion
This dish is a complete meal on its own, but you can elevate it further:
Serve with warm tortillas for a fajita-style option.
Add avocado slices or guacamole for creaminess.
Pair with a fresh green salad or corn on the cob.
Top with queso fresco or shredded cheese for extra flavor.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Always let the beef rest before slicing for maximum juiciness.
Use a cast iron pan on the grill for smaller veggies to prevent them from falling through the grates.
For extra flavor, cook the rice in chicken or beef broth instead of water.
Add a pinch of smoked paprika to the rice for deeper flavor.
Double the marinade recipe to use as a finishing drizzle after cooking.
FAQ’s
1. Can I use a different cut of beef? Yes, ribeye, sirloin, or even tenderloin will work beautifully.
2. Can I cook this indoors? Absolutely, use a grill pan or cast iron skillet for the beef and veggies.
3. Can I make this dish ahead? You can prep the rice and veggies in advance and grill the beef right before serving.
4. Can I make it spicier? Add extra chili powder or a diced jalapeño to the marinade.
5. Can I use chicken instead of beef? Yes, chicken breasts or thighs work well with the same marinade.
6. How do I know when the beef is done? Use a meat thermometer—130°F for medium-rare, 140°F for medium.
7. Can I use a pre-made Mexican rice mix? Yes, it’s a great time-saver if you’re short on time.
8. Can I roast the vegetables instead? Definitely, just bake at 400°F (200°C) for 20–25 minutes.
9. Can I freeze leftovers? Yes, the beef and rice freeze well for up to 2 months.
10. How do I reheat this dish? Reheat in the oven at 350°F (175°C) or microwave in short intervals to avoid drying out.
Conclusion
Grilled Beef with Mexican Rice, Grilled Red Pepper and Onion is a vibrant, flavorful meal that’s perfect for any occasion. With juicy grilled beef, zesty rice, and sweet smoky vegetables, every bite is a delicious balance of flavors and textures. It’s a dish you’ll want to make again and again!
Print
Grilled Beef with Mexican Rice, Grilled Red Pepper and Onion
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-American
- Diet: Halal
Description
A complete and satisfying meal featuring a perfectly grilled steak, savory Mexican-style rice, and tender, charred red peppers and onions. The combination of smoky grilled flavors with the zesty, spiced rice and sweet vegetables creates a well-rounded and delicious dish.
Ingredients
- For the Grilled Beef:
- 2 lbs steak of your choice (e.g., rib-eye, New York strip, flank steak)
- 2 tbsp olive oil or vegetable oil
- Salt and freshly ground black pepper to taste
- For the Grilled Peppers and Onions:
- 1 large red bell pepper, cut into thick strips or planks
- 1 large red onion, cut into thick slices
- 1 tbsp olive oil
- Salt and pepper to taste
- For the Mexican Rice:
- 1 cup long-grain white rice
- 2 tbsp vegetable oil
- 1/2 medium onion, finely chopped
- 1 clove garlic, minced
- 1 cup chicken or vegetable broth
- 1/2 cup tomato sauce
- 1/2 tsp ground cumin
- 1/4 tsp chili powder (optional)
- Salt to taste
Instructions
- Prepare the Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, heat the vegetable oil over medium-high heat. Add the rinsed rice and toast, stirring frequently, until it turns a light golden brown. Add the chopped onion and minced garlic and sauté for about 1 minute until fragrant. Stir in the broth, tomato sauce, cumin, chili powder (if using), and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
- Prepare the Grill and Vegetables: Preheat your grill to medium-high heat. In a medium bowl, toss the red pepper strips and red onion slices with 1 tablespoon of olive oil, a pinch of salt, and pepper.
- Grill the Vegetables: Place the peppers and onions directly on the grill grates. Grill for 10-15 minutes, flipping occasionally, until they are tender and have developed some charred marks. Remove from the grill and set aside.
- Grill the Beef: While the vegetables are grilling or after they are done, pat the steaks dry with a paper towel. Brush both sides of each steak with olive oil and season generously with salt and pepper. Place the steaks on the hot grill. Grill to your desired doneness (approximately 4-5 minutes per side for a 1-inch thick steak for medium-rare).
- Rest and Serve: Remove the steaks from the grill and let them rest for at least 5-10 minutes to allow the juices to redistribute. Slice the steaks against the grain. Serve the sliced grilled beef alongside the Mexican rice and grilled peppers and onions.
Notes
- For a spicier flavor, add a pinch of cayenne pepper to the Mexican rice.
- A grill basket can be used for the peppers and onions to prevent smaller pieces from falling through the grates.
- The resting period for the steak is crucial for a juicy result; do not skip it.
- This meal pairs well with fresh cilantro, guacamole, or sour cream as optional toppings.
Nutrition
- Serving Size: 1 plate
- Calories: Approximately 600-800 calories (depending on steak cut and portion size)
- Sugar: Not specified
- Sodium: Varies significantly based on seasoning and broth used
- Fat: Varies significantly based on steak cut and oil used
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Varies significantly based on rice and vegetable portion size
- Fiber: Varies significantly based on vegetable portion size
- Protein: Varies significantly based on steak portion size
- Cholesterol: Varies significantly based on steak cut and portion size
Keywords: grilled beef, steak, Mexican rice, grilled vegetables, peppers, onions, main course
