This meal is an AMAZING and pretty low maintenance dinner! While it does take a little bit of time and effort, the end result is so worth it. My entire family loves this meal SO much, because it has a little bit of heat, but it isn’t spicy, and it nods to traditional spanish flavors, but at the same time, it’s like comfort food. It’s safe to say I was I was eating this RIGHT NOW as I’m typing up this recipe. I mean… just look at that perfectly cooked steak!
The Rice
We eat a lot of rice: it’s gluten free, it’s SO easy to make (we have a rice cooker) and it goes with pretty much everything. So, in this recipe, I seasoned the rice with tomato paste, salt, pepper, cumin, paprika, garlic powder, and chili powder.
For the confetti, I used 3 ingredients: yellow onions, green bell pepper, and canned green mild chilis.
I really recommend using a rice cooker for this recipe. I did, and it turned out perfectly, however, I have never actually made this rice in a pot the traditional way. If you want to do so or don’t have a rice cooker, you can, I’m just honestly not sure if it will turn out the same way as it did for me.
The first thing I did was saute the peppers and onions. In a saucepan over medium heat, I added a tablespoon (about) of olive oil. One heated, I added the peppers, onions, green chili peppers, spices, and tomato paste.
It’s important to really stir the ingredients together to create an even looking mixture. All of the spices should be blended into the tomato paste, all of tomato paste should be evenly coating the confetti pieces, and all of the confetti should be evenly mixed together.
Cooking the Rice
Make white rice the way you would traditionally make it, ratio wise. However, about 25 minutes into it cooking, open the rice cooker/take the lid off of the pot and stir in the sauteed confetti vegetables and spices. The water should turn a pale and translucent red color. Finish cooking the rice the way you traditionally would.
The Steak
For this recipe, I really recommend using skirt steak for this recipe: it absorbs the marinade beautifully!
The Marinade
First of all, let me just say, this recipe is AMAZING. The marinade is made with fresh ingredients, and you can taste it! It’s essentially pureed yellow onion, jalapeno, brown sugar, spices, lime juice, orange juice, soy sauce, and olive oil.
First, I added the chunks of onion and jalapeno to a blender with the spices and brown sugar.
Then, after it’s blended, add the liquids: soy sauce, lime juice, lemon juice, lime zest, and olive oil. The marinade should look like this:
Pour the marinade into a plastic baggy with the steak and let sit in the fridge for up to 10 hours (mine sat for around 5-6). The longer the steak marinades for, the more flavorful it will be.
Cooking the Steak
To cook the steak, grill for 5-7 minutes on medium high heat for the first side, and 3-5 minutes on the second, depending on how well done you prefer your red meat. Personally, I prefer my steak medium (about 150 degrees).
Once the steak is done cooking, let it rest for a few minutes (about 10) before slicing it into serving sizes.
Plating!
I like to start with a bed of rice and. lime wedge:
Then, I fan out a few pieces of steak and serve!
Enjoy!! Happy cooking!! Hope you love this recipe!
Spanish Steak and Confetti Rice
Ingredients
For the Rice
- 3 cups rice
- Chicken broth (use instead of water when cooking the rice)
- 1/2 large yellow onion (chopped)
- 1 large green bell pepper (chopped)
- 1 small can mild green chilis
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 2 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- 1/2 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
The Steak
- 3 lbs skirt steak
- 1/2 large yellow onion, in large chunks
- 1 jalapeno, in large chunks
- 2 cloves garlic
- 2 tbsp brown sugar
- 1 tbsp paprika
- 2 tsp cumin
- 1 tsp black pepper
- 1 tsp salt
- juice of 1 lime
- juice of 1 orange
- 1/3 cup olive oil
- 1/4 cup soy sauce
Instructions
- First, prepare the marinade. In a large blender, add the jalapeno and onion chunks, brown sugar, garlic cloves, paprika, cumin, pepper, and salt. Blend until mostly pureed.
- Then, add the lime juice, orange juice, soy sauce, and olive oil and blend on high speed until completely emulsified. The mixture should be yellow in color, and thicker than water, but thinner than maple syrup. It will look like a salad dressing.
- Add the steak to a large gallon plastic baggie, and pour the marinade over it. Let sit for up to 10 hours. The longer it sits for, the more flavorful it will be.
- Begin making the rice how you traditionally would, however, replace water with chicken stock.
- To a large saucepan over medium heat with about 1 tbsp of olive oil, add the green bell pepper onion to make the rice, can of green chili peppers, tomato paste, oregano, paprika, cumin, garlic powder, chili powder, salt, and pepper. Stir with a wooden spoon until completely incorporated together.
- About 20 minutes into cooking the rice, either open your rice cooker or take the lid off of your pot, and stir in the sauteed confetti veggies and spices. The chicken stock should turn a pale but translucent red color.
- Now, grill the steak. On a grill set to medium high heat, cook the steak for 5-7 minutes on one side, and 3-5 on the other, depending on how well done you like your steak. I don't recommend this, but if you prefer your steak to be very well done you can cook for even longer.
- Remove the steak from the grill and let rest until the rice is finished cooking (it shouldn't be long)
- Slice up the skirt steak and plate bowls of rice with lime wedges. fan out a few pieces of steak on top of the rice and serve. Enjoy!