Chipotle Flank Steak & Cilantro Rice


"Any leftover steak and rice makes a great salad the next day when added to some romaine lettuce."
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Serving size has been adjusted!
Original recipe yields 4 servings

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  • Prep

  • Cook

  1. Preheat oven to 350'. For steak, heat a grill pan over medium-high heat 5 minutes. Brush both sides of steak with oil and season with salt and pepper. Place steak into pan; cook 6 minutes on each side or until grill marks appear. Transfer steak to plate and let stand 5 minutes.
  2. As steak cooks, start rice, cooking according to package directions. Meanwhile, chop all cilantro; set aside 1/4 cup for rice.
  3. To start butter, remove seeds from chipotle pepper and finely chop. Juice lime to measure 1.5 tsp juice. Combine chipotle pepper, adobo sauce, remaining 1 T cilantro, lime juice & butter in small bowl; mix well.
  4. To finish rice, crumble quesco fresco over rice; stir in along with reserved cilantro.
  5. To serve, microwave butter on high 20 seconds or until melted. Transfer steak to cutting board, slice diagonally against the grain into thin slices. Put sliced steak on serving plates, drizzle with melted butter and serve with rice.


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