Bistec a la Mexicana

Ingredients

• 1 pound steak
• 2 medium tomatoes
• 1 medium onion
• 2 whole jalapeños
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup white rice
• 15 ounces canned black beans
• 1 tablespoon fresh cilantro
• 1 whole lime

Instructions

1. 1

   Marinate the steak: In a bowl, mix 1 tablespoon of olive oil, minced garlic, cumin, salt, and black pepper. Coat the steak with the marinade and let it sit for at least 30 minutes.

2. 2

   Prepare the vegetables: Dice the tomatoes, onion, and jalapeños. Set aside.

3. 3

   Cook the rice: In a medium saucepan, combine 1 cup of white rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes until the rice is tender and water is absorbed.

4. 4

   Cook the beans: In a small saucepan, heat the canned black beans over medium heat until warmed through, about 5-7 minutes. Stir occasionally.

5. 5

   Grill the steak: Preheat a grill or grill pan to medium-high heat. Cook the marinated steak for about 4-5 minutes per side for medium-rare, or until desired doneness is reached. Remove from heat and let rest for 5 minutes.

6. 6

   Sauté the vegetables: In a skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and jalapeños, sautéing for about 3-4 minutes until softened. Add the diced tomatoes and cook for an additional 2-3 minutes until the mixture is heated through.

7. 7

   Slice the steak: After resting, slice the steak against the grain into thin strips.

8. 8

   Serve: On each plate, serve a portion of rice, a scoop of black beans, and top with the sautéed vegetable mixture. Add the sliced steak on top and garnish with chopped cilantro and a wedge of lime.