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Chipotle-Herb Flank Steak with Cilantro Rice
Filed under Main Dishes - BeefApr 22
What I need is the energy of a 3 year old…My sister and her husband are out of town, so I took a turn yesterday watching her kids. She has 3-year old twin boys that I picked up from school at 11:30, and had a few hours to spend with them alone until the other kids came home from school. Wow – I really admire my sister now. Those boys are so full of energy, I could barely keep up!
I came home that evening exhausted. I’m used to just taking care of one needy almost-3-month-old, but throwing in those 2 three year olds really put me to the test!
But even though I don’t have that kind of energy, I still have the energy to throw together a meal like this – especially since all it takes is half an hour! This was delicious, healthy, and easy – what more can you ask for?
Chipotle-Herb Flank Steak with Cilantro Rice
from 29 Minutes to DinnerServes 4
Steak
1 lb. beef flank steak
1 tablespoon vegetable oil
salt and coarsely ground black pepperCilantro Rice
1 cup uncooked long grain white rice
1/4 cup chopped fresh cilantro
4 ounces queso frescoChipotle-Herb Butter
1 chipotle pepper in adobo sauce and 1 tablespoon adobo sauce
1 lime
1 tablespoon finely chopped fresh cilantro
1/4 cup butter, softenedPreheat oven to 350F.
Heat a grill pan over medium-high heat for 5 minutes. Brush both sides of the steak with the oil and season with salt and pepper. Place steak into pan. Cook steak for 4 minutes on each side, or until grill marks appear.
Place the pan in the oven. Roast for 5-7 minutes or until a thermometer registers 140F for medium-rare doneness. Remove the steak and let rest for 5 minutes.
As the steak cooks, start the rice. Cook rice according to package directions. Meanwhile, chop cilantro; set aside 1/4 cup for the rice.
To make the butter, remove the seeds from the chipotle pepper and finely chop the pepper. Juice the lime. Combine the chipotle pepper, adobo sauce, remaining 1 tablespoon cilantro, lime juice and butter in a bowl.
When rice is finished cooking, combine it with the cilantro and the queso fresco.
To serve, microwave the butter for 20 seconds or until melted. Transfer steak to a cutting board; carve diagonally against the grain. Transfer steak to serving plates, drizzle with butter and serve with the rice.
19 Responses to “Chipotle-Herb Flank Steak with Cilantro Rice”
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Elyse said on April 22nd, 2009 at 7:08 pm
What a quick and fabulous recipe! I’m so glad you still had energy to make it. I can’t imagine keeping up with 3 year old twin boys!! I’m super impressed with you.
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caralluma fimbriata said on April 22nd, 2009 at 7:27 pm
how unusual! but so inciting. i love this blog. thanks for the great recipes!
You are amazing. I love to look here to see what new things you have come up with. Keep it up, it is fantastic!
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Rosa's Yummy Yums said on April 22nd, 2009 at 7:38 pm
What delicious flavors! A yummy dish!
Cheers,
Rosa
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Chocolate Shavings said on April 22nd, 2009 at 9:19 pm
That sounds like my kind of meal!
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Sophie said on April 23rd, 2009 at 12:31 am
Little boys are full of energy, I have a brother 12 years younger than I am and boy…he was always running around!
Both the rice and steak sound like they’re full of flavor. I really want to try that rice!
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Ashley said on April 23rd, 2009 at 12:42 am
This sounds awesome! And I totally agree…I can get tired just WATCHING a little kid run around
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Patsyk said on April 23rd, 2009 at 2:18 am
I've got boys who are 16 months apart… so, I can relate to the need for energy! They are a little older (5 1/2 & 7), but they can still exhaust me some days!
That meal is right up my alley (except the cilantro), and I love that it's quick to prepare!
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Dragon said on April 23rd, 2009 at 2:43 am
The chipotle-herb butter sounds amazing!
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kat said on April 23rd, 2009 at 1:09 pm
I have 3 (almost 4) year old twin nephews too & you are right they take a special kind of energy!
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Michelle @ Find Your Balance said on April 23rd, 2009 at 2:18 pm
I’m looking forward to having kids but not so much to the 3 yr old stage!
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Lindsey Johnson said on April 23rd, 2009 at 5:55 pm
Looks so good, Deb!
I need the energy of two 3 year olds!
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Spryte said on April 23rd, 2009 at 7:13 pm
YUM!! I’ll definitely be making this soon!!
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Cathy - wheresmydamnanswer said on April 23rd, 2009 at 7:41 pm
I cannot wait to make this and that butter OMG what a great idea and I can using that on so many things!! Another winner!!
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Andrew & Carlene Wood said on April 23rd, 2009 at 9:39 pm
Yum, this looks delicious!! I have noticed that a few of your recipes use the chipotle chile and adobo sauce. I bought a can and had several left over, how do you save your extras? I froze mine because I didn’t know how long they keep in the fridge? Any suggestions?
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Andrew & Carlene Wood said on April 23rd, 2009 at 9:39 pm
Yum, this looks delicious!! I have noticed that a few of your recipes use the chipotle chile and adobo sauce. I bought a can and had several left over, how do you save your extras? I froze mine because I didn’t know how long they keep in the fridge? Any suggestions?
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Ingrid said on April 24th, 2009 at 1:28 am
Another winning recipe….thanks! Quick & easy doesn't always equal yummy.
I have twin boys, too, though mine are turning 13 at the end of July. Goes by fast.
~ingrid[Reply]
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Kathy said on April 24th, 2009 at 6:01 pm
OMGoodness, this looks sooo good!!!
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Andrew & Carlene Wood said on April 30th, 2009 at 3:32 pm
I made this last night for dinner and we all loved it!! MY sister and her two teenage friends ate with us and loved it also!! they couldn’t get enough of the rice!!
Thanks for the wonderful recipe![Reply]
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Andrew & Carlene Wood said on April 30th, 2009 at 3:32 pm
I made this last night for dinner and we all loved it!! MY sister and her two teenage friends ate with us and loved it also!! they couldn’t get enough of the rice!!
Thanks for the wonderful recipe![Reply]
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