Southwest Flank Steak with Mexican Risotto


I went to make the last blog printer friendly and realized that Google Docs has changed some things up on me. Now I can post the recipe directly into there and it will copy it here. It will also allow for anyone on the internet to view my post. Neat stuff! But, I'm kinda computer dumb sometimes so it took me a minute to figure out where in the world my URL had went in order to make it printer friendly. Ah, the stuff we go through for blogging. =)

I went through my recipe binder and decided to that these two recipes should mix well with each other. The result...YUM! Many thanks to the What's Cooking board on The Nest for providing me with such fun recipes to try out!

Southwest Flank Steak
Source: Katie's Cucina
Servings: 4
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    • 4 tbsp. chili seasoning mix
    • 2 tbsp. brown sugar
    • 1 tbsp. ground cumin
    • 2 tsp. ground oregano
    • 1/2 tsp. sea salt
    • 1 tbsp. lime juice
    • 2 lb. flank steak
    • 2 tbsp. olive oil 

1. Place flank steak between two sheets of plastic wrap. Pound to 1" thickness.
2. Move the oven rack to 6 inches from the broiler and preheat to broil.
3. Combine the ingredients in a small bowl and spread evenly over the steak.
4. Put the steak on a baking sheet and drizzle with oil. Broil for 2-3 minutes and turn steak over. Broil 7-8 minutes for medium.
5. Let steak stand for about 5 minutes before cutting.

Mexican Risotto
Source: Mary Ellen's Cooking Creations
Servings: 4
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    • 1 cup arborio rice
    • 4 cups chicken broth
    • 1 tbsp. olive oil
    • 1 tbsp. butter
    • 1/2 onion, chopped
    • 1 small green pepper, chopped
    • 1 small red pepper, chopped
    • 1 jalapeno, seeded and diced
    • 1/3 cup frozen corn
    • 2 tbsp. minced garlic
    • 1/4 cup white wine
    • 1/2 tsp. chili powder
    • 1/2 tsp. cumin
    • 2 shakes of crushed red pepper
    • 1/3 cup shredded Mexican cheese

1. Heat a medium-sized saucepan over medium-low heat. Pour in chicken broth, chili powder, cumin and red pepper flakes. Stir to combine. 
2. Heat olive oil and butter in a large skillet over medium heat. Add in onions and garlic and cook until garlic is fragrant, about 2 minutes.
3. Add in the arborio rice and stir until the rice is coated and translucent.
4. Pour in the white wine and stir until the rice has absorbed it. Pour 1 cup of chicken broth into the price then add in the bell peppers, jalapeno and corn.
5. Continue adding the broth in as the rice absorbs it.
6. Stir in cheese and mix well.

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