Ingredients
2 teaspoon ground cumin
1 1/2 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground red pepper (cayenne)
1 pound boneless beef sirloin steak, ¬3/4 to 1-inch thick
salt
3/4 cup uncooked Riceland Extra Long Grain Rice
1 1/2 cups beef broth
1 teaspoon dried basil leaves
1 can (15-ounce) chili beans in chili gravy, heated
1 1/2 cups prepared deli coleslaw
2 medium tomatoes, each cut into 6 slices
6 extra large (10-inch) flour tortillas, heated
Preparation
- In small bowl, combine cumin, chili powder, pepper, coriander, and cayenne and stir well. Rub mixture over steak and place in nonmetallic dish. Cover and refrigerate 1-4 hours.
- Preheat grill or broiler. Grill or broil 5 inches from heat source about 5 minutes on each side for medium doneness. Cool 5 minutes and sprinkle with salt to taste. Cut diagonally into thin slices.
- In medium saucepan, combine rice, beef broth and basil. Stir lightly and bring to rolling boil and reduce heat to simmer (low boil). Cover with tight-fitting lid and simmer 15 minutes. Remove from heat and let stand covered 5 minutes.
- To assemble sandwiches, place scant 1/2 cup rice on bottom half of each tortilla to within 1 1/2 inches of edge. Top with about 1/3 cup chili beans, and a few steak slices, 1/2 cup coleslaw and 2 tomato slices.
- Fold in sides of tortilla, then roll up from bottom. Cut in half to serve.