YOUR SOLIN GENERATED RECIPE
Pan-seared flank steak rubbed with smoky chipotle spices, served over fluffy brown rice with charred peppers and a zesty lime finish.
INGREDIENTS
6 oz Flank steak
0.5 cup Cooked brown rice
0.5 cup Bell peppers
0.25 cup Red onion
0.25 tbsp Extra virgin olive oil
1 tsp Chipotle powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh cilantro
1 tbsp Lime juice
PREPARATION
Season the flank steak evenly with chipotle powder, sea salt, and black pepper on both sides.
Heat half of the olive oil in a cast-iron skillet over medium-high heat until shimmering.
Sear the steak for 4-5 minutes per side for medium-rare, then remove from the pan and let it rest for 5 minutes.
In the same skillet, add the remaining oil along with the sliced bell peppers and red onions, sautéing until tender and slightly charred.
Slice the rested steak against the grain into thin strips.
Assemble the bowl by placing the warm brown rice at the base, followed by the sautéed vegetables and steak.
Garnish with fresh cilantro and a squeeze of lime juice before serving.