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Xyngular Corporate

Tex-Mex Steak

TexMex Steak

Try — and love — this seared strip steak over a bed of brown rice with mushrooms, onion and snap peas, and topped with a homemade salsa of tomatoes, jalapeno peppers, and cilantro. It’s a delicious low-carb meal!

Prep time: 15 minutes 

Cook time: 40 minutes 

Total time: 55 minutes

Serves 4 


●  1 pound strip steak, rested at room temperature while prepping other ingredients

●  1 cup brown rice

●  2 green onions, trimmed

●  1 cup cherry tomatoes, sliced in half

●  1 jalapeno pepper, stem removed (seeds and ribs removed for less heat)

●  1 tablespoon lime juice

●  2 tablespoons cilantro

●  Salt and pepper, to taste

●  1 tablespoon olive oil, divided

●  10 ounces cremini mushrooms, sliced

●  1 onion, thinly sliced

●  8 ounces snap peas, trimmed 

●  Clove of garlic

●  1/2 cup chopped onion


  1. Set aside strip steak and let rest to room temperature. Meanwhile, place rice in a medium saucepan with 2 cups water. Cover saucepan and bring to a boil, then lower to a simmer for 30 to 40 minutes, until rice is cooked through. Remove saucepan from heat, fluff rice with a fork and set aside.

  2. To make the salsa, place green onions, tomatoes, jalapeno, lime juice and cilantro in the bowl of a food processor and pulse to chop to desired consistency. Season with salt and pepper, to taste, and add more lime juice, if needed.

  3. To cook the vegetables heat 1/2 tablespoon olive oil in a cast-iron or sturdy skillet (skillet will be used to cook the steak afterwards) over medium-high heat. Add mushrooms first, saute until soft. Then add onion and snap peas and cook, tossing frequently with tongs, until vegetables are just cooked through but still crunchy. Season with salt and pepper, to taste, and scrape mixture into a large bowl.

  4. Wipe out skillet with a paper towel and heat remaining 1/2 tablespoon oil over medium-high heat until very hot and almost smoking. Meanwhile, pat steak dry with paper towels and season with salt and pepper to taste. Place steak in the middle of the skillet and cook without moving for 1 to 2 minutes, until seared on one side. Flip with tongs and cook for another 1 to 2 minutes, until seared or cooked to desired doneness. Remove from heat and place onto a plate to let rest for 3 minutes. Place steak on cutting board and cut into thin slices.

  5. Divide rice among 4 serving plates and top each plate with vegetables and steak. Drizzle with salsa and serve. 

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