Flank steak (860g)
Soy sauce (65g)
Cilantro (1/2 cup – chopped)
Garlic (2 cloves – grated)
Brown sugar (20g)
Lime juice (2 limes)
Salt (2 tsp)
Black pepper (2 tsp)
Ancho chili powder (2 tsp)
Ground cumin (2 tsp)
Red bell pepper (300g – sliced)
Green bell pepper (300g – sliced)
Jalapeño (20g – sliced)
Garlic (2 cloves – minced)
Salt (1/2 tsp)
Black pepper (1/2 tsp)
Ancho chili powder (1/2 tsp)
Ground cumin (1/2 tsp)
White long-grain rice (250g)
Cilantro (1/3 cup – chopped)
Lime juice (1 lime)
Salt (1/2 tsp)
Black beans (350g – drained)
Salt (1/2 tsp)
Black pepper (1/2 tsp)
Lime zest (1 lime)
Lime juice (1 lime)
Cilantro (optional – garnish)
Cotija cheese (10g)
Place your flank steak (we slice it first into thin strips) in a bowl or Ziploc bag. Spray with olive oil then add in the soy sauce, brown sugar, cilantro, garlic (which we grate in), and lime juice. Mix well into the steak, then let marinate for however long you have.
To sear the steak, place it in an oiled skillet set over medium heat. Once in the pan, season with the listed seasonings above (the listed quantities are for the *entire* 860 grams of steak – not per batch), and let cook until color is developed on both sides and the internal temp and the steak reaches your desired cook. Once done, add to a bowl and place off to the side.
In the same pan, turn the heat to medium, then toss in your sliced bell peppers (slice them like fajita veggies). Season with the listed seasonings, then let sear and develop some color. Once there, toss in the sliced jalapeño and let sauté for a minute or so. Then you can toss in the garlic to the middle of the pan to let brown for ~1 minute before mixing everything together. Give that another 1-2 minutes, then add your veggies to a bowl and set off to the side.
In the same pan on low heat, add in some oil and then the drained black beans. Hit with salt and black pepper, then grate over lime zest and then add the juice of that lime. Mix together, and let simmer for ~2-3 minutes. Once there, set off in a bowl and place to the side.
To cook the rice, simply add the rice to a sauce pan, and add in the recommended amount of water or chicken stock (generally 2x the rice amount) – let simmer until done. Once done, season with salt, and add chopped cilantro and lime juice. Mix well.
To serve, you can layer everything thing on top of one another, or you can create 4 different sections in your bowl/on your plate – we typically go with the latter. Add on top your cotija cheese, optionally spoon over any juices from the bowl the steak was resting in, and finally, garnish with some chopped cilantro. Enjoy! 🙂
