• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 1
    OK

    Bistec al Minuto con Arroz

    This is minute steak at its finest, seasoned and served Venezuelan style over a plate of hot and fluffy flavored rice.


    Ingredients
    1
    cup
    rice - long-grain white rice
    1
    tablespoon
    olive or vegetable oil
    2
    cloves
    garlic, minced
    1/4
    teaspoon
    crushed saffron
    1/8
    teaspoon
    or annatto powder or paste
    2
    tablespoons
    coarsely chopped pimientos
    1
    pound
    steak - minute steak, palomilla, or other thin cut
    2
    tablespoons
    vegetable oil
    1
    medium onion, cut into 1/4-inch slices
    2
    cloves
    garlic, minced
    2
    tablespoons
    finely chopped fresh oregano
    1 1/2
    teaspoons
    salt
    1/4
    teaspoon
    freshly ground black pepper
    Directions
    Make the rice: Rinse the rice under cool water until the water runs clear. In saucepan, heat oil over medium heat. Add onion, garlic, and saffron or annatto, and sauté for 30 seconds. Stir in the rice and sauté for another 30 seconds, until the grains are well coated with the oil. Stir in 2 cups water and salt to taste and bring to a boil over high heat. Reduce heat to medium-low. Stir in the pimientos. Cook, covered, until the rice grains are fluffy and easily separate with a fork, 10 to 12 minutes.
    Meanwhile, prepare the steak: Cut steak into 1/4-inch-thick by 2-inch-long strips and set aside.
    In large skillet, heat oil over medium-high heat. Add onion, garlic, oregano, salt, and pepper. Cook for 1 to 2 minutes. Add steak and cook, stirring, until cooked through but still juicy.
    Serve the steak and onion with the flavored rice.

    The base number of servings for this recipe is 1
    OK

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