A hearty and flavorful steak dinner bowl with a twist - it's served upside-down for a fun presentation. Tender flank steak is layered with sautéed vegetables, rice, and black beans, then baked to perfection.
Ingredients: 1 lb flank steak. Salt and pepper to taste. 2 tablespoons olive oil. 1 onion, thinly sliced. 2 bell peppers, thinly sliced. 2 cloves garlic, minced. 1 cup cooked rice. 1 cup black beans, drained and rinsed. 1 avocado, sliced. 1/4 cup chopped cilantro. Lime wedges for serving.
Instructions: Get the oven ready by heating it up to 400F 200C. Add a lot of salt and pepper to the flank steak. In a pan, heat the olive oil over medium-high heat. For three to four minutes on each side, sear the steak until it turns brown. Take it out of the pan and set it aside. If you need to, add more olive oil to the same pan. It will take about 5 minutes of cooking the onions and bell peppers until they get soft. After you add the garlic, cook for one more minute. In the bottom of a baking dish, put the cooked vegetables. Cut the cooked flank steak across the grain into thin slices. Put the steak slices on top of the vegetables in the baking dish. Cover the steak slices with black beans and cooked rice. Put foil over the baking dish and bake it in a hot oven for 15 to 20 minutes, or until it's fully heated through. Take it out of the oven and let it cool down a bit. To serve, put a serving bowl on top of the baking dish and flip it over so that the contents are in the bowl. This will make an upside-down presentation with the steak on top. Serve with lime wedges on the side and avocado slices and chopped cilantro on top.
Prep Time: 20 minutes
Cook Time: 25 minutes
Elevage Nanimo Acceuil
