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Spanish Steak and Confetti Rice

Print Recipe
Servings 6 servings

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!