Rice and Beans With Steak and Fresh Tomatillo Salsa

rice-beans-steak-tomatillo
Photo by Charles Masters
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 520 calories
    • Fat 15 g
    • Sat Fat 4.5 g
    • Cholesterol 90 mg
    • Sodium 840 mg
    • Protein 41 g
    • Carbohydrate 57 g
    • Sugar 1 g
    • Fiber 8 g
    • Iron 7 mg
    • Calcium 65 mg

Combine the broth, rice, and ¼ teaspoon each salt and pepper in a medium pot. Bring to a boil, reduce heat, cover, and simmer until the rice is tender and all 
 the broth is absorbed, 15 to 20 minutes. Stir in the beans. Let stand, covered, for 10 minutes.

Meanwhile, puree the tomatillos, lime juice, cilantro, and ¼ teaspoon each salt and pepper in a blender until coarsely pureed (adding up to ¼ cup water, if needed, to loosen).

Heat the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 130° F, 2 to 5 minutes per side for medium-rare. Let rest for 5 minutes. Slice against the grain.

Ingredients

  1. Check 2 cups low-sodium chicken broth
  2. Check 1 cup long-grain white rice
  3. Check Kosher salt and black pepper
  4. Check 1 15.5-ounce can black beans, rinsed
  5. Check ½ pound tomatillos (8)—husked, washed, and quartered
  6. Check 2 tablespoons fresh lime juice, plus wedges for serving
  7. Check ¼ cup chopped fresh cilantro, plus more for serving
  8. Check 1 tablespoon canola oil
  9. Check pounds skirt steak, cut into 4 pieces

Directions

  1. Combine the broth, rice, and ¼ teaspoon each salt and pepper in a medium pot. Bring to a boil, reduce heat, cover, and simmer until the rice is tender and all 
 the broth is absorbed, 15 to 20 minutes. Stir in the beans. Let stand, covered, for 10 minutes.
  2. Meanwhile, puree the tomatillos, lime juice, cilantro, and ¼ teaspoon each salt and pepper in a blender until coarsely pureed (adding up to ¼ cup water, if needed, to loosen).
  3. Heat the oil in a large skillet over medium-high heat. Season the steak with ½ teaspoon each salt and pepper. Cook until an instant-read thermometer inserted into the thickest steak registers 130° F, 2 to 5 minutes per side for medium-rare. Let rest for 5 minutes. Slice against the grain.
  4. Serve the steak and salsa over the rice, topped with additional cilantro.