If your steak is very thick, you may need to add up to eight minutes more in the oven. Let your nose be your guide. This recipe is chock full of vegetables—a great way to get your meat lover to eat vegetables, too! Try this recipe with chicken pieces instead of steak for a change. My aunt swears by kosher salt and freshly squeezed lemon or lime when cooking meat, but I prefer to use sea salt whenever I’m cooking.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Rinse the rice in a strainer under cold water until the water runs clear. Tip the rice into the pot, add the liquid, and stir to make an even layer.
Step 4
In a small bowl, stir together the lime juice, cilantro, oregano, and cumin.
Step 5
Add the steak to the pot, season with salt and pepper, and spoon half of the lime juice mixture over the meat.
Step 6
Sprinkle the garlic over the steak and top with the onion. Then scatter on the bell pepper strips, and spoon the rest of the lime juice mixture over all.
Step 7
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 8
Calories: 611
Step 9
Protein: 39g
Step 10
Carbohydrates: 81g
Step 11
Fat: 17g
Step 12
Cholesterol: 81mg
Step 13
Sodium: 87mg
Step 14
Fiber: 4g
