YOUR SOLIN GENERATED RECIPE
Seared Carne Asada with Cilantro-Lime Rice and Black Beans
Tender flank steak seared with cumin and garlic, served over zesty cilantro-lime brown rice and seasoned black beans with a squeeze of bright, fresh lime.
INGREDIENTS
6.5 ounces Flank Steak
1/2 cup cooked Brown Rice
1/4 cup canned Black Beans, rinsed
1/2 teaspoon Extra Virgin Olive Oil
1 tablespoon Lime Juice
2 tablespoons fresh Cilantro, chopped
1 clove Garlic, minced
1/2 teaspoon Ground Cumin
Pinch of Sea Salt and Black Pepper
PREPARATION
Pat the flank steak dry and rub both sides with minced garlic, ground cumin, sea salt, and black pepper.
Heat the olive oil in a cast-iron skillet over medium-high heat until shimmering.
Place the steak in the hot skillet and sear for 4 to 5 minutes per side for medium-rare, or until your preferred level of doneness is reached.
Remove the steak from the pan and let it rest on a cutting board for at least 5 minutes to keep the juices intact.
While the steak rests, toss the warm cooked brown rice with the lime juice and chopped cilantro in a medium bowl.
In a small saucepan or microwave-safe dish, lightly warm the black beans until heated through.
Slice the steak thinly against the grain to ensure maximum tenderness.
Serve the sliced carne asada alongside the cilantro-lime rice and black beans, garnishing with an extra lime wedge if desired.