2 pounds beef bottom round roast (Chef's Note: Ask the butcher at your local supermarket to slice the roast 1/4 inch thin. It's free!)
1 Tbsp. onion powder
2 Tbsp. garlic salt
2 tsp. black pepper
2 cups short grain white rice
4 cups water
1 cube of Knorr
Tomato Bouillon with Chicken Flavor (Found in the Latino section of your local supermarket)
2 cans pinto beans
2 cups water
1/2 medium onion chopped
Red Salsa/Salsa Roja
4 dried red chiles (Chile de Arbol)
1 medium onion
5 Roma tomatoes
2 Tbsp. chopped cilantro (optional)
1 1/2 Tbsp. garlic salt
Juice of 1 small lime
Brown chiles in a small frying pan over medium heat for 5 minutes on each side until browned but not burned. Set aside. While chiles are browning, peel and chop onion into large pieces. Place onion and whole tomatoes in medium saucepan filled with water. Heat to boil and cook for 10 minutes. Remove from heat. Using a fork, remove peels from tomatoes. Place whole, peeled tomatoes, onion pieces and dried chiles in the blender. Add cilantro, garlic salt and lime juice and blend until smooth. Serve warm or cold.
Preheat BBQ to Medium High. Prepare beef by sprinkling evenly with onion powder, garlic salt and pepper. Grill meat 4-5 minutes per side until well done.
While steak is cooking, Bring rice, 4 cups of water and Knorr seasoning to a boil in a medium covered saucepan. As soon as rice boils, reduce heat to low. Simmer for 20 minutes. (Chef's Note: For best results, do not remove cover from pan until cooking time is complete.)
In a small saucepan, bring pinto beans, 2 cups of water and chopped onion to a slight boil over medium heat. Simmer for 5 minutes.
Serve beans, rice and chopped steak in large bowls topped with Red Salsa to taste.