Bistec al Minuto con Aroz

 (Minute Steak with Seasoned Rice) 

This is minute steak at its finest, seasoned and served Venezuelan style over a plate of hot and fluffy flavored rice.

INGREDIENTS

Ingredients for rice:

1 cup long-grain white rice

1 tablespoon olive or vegetable oil

1/4 cup finely chopped onion

2 cloves garlic, minced

1/4 teaspoon crushed saffron or 1/8 teaspoon annatto powder or paste

2 cups water

1/3 teaspoon salt

2 tablespoons coarsely chopped pimientos

 

Ingredients for steak:

1 pound minute steak, palomilla, or other thin cut

2 tablespoons vegetable oil

1 medium onion, sliced into 1/4-inch rounds

2 cloves garlic, minced

1 1/2 teaspoons salt

1/4 teaspoon black pepper

2 tablespoons finely chopped fresh oregano or 1/2 teaspoon dried oregano

PREPARATION

Preparation for the rice: Rinse the rice under cool water until the water runs clear. Add the oil to a stockpot and set over medium heat. Add the onion, garlic, and saffron or annatto, and sauté for 30 seconds. Stir in the rice and sauté for another 30 seconds, until the grains are well coated with the oil. Stir in the 2 cups of water and salt and bring to a boil over high heat. Reduce heat to medium-low. Stir in the pimientos. Cook, covered, for 10 to 12 minutes, or until the rice grains are fluffy and easily separate with a fork.

 

Preparation for the steak: Cut steak into 1/4-inch-thick by 2-inch-long strips and set aside. Heat the oil in a large skillet and add the onion, garlic, salt, black pepper, and oregano. Sauté and stir over medium-high heat for 1 to 2 minutes. Serve with the flavored rice.