YOUR SOLIN GENERATED RECIPE
Seared citrus-marinated flank steak served over fluffy brown rice with charred peppers and onions for a vibrant, smoky finish.
INGREDIENTS
5.5 oz Flank steak
0.5 cup Cooked brown rice
0.5 cup Bell pepper
0.25 cup Red onion
0.5 tbsp Avocado oil
1 tbsp Lime juice
1 tbsp Cilantro
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Season the flank steak evenly on both sides with the ground cumin, garlic powder, sea salt, and black pepper.
Heat the avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
Place the steak in the hot skillet and sear for approximately 4-5 minutes per side, or until it reaches your desired level of doneness.
Remove the steak from the skillet and place it on a cutting board to rest for at least 5 minutes.
In the same skillet, add the sliced bell peppers and red onions, sautéing for 3-4 minutes until tender and slightly charred.
Thinly slice the rested steak against the grain to ensure maximum tenderness.
Assemble the bowl by layering the cooked brown rice at the bottom and topping it with the sliced steak and sautéed vegetables.
Finish the dish by drizzling with fresh lime juice and garnishing with chopped cilantro.