Weekly Dishes – Steak with Rice and Beans

Anybody else loving the ability to go outside and enjoy your backyard? Some of you are probably still looking at patches of snow, so I apologize in advance, but here in the PNW, we are enjoying SPRING!! My roses are blooming like crazy, and I am loving the times spent on our patio, enjoying the sun, warm breezes, and lawn. Today, I even picked my first strawberry of the season.

But back to the point of this post: FOOD. Spring and Summer are such a fun time to cook, don’t you think? I feel like our imagination and appetite in regards to food and drink come to life in these seasons.

Today, I’m sharing with you an adaptation of a recipe from Real Simple: Rice and Beans with Steak and Fresh Tomatillo Salsa. This recipe is very tasty, and very easily put together; the whole process takes just over 30 minutes.


Here’s what you’ll need:

  • 1 1/4 lb. Steak (Real Simple’s recipe calls for skirt steak, but I used hanger steak)
  • Vegetable oil
  • 1 cup Rice
  • 1 can Black beans, drained and rinsed
  • 2 cups Chicken broth
  • Cilantro
  • 2 Tablespoons Lime juice
  • 1/2 lb. Tomatillos
  • Kosher salt
  • Pepper

Your first step is to get the rice and beans going. Get a large stock pot, and add broth, rice, and 1/4 teaspoon each of the salt and pepper.


Cover and bring to a boil, then turn the heat down to a simmer. Simmer for 15-20 minutes, until all the water is absorbed. It should look like this when it’s done:


While your rice is simmering, put the salsa together. To start with, dehusk and wash your tomatillos, as well as your cilantro and lime (if you’re using fresh).


Cut up the tomatillos into quarters, the lime in half, and chop the cilantro.


Then, add all the veggies, squeeze the lime, and also add a 1/4 teaspoon each salt and pepper into a blender.


Blend away! You can make the salsa more chunky or more smooth, depending on your preference.




Doesn’t that look delicious?

Now that your salsa’s done, let’s get that steak going. Your rice should be still cooking.

Heat a tablespoon of vegetable oil in a skillet, and once it’s hot, stick that steak in there. Season it with salt and pepper.


Cook it to the doneness you prefer (Real Simple’s recipe calls for medium rare, but I like mine medium well).



There she is. All ready to sit. 🙂 Let the steak rest a few minutes to let the juices set.

By this time your timer for your rice ought to have gone off. Remove the lid, and once you’ve confirmed that the water is all gone, add in the black beans.


(Once again, this is what it should look like.)


Cover again, and let rest for 10 minutes.

After ten minutes, your rice and beans should look like this:


Lastly, cut up the steak into bite-sized slices.

Now you’re all done!



As you can see, I served this dish with quesadillas, but you could absolutely eat it by itself, or with plain tortillas.





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