SERVES 4
TOTAL TIME: 40 minutes
Steak tips (sometimes labeled “flap meat”) are sold as whole steaks, cubes, and strips; look for either whole pieces or strips that are easy to cut into small pieces for this recipe. To make the beef easier to slice, freeze it for 15 minutes. We prefer the smoky heat of chipotle chili powder in this recipe, but traditional chili powder or ancho chili powder can be substituted. Serve with diced avocado, shredded Monterey Jack cheese, and lime wedges.
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1½ |
cups long-grain white rice, rinsed |
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2¼ |
cups water |
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Salt and pepper |
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2 |
tablespoons lime juice |
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12 |
ounces cherry tomatoes, quartered |
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5 |
scallions, sliced thin |
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¼ |
cup minced fresh cilantro |
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3 |
tablespoons olive oil |
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1 |
pound sirloin steak tips, cut into strips (if necessary) and sliced thin across grain on bias |
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2 |
teaspoons chipotle chili powder |
1. Bring rice, water, and 1 teaspoon salt to boil in medium saucepan. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Fluff rice with fork, then gently fold in 1 tablespoon lime juice; cover to keep warm.
2. Meanwhile, combine tomatoes, scallions, cilantro, 2 teaspoons oil, remaining 1 tablespoon lime juice, ½ teaspoon salt, and ¼ teaspoon pepper in bowl.
3. Toss steak in medium bowl with 1 teaspoon oil, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef, break up any clumps, and cook, without stirring, for 1 minute. Stir beef and continue to cook until browned, about 2 minutes; transfer to bowl and cover. Repeat with remaining 1 tablespoon oil and remaining beef; transfer to bowl.
4. Portion rice into 4 individual serving bowls, top with beef and tomato mixture, and serve.