This dish is really easy to prepare and you’ll die for the avocado rice…I now make it almost once a week! This rice also goes great with chicken.
Whenever I use a tougher cut of meat, like flank or hanger steak, I like to prep the steak the night before to let it marinade over night. It really makes a difference not only in flavor but in texture.
Flank Steak with Avocado Rice
- Flank steak
- Extra virgin olive oil
- Garlic powder
- Chili powder
- Kosher salt
- Black pepper
- 2 ripe avocados
- 1/2 lime
- Cilantro chopped
- 1 pint cooked rice I used white but you can use brown rice, too!
Drizzle the steak with olive oil and then season with approximately 3 parts paprika, 2 parts garlic and 1 part chili powder (or less if you don't like spicy). Season with some salt and pepper and let the steak marinate for at least 30 minutes, but preferably overnight.
xxIn a mixing bowl, smash up the avocados well, add in lime juice and some cilantro then season with salt and pepper to taste. Mix in the rice (I prefer the rice to be warm but not hot).
Preferably using a cast iron grill pan (but you can also use a regular cast iron, grill pan, or regular pan), heat the pan on high. Drizzle a little bit of olive oil and then transfer your steak to the hot pan. Let it cook for about 3-5 minutes per side for medium-rare.
Let the steak sit on a cutting board for about 10 minutes. Slice the steak against the grain at a diagonal. Top the rice with the steak, add some extra cilantro if you prefer and enjoy!