Speedy Fiesta Steak and Rice

Have a flavorful meal in just 35 minutes. Use Skirt Steak and Tex-Mex flavors for a weeknight fiesta.

  • 35
  • 6
  • 480
  • 35 g


  • 1 beef Skirt Steak (1-1/2 pounds), cut into 4 portions
  • 1 can (14.5 ounces) diced tomatoes with mild green chiles, divided
  • 1 lime, juiced
  • 1 package (about 1 ounce) reduced-sodium taco seasoning mix
  • 1 package (about 6 ounces) rice pilaf mix
  • 1 tablespoon olive oil
  • 1/4 cup chopped fresh cilantro


  1. Combine 1/2 cup diced tomatoes and juice, lime juice and taco seasoning in small bowl. Place beef Skirt Steak and tomato mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

  2. Prepare rice pilaf mix according to package directions, using water and 1 tablespoon olive oil. Drain liquid from remaining diced tomatoes; discard liquid. Add tomatoes and cilantro to cooked rice. Keep warm and set aside.

  3. Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  4. Carve steak diagonally across grain into thin slices. Serve over rice mixture.


0 % *


0 % DV **


0 % DV

3 mg IRON

0 % DV

7.3 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 478 Calories; 171 Calories from fat; 19g Total Fat (8 g Saturated Fat; 9 g Monounsaturated Fat;) 116 mg Cholesterol; 983 mg Sodium; 39 g Total Carbohydrate; 1.5 g Dietary Fiber; 35 g Protein; 3 mg Iron; 5.5 mg NE Niacin; 0.6 mg Vitamin B6; 5.5 mcg Vitamin B12; 7.3 mg Zinc; 23.9 mcg Selenium; 117.8 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.

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