Step 1Combine 1/2 cup diced tomatoes and juice, lime juice and taco seasoning in small bowl. Place beef Skirt Steak and tomato mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Step 2Prepare rice pilaf mix according to package directions, using water and 1 tablespoon olive oil. Drain liquid from remaining diced tomatoes; discard liquid. Add tomatoes and cilantro to cooked rice. Keep warm and set aside.
Step 3Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Step 4Carve steak diagonally across grain into thin slices. Serve over rice mixture.
Nutrition information per serving: 478 Calories; 171 Calories from fat; 19g Total Fat (8 g Saturated Fat; 9 g Monounsaturated Fat;) 116 mg Cholesterol; 983 mg Sodium; 39 g Total Carbohydrate; 1.5 g Dietary Fiber; 35 g Protein; 3 mg Iron; 5.5 mg NE Niacin; 0.6 mg Vitamin B6; 5.5 mcg Vitamin B12; 7.3 mg Zinc; 23.9 mcg Selenium; 117.8 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.