Ingredients
- 1 beef skirt steak (1-1½ lbs) cut into 4 portions
- 1 can (14.5 oz) diced tomatoes with mild green chiles
- 1 lime, juiced
- 1 package (1 oz) reduced-sodium taco seasoning mix
- 1 package (6 oz) rice pilaf mix
- 1 tbsp olive oil
- ¼ cp chopped fresh cilantro
Instructions
- Combine ½ cup diced tomatoes and juice, lime juice, and taco seasoning in small bowl. Place beef skirt steak and tomato mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
- Prepare rice pilaf mix according to package directions, using water and 1 tbsp olive oil. Drain liquid from remaining diced tomatoes; discard liquid. Add tomatoes and cilantro to cooked rice. Keep warm and set aside.
- Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 7-12 minutes (over medium heat) for medium rare to medium doneness, turning occasionally.
- Carve steak diagonally across grain into thin slices. Serve over rice mixture.
Recipe Source: beefitswhatsfordinner.com