YOUR SOLIN GENERATED RECIPE
Carne Asada Steak Rice Bowl
Sizzling flank steak marinated in citrus and spices, served over fluffy brown rice with charred peppers and creamy avocado.
INGREDIENTS
5 oz Flank steak
0.25 cup Cooked brown rice
0 tsp Extra virgin olive oil
0.5 cup Red bell pepper
0.5 cup White onion
0.25 whole Avocado
1 tbsp Fresh lime juice
1 tbsp Fresh cilantro
2 tbsp Pico de gallo
0.25 tsp Garlic powder
0.25 tsp Cumin
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Season the flank steak evenly on both sides with garlic powder, cumin, sea salt, and black pepper.
Heat the extra virgin olive oil in a cast-iron skillet over medium-high heat until it begins to shimmer.
Place the steak in the hot skillet and sear for approximately 4-5 minutes per side for medium-rare, or until your preferred doneness is reached.
Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to lock in the juices.
While the steak rests, add the sliced bell peppers and onions to the same skillet, sautéing until they are tender and have developed a slight char.
Slice the rested steak thinly against the grain to ensure maximum tenderness.
Assemble the bowl by placing the warm cooked brown rice at the base, followed by the sliced steak and sautéed vegetables.
Top with the avocado slices, pico de gallo, and fresh cilantro, finishing with a bright squeeze of fresh lime juice.