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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Serve the steak and salsa over the rice, topped with additional cilantro.

Nutrition Facts

520 calories; fat 15g; saturated fat 4.5g; cholesterol 90mg; sodium 840mg; protein 41g; carbohydrates 57g; sugars 1g; fiber 8g; iron 7mg; calcium 65mg.