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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 2 |
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My husband asked me to make his steak ranchero style, so naturally I went to Zaar to look up a recipe and to my surprise there was none. Well, I've fixed that! Here is one adapted from Del Monte! Ingredients:
1 (14 1/2 ounce) can diced tomatoes, drained (or use 1 1/2 cups fresh if desired) |
1 garlic clove, crushed |
2 -3 tablespoons fresh lime juice |
1/2 teaspoon ground cumin (optional) |
1 cup cooked kidney bean (or beans of choice) |
1/3 cup sliced green onion |
1 teaspoon jalapeno pepper, chopped (optional) |
2 tablespoons chopped cilantro (optional) |
2 tablespoons chopped parsley (optional) |
1 lb beef steak |
2 cups hot cooked rice |
Directions:
1. Mix tomatoes, garlic, lime juice, cumin, beans, green onions, jalapeno and cilantro in bowl; set aside.
2. Season meat with salt and pepper, if desired. Cook over hot coals (or broil) 3 to 5 minutes per side or until done as desired.
3. Slice meat thin and top with tomato mixture.
4. Serve over rice and garnish with lime wedges and additional cilantro, if desired. Enjoy!
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