Cilantro Lime Steak with Bell Peppers

Dutch oven recipes are my go-to for a stay-at-home, wintry day (as many of you across the nation are still experiencing as well.)  So instead of making those steak & pepper kabobs that you were saving for a weekend barbeque, now’s your chance to turn them into satisfying comfort food. And at my house, steak is always comfort food.

If your piece of steak is thick, you may need to cook this meal up to 6 minutes longer.  Check the steak after 45 minutes and if it is not cooked the way you like it, continue to bake an additional 6 minutes and check it again.

Ingredients:

• 2 C white rice
• 2 C + 2 Tbsp. beef broth
• 1/2 C lime juice
• 1 tsp. cilantro
• 1 tsp. oregano
• 1 t ground cumin
• 1 1/2 lbs. round steak
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 4 garlic cloves, chopped
• 1 onion, halved and sliced thin
• 1 yellow bell pepper, cored, seeded and cut into strips
• 1 green bell pepper, cored, seeded and cut into strips
• 1 red bell pepper, cored, seeded and cut into strips

Directions:

Allow the oven to preheat to 450 degrees. Generously grease the bottom and sides of a cast iron Dutch oven with olive oil. Place the rice and broth into the pan and stir to coat the rice well.

Pour the lime juice into a mixing bowl. Stir in the cilantro, oregano, and cumin until blended in well.

Place the steak into the Dutch oven and season with the salt and pepper. Pour half of the lime juice mixture over the steak. Place the garlic and onions onto the steak. Scatter the bell peppers over the top. Pour the remaining lime juice mixture over the top. Cover and bake 45 minutes or until the steak is cooked the way you like. Makes 4 servings.

Preparation Time:  approximately 15 minutes
Baking Time:  approximately 45 minutes
Total Time:  approximately 1 hour

Nutritional Information:  (approximate values per serving)
Calories 611; Fat 17g; Carbohydrates 81g; Cholesterol 81 mg; Sodium 87 mg; Protein 39g; Fiber 4g.