Mexican Flank Steak With Brown Rice

By Sunset
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1 pound beef flank steak, fat trimmed

3 dried New Mexico or California chilies (each about 5 by 2 in.), rinsed, stemmed, seeded, and cut into 1-inch pieces

6 tablespoons lime juice

1 tablespoon minced garlic

1/2 teaspoon cayenne

About 1/2 teaspoon salt

2 cups brown rice

1 tablespoon vegetable oil

1 pound red and yellow bell peppers (about 2), rinsed, stemmed, seeded, and thinly sliced lengthwise

1 red onion (8 oz.), peeled and slivered lengthwise

1/4 cup chopped fresh cilantro

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