Ancho-Rubbed Flank Steak and Cilantro Rice with Avocado Sauce
By Jessica RudolphPublished on March 5, 2024
Time
40 Minutes
Yield
Serves 4
Ingredients
1 cup long-grain white rice 1 (15-ounce) can black beans, rinsed1 (2-pound) flank steak, trimmed and cut into 4 equal steaks1 tablespoon ancho chile powder 2 teaspoons table salt, divided3⁄4 teaspoon pepper, divided2 tablespoons vegetable oil 2 cups fresh cilantro leaves and stems, chopped coarse1⁄4 cup jarred sliced jalapeño chiles 1 teaspoon grated lime zest plus 2 tablespoons juice1 avocado, halved, pitted, and chopped coarse
Before You Begin
Serve with lime wedges.
Instructions
- Bring 2 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just tender, about 12 minutes. Drain rice in fine-mesh strainer and return it to saucepan. Stir in beans and cover to keep warm.
- Rub steaks with chile powder, 1 teaspoon salt, and ½ teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 4 to 7 minutes per side. Transfer to carving board, tent with foil, and let rest for 10 minutes.
- Pulse cilantro, jalapeños, lime zest and juice, and remaining 1 teaspoon salt and ¼ teaspoon pepper in food processor until finely chopped, about 10 pulses, scraping down bowl as needed. Transfer 2 tablespoons cilantro mixture to rice and stir to combine. Add avocado and ½ cup water to processor and process until smooth, about 30 seconds. Slice steaks and serve, drizzling with sauce.
Time
40 MinutesYield
Serves 4Ingredients
1 cup long-grain white rice
1 (15-ounce) can black beans, rinsed
1 (2-pound) flank steak, trimmed and cut into 4 equal steaks
1 tablespoon ancho chile powder
2 teaspoons table salt, divided
3⁄4 teaspoon pepper, divided
2 tablespoons vegetable oil
2 cups fresh cilantro leaves and stems, chopped coarse
1⁄4 cup jarred sliced jalapeño chiles
1 teaspoon grated lime zest plus 2 tablespoons juice
1 avocado, halved, pitted, and chopped coarse
Ingredients
1 cup long-grain white rice
1 (15-ounce) can black beans, rinsed
1 (2-pound) flank steak, trimmed and cut into 4 equal steaks
1 tablespoon ancho chile powder
2 teaspoons table salt, divided
3⁄4 teaspoon pepper, divided
2 tablespoons vegetable oil
2 cups fresh cilantro leaves and stems, chopped coarse
1⁄4 cup jarred sliced jalapeño chiles
1 teaspoon grated lime zest plus 2 tablespoons juice
1 avocado, halved, pitted, and chopped coarse
Ingredients
1 cup long-grain white rice
1 (15-ounce) can black beans, rinsed
1 (2-pound) flank steak, trimmed and cut into 4 equal steaks
1 tablespoon ancho chile powder
2 teaspoons table salt, divided
3⁄4 teaspoon pepper, divided
2 tablespoons vegetable oil
2 cups fresh cilantro leaves and stems, chopped coarse
1⁄4 cup jarred sliced jalapeño chiles
1 teaspoon grated lime zest plus 2 tablespoons juice
1 avocado, halved, pitted, and chopped coarse
Why This Recipe Works
A cilantro and jalapeño paste added verdant flavor and subtle spice to black beans and rice as well as a creamy avocado sauce.
Before You Begin
Serve with lime wedges.
Instructions
- Bring 2 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just tender, about 12 minutes. Drain rice in fine-mesh strainer and return it to saucepan. Stir in beans and cover to keep warm.
- Rub steaks with chile powder, 1 teaspoon salt, and ½ teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 4 to 7 minutes per side. Transfer to carving board, tent with foil, and let rest for 10 minutes.
- Pulse cilantro, jalapeños, lime zest and juice, and remaining 1 teaspoon salt and ¼ teaspoon pepper in food processor until finely chopped, about 10 pulses, scraping down bowl as needed. Transfer 2 tablespoons cilantro mixture to rice and stir to combine. Add avocado and ½ cup water to processor and process until smooth, about 30 seconds. Slice steaks and serve, drizzling with sauce.
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