Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks

Name: Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 ripe beefsteak tomatoes, sliced; 2 Tbsps butter; 473 milliliters chicken stock; 1 Tbsp dark Mexican chili powder, a palm full; 907 grams flank steak; 2 Tbsps finely chopped cilantro leaves or flat-leaf parsley; 2 cloves garlic, chopped; 2 Tbsps grill seasoning, a palm full and a half; 2 Hass avocados, halved, scooped from skin and sliced; 2 teaspoons hot sauce, eyeball it; 1 jalapeno pepper, seeded and chopped; 1 lemon; 1 lime, zested; 1 small onion, chopped; 118 milliliters crumbled queso Asadero; 1 red bell pepper, chopped; 1 small red onion, thinly sliced; 4 servings Salt; 454 grams to medium shrimp, peeled and deveined; 2 Tbsps tomato paste; 237 milliliters white rice

Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks might be just the Mexican recipe you are searching for. One serving contains 1016 calories, 87g of protein, and 42g of fat. This recipe serves 4. This recipe covers 59% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 35 minutes. Head to the store and pick up salt, lemon, grill seasoning, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It can be enjoyed any time, but it is especially good for The Super Bowl. It is a good option if you're following a gluten free diet.

Instructions

Watch how to make this recipe.

Preheat outdoor grill or indoor grill pan to high. Rub the meat with a mixture of grill seasoning, chili powder and the lime zest.

Ingredients you will need

Dry Seasoning Rub

Chili Powder

Lime Zest

Meat

Equipment you will use

Grill Pan

Grill

Let meat stand 10 minutes. Grease grill surface then add meat and cook 7 to 8 minutes on the first side, 5 to 6 minutes on the flip side for medium doneness.

Ingredients you will need

Meat

Equipment you will use

Grill

For the rice, heat a medium sauce pot over medium heat.

Ingredients you will need

Sauce

Rice

Equipment you will use

Pot

Add butter, and when melted add rice and toast for a couple of minutes.

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Butter

Toast

Rice

Add the onion, bell pepper, jalapeno and garlic and cook for a few minutes to begin to soften the veggies.

Ingredients you will need

Bell Pepper

Jalapeno Pepper

Garlic

Onion

Add stock and raise heat to bring up to a bubble. Stir in the tomato paste and hot sauce. Reduce heat to simmer, cover the pot and cook 18 minutes, until rice is tender.

Ingredients you will need

Tomato Paste

Hot Sauce

Stock

Rice

Equipment you will use

Pot

Add shrimp to the pot in the last 5 minutes of cooking. The shrimp will steam on top of the rice. Cook the shrimp until pink and firm.

Ingredients you will need

Shrimp

Rice

Equipment you will use

Pot

Combine the seafood and cilantro into the rice and season with salt, to taste.

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Cilantro

Seafood

Rice

Salt

Season sliced tomatoes with salt and dress the avocado with lemon juice. Make 4 stacks alternating the tomatoes with avocado and onions.

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Lemon Juice

Tomato

Avocado

Onion

Salt

Slice the steaks and serve on a bed of shrimp rice, the guacamole stacks alongside.

Ingredients you will need

Guacamole

Shrimp

Steak

Rice

Garnish the guacamole stacks with cheese crumbles.

Ingredients you will need

Cheese Crumbles

Guacamole

Equipment

Grill Pan

Grill

Pot

Recommended wine: Cava, Grenache, Shiraz

Chili on the menu? Try pairing with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better.

50% Xarel-lo, 30% Macabeo, and 20% Parellada aged for 18 months on the lees make this cava an incredible value. Delicate bubbles with a silky texture and a chalky minerality make this cava drink like NV Champagne.