Sliced Chili Rubbed Flank Steak On Spicy Rice with Shrimp and Guacamole Sta

Ready in 30 minutes
3 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Sliced Chili Rubbed Flank Steak On Spicy Rice with Shrimp and Guacamole Sta"

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Great taste and very tender. Spicy rice and guacamole-shrimp is delicious

"Everybody loved this recipe the only thing I changed was I substituted the flank steaks for pork chopped was a big hit"

- Fabioso

Ingredients

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Ingredients
2 lbs flank steak; (up to 2 1/4-lbs)
1 1/2 tablespoons grill seasoning; a palm full and a half
1 tablespoons dark Mexican chili powder; a palm full
1 lime; zested
Cooking spray; or oil to coat grill or grill pan
2 tablespoons Butter
1 cup White rice
1 small Onion; chopped
1/2 red bell pepper; chopped
1 jalapeno pepper; seeded and chopped
2 cloves garlic; chopped
2 cups Chicken Stock
2 tablespoons Tomato paste
2 teaspoons hot sauce; eyeball it
1 pound shrimp; peeled and deveined
2 tablespoons cilantro leaves; finely chopped, or flat leaf parsley
Salt
2 ripe beefsteak tomatoes; sliced
2 Hass avocados; halved, scooped from skin and sliced
1/2 Lemon
1 small red onion; thinly sliced
1/2 cup queso Asadero; crumbled

Original recipe makes 4

Servings  

Preparation

Preheat outdoor grill or indoor grill pan to high. Rub the meat with a mixture of grill seasoning, chili powder and the lime zest. Let meat stand 10 minutes. Grease grill surface then add meat and cook 7 to 8 minutes on the first side, 5 to 6 minutes on the flip side for medium doneness.

For the rice, heat a medium sauce pot over medium heat. Add butter, and when melted add rice and toast for a couple of minutes. Add the onion, bell pepper, jalapeno and garlic and cook for a few minutes to begin to soften the veggies. Add stock and raise heat to bring up to a bubble. Stir in the tomato paste and hot sauce. Reduce heat to simmer, cover the pot and cook 18 minutes, until rice is tender. Add shrimp to the pot in the last 5 minutes of cooking. The shrimp will steam on top of the rice. Cook the shrimp until pink and firm. Combine the seafood and cilantro into the rice and season with salt, to taste.

Season sliced tomatoes with salt and dress the avocado with lemon juice. Make 4 stacks alternating the tomatoes with avocado and onions.

Slice the steaks and serve on a bed of shrimp rice, the guacamole stacks alongside. Garnish the guacamole stacks with cheese crumbles.

Notes

Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 20 min Level: Easy

Credits

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Verified by SunnyJF
Calories Per Serving: 2103 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Everybody loved this recipe the only thing I changed was I substituted the flank steaks for pork chopped was a big hit
Fabioso 2 years ago
This was a FANTASTIC recipe. So flavorful and it looks like a professional chef made it! I was very impressed.
meemer88 5 years ago
Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 20 min Level: Easy [I posted this recipe.]
off2cook 5 years ago
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