Sunday, March 28, 2010

Central American Grilled Sirloin with rice and black bean pilaf

Yet another recipe from My healthy Latin cooking book. This is the least changed of the recipes I've made. I just upped the ingredients proportionally except the onions. He had 1 full onion per steak. We didn't even use 1 of the 2 I grilled with 5 steaks. However, the onions were absolutely delicious grilled and DH said to keep them so he could use them in quesadillas. The rice and black bean pilaf is also from that recipe book, but I changed that up more. He used dry black beans which I really wanted to do, but unfortunately the week's been crazy and I didn't plan ahead with enough time to use dry black beans so I used canned.

  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon oregano
  • 1/2 teaspoon cumin
  • 6 sirloin steak (4 ounces each and 1/2 inch thick), trimmed of all visible fat
  • 2 sweet onions, sliced into 1/2" slices
Preheat grill
In a small bowl, mix together salt, pepper, garlic powder, oregano, and cumin. Rub over steaks and let stand for 5 minutes.
Coat onions with nonstick spray. Grill steaks in the center of the grill with onions to the side for 3-5 minutes per side for medium rare or until a meat thermometer reaches 160 for medium.
Rice and black bean pilaf
  • 1 15 oz. can black beans
  • 1 Tablespoon olive oil
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1/3 green bell pepper, finely chopped
  • 1/3 yellow bell pepper, finely chopped
  • 1/2 tespoon cumin
  • 1/2 teaspoon oregano
  • 1 bay leaf
  • 1 cup long grain white rice
  • 1 Tablespoon chopped cilantro (I totally forgot this oops)
  • salt and pepper
Drain beans - reserving liquid - add water to have 2 1/2 cups liquid.
Heat oil in a large saucepan over medium heat. add onions, garlic, bell peppers, cumin, oregano and bay leaf. Cook for 4 minutes or until or until rice is coated with oil. Stir in beans and liquid. Season with salt and pepper (I used way too little salt because I just shook some out of my shaker. This probably needs a full teaspoon of salt to have any flavor. Maybe only 1/2 a teaspoon, but definitely more than a dash.) Bring to a boil over high heat. REduce the heat to low, cover and simmer for 20 minutes or until the rice is tender.

No comments:

Post a Comment


Related Posts with Thumbnails