Monday, March 2, 2009

Sliced Chili-Rubbed Flank Steak with Spicy Rice

I'm branching out a little more this go 'round. I have picked some new recipes for the next couple of weeks. This one I got out of a Rachel Ray cookbook. It's originally called Mexican Surf and Turf. It calls for shrimp and I don't like shrimp so I made a couple changes. The rice is not spicy hot, it just has spices. Steve said "mmmm this IS good" when he took the first bite, so we have a winner?

1 1/2 Grill seasoning
1 Tbs chili powder
Zest of 1 Lime
2-2 1/4 lb Flank Steak (I used a Flat iron steak and it was still yummy, honestly I don't know the difference)
2 Tbs Butter
1 1/2 C long grain rice
1 Onion chopped
1/2 red bell pepper chopped
1 jalapeno diced (I used a Serrano, less heat)
3 cups chicken stock
2 Tbs tomato paste
1-2 avocados
1/2 C crumbled white Mexican cheese (I used goat cheese, feta is probably too feet-ish for this dish)

Combine grill seasoning, chili powder and zest, rub both sides of steak and let sit for 10 mins while you prepare rice and allow grill to heat.
In medium sauce pan melt butter and add onion, peppers, and rice to toast. Add stock and bring to a boil. Stir in tomato paste and let cook for about 20 mins. Add fresh cilantro just before serving.
When grill is hot place steak on and let cook for 7-8 mins on the first side and 5-6 on the second, for medium done-ness. Let the meat rest for a couple of minutes before slicing.
For the rice: put in a serving dish and top with avocados and sprinkle with cheese.

This is so super yummy, perfect for summer and using the grill. I used my griddle and it worked out fine. I really wish we would have taken a picture of this one, it was really colorful, but we were hungry and couldn't wait. If you want to see just how pretty it is catch Steve at lunch :)

1 comment:

The Outlet said...

All this cooking is really turning me on.
Did you know you can upload your blog to and have it printed? You can even sell your creations online, I believe. You should do it. I need to print off your recipes anyway.

love, Jo