Ingredients
Scale
For the Flank Steak:
- ¼ cup canola oil
- ⅓ cup soy sauce
- ¼ cup red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried mustard
- 1 (1-1.5 lb) flank steak
For the Cheddar Rice:
- 1½ cups rice (I used a brown jasmine)
- 1½ cups water
- 1½ cups milk
- 2 tablespoons unsalted butter
- 4 oz grated sharp cheddar cheese
- Salt and pepper, to taste
For the Chipotle Drizzle:
- 1 canned chipotle chile, plus 2 teaspoons of the adobo sauce from the can
- ½ cup mayonnaise
- ¼ tablespoons Greek yogurt or sour cream
- Juice of 1 lime
- Pinch of cumin
- Pinch of salt
Optional Toppings/Additions:
- Corn-tomato salad
- Diced avocado
- 1 (15-oz) can drained and rinsed pinto or black beans, warmed
- Sautéed onions and peppers
- Chopped cilantro or parsley
- Chopped scallions
- Lime wedges
- Sour cream
Instructions
For the Flank Steak:
- Mix the ingredients for the marinade together in a shallow baking dish. Add the steak and toss to coat in the marinade. Cover and place in the fridge for 4-8 hours. (TIP: this is a great time to prep the corn-tomato salad and chipotle drizzle. They both get better the longer they hang out in the fridge).
- Preheat the grill to high. Remove the steak from the marinade and place on the hot grill. Grill for 3-4 minutes per side, or to desired doneness.
- Remove from the grill, tent with foil, and allow to rest for 10 minutes before thinly slicing into strips.
For the Cheddar Rice:
- While the steak is cooking, add the rice, water, milk, and butter to a medium saucepan. Place over medium-high heat, bring to a boil, and then cover and reduce the heat to a low simmer. Cook for 15-20 minutes (check your rice package for recommended cook time) or until the rice is tender and the liquid has been absorbed.
- Fluff the rice with a fork and then stir in the cheddar cheese, working quickly so the residual heat will melt the cheese. Add another splash of milk or water, as needed, to get the rice really creamy. Season, to taste, with salt and pepper. Keep warm until you are ready to serve.
For the Chipotle Drizzle:
- Place all the ingredients in a food processor and blend until completely combined and smooth. Check for seasoning. The sauce can be made ahead and stored in the fridge.
To Serve:
- Divide the rice between serving bowls and top with the steak and other desired components. Drizzle everything with the chipotle sauce and garnish with fresh herbs, scallions, and a spritz of fresh lime juice. Serve immediately.