Herbed Lime Pepper Steak
Depending on the thickness of the steak, you’ll want to extend or shorten the cooking time according to how you like your steak done. Typically, round steak should be cooked thoroughly. The real draw of this dish is the seasoning – you can’t beat the cilantro and lime combination! Enjoy!
2 C of white rice
2 C + 2 T of beef broth
1 1/2 lbs. round steak
1/2 t of salt
1/4 t of pepper
1/2 C of lime juice
1 t of cilantro
1 t of oregano
1 t of ground cumin
4 garlic cloves, chopped
1 onion, halved and sliced thin
1 yellow bell pepper, cleaned and cut into strips
1 green bell pepper, cleaned and cut into strips
1 red bell pepper, cleaned and cut into strips
Allow the oven to preheat to 450 degrees.
Generously grease the bottom and sides of a cast iron Dutch oven with olive oil.
Place the rice and broth into the pot and stir to coat the rice well.
Place the steak into the pot and season with the salt and pepper.
In a separate glass mixing bowl, pour the lime juice and whisk in the cilantro, oregano and cumin until blended well.
Pour half of this lime juice mixture over the steak.
Place the garlic and onions on top of the steak.
Scatter the bell peppers over the top.
Pour the remaining lime juice mixture over the top.
Cover and bake 45 to 50 minutes or until the steak is cooked the way you like.
Makes 4 servings