Mexican Green Rice and Carne Asada
1/2 cup snipped fresh cilantro
1/4 cup red wine vinegar
1/4 cup lime juice
1/4 cup vegetable oil
1 tablespoon kosher salt
1 tablespoon freshly grown black pepper
1 teaspoon sugar
1 1/2 pounds beef flank steak, trimmed of fat and cut into 6 inch long sections.
1. In a medium bowl combine cilantro, vinegar, lime juice, oil, salt, pepper, and sugar; whisk until salt and sugar are dissolved. Add flank steak pieces, turning to coat well. Cover and marinate in the refrigerator for 4 to 24 hours, turning meat occasionally.
2. Remove steak from marinade, discarding marinade. For a charcoal or gas grill, place steak on the rack of grill directly over medium heat. Grill covered, for 17 to 21 minutes for medium, turning once halfway through grilling.
3. Transfer steak to a cutting board and cover loosely with foil; let stand for 10 minutes. Cut steak against the grain into thin strips; cut strips into 2 inch pieces. Transfer steak pieces to a bowl and toss with any juices let on the cutting board.
Mexican Green Rice
1 tablespoon vegetable oil
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1/2 teaspoon kosher salt
1 cup reduced sodium chicken broth or vegetable broth
3/4 cup spicy salsa verde or purchased green salsa
1 cup long grain rice
1/2 cup finely snipped fresh cilantro
1. In a medium saucepan heat oil over medium-high heat. Add onion, garlic and salt; cook for 2 minutes or until onion is tender. Stir in broth and spicy salsa verde; bring to boiling. Stir in uncooked rice; reduce heat. Simmer, covered, for 20 to 30 minutes. or until tender.
2. Remove pan from heat. Remove lid, Cover pan with a clean kitchen towel; replace lid. Let pan stand for 5 minutes to let the towel absorb any excess moisture. Remove lid and towel. Add cilantro; fluff rice with fork.