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
Scale
- 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