RECIPE: James Baker’s Fajita Steak with Black Beans and Rice

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Arts & Culture

Recipe by James Baker, a Sullivan Culinary student graduate who owns Mtani Catering along with his wife Andrea. The couple was featured in our feature "A Family Affair," which takes a look inside the home family kitchen of several professional chefs.

Yields 4 servings

For the Steak

1 pound flat iron steak

1 tablespoon chili powder

1/2 tablespoon cumin

1 tablespoon granulated garlic powder

1 tablespoon Kosher salt

1 teaspoon ground pepper

Juice of one lime

1 tablespoon soy sauce

Season the steak with the spices, lime, and soy. Place in a large plastic bag or covered bowl and marinate for 4-6 hours in the refridgerator.

Grill to medium or medium rare (165 internal temperature). Slice thinly on the diagonal.

For the Rice and Beans

Prepare one bag of brown rice as package directs (usually 2 cups water to 1 cup rice).

Add one 12-oz can black beans, rinsed and drained, to the rice. Let sit.

For the Veggies

1 yellow onion, halved and sliced

1 (sweet) bell pepper, sliced

1 clove garlic, minced

2 tablespoons canola oil

Fresh cilantro (to taste)

Sauté onions in oil until tender. Add garlic and pepper. Cook one minute. Add sliced steak. Cook for two minutes.

Serve with rice and beans.

Top with cilantro.

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