This yummy idea for enjoying a delectable NNBeef flank (or skirt) steak was developed by our Oak Cliff neighbor Marcie Locke Dodd – thanks, Marcie! A nice NNBeef sirloin steak could also be substituted beautifully.
1 NNBeef flank steak
1 tbsp olive oil
freshly ground salt and pepper
1 cup uncooked rice
1/4 cup chopped fresh cilantro
1/2 cup Queso Fresco
1 tbsp adobo sauce
1 tsp cracked chilis
1 lime, juiced
1/4 cup butter
Bring steak to room temperature. On both sides of steak, drizzle oil and freshly ground salt and pepper. Grill steak to rare or medium-rare, remove from heat, tent with foil and let rest. Cook rice according to package directions in a 2 qt. saucepan. Meanwhile, chop cilantro. Combine melted butter with adobo sauce, juice from one lime, cracked chilis, and 1 tbsp cilantro. When rice is done (just before serving), add remaining cilantro to rice and crumble in Queso Fresco. Mix until blended. To serve, slice steak against the grain thinly, then layer rice and slices of grilled steak and drizzle with the seasoned butter.
