Name: Ancho-Rubbed Flank Steak and Cilantro Rice with Avocado Sauce
Total time: 40 min
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.