Categories: Meals
Ingredients
- 3/4 cups Parboiled White Rice
- 6 Cilantro Sprigs
- 1 Lime
- 1 Shallot
- 2 Roma Tomatoes
- 1 Jalapeño Pepper
- 2 Flat Iron Steaks
- 6 6" Flour Tortillas
- 1 oz. Grated Cotija Cheese
Directions
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Bring medium pot with 1 ½ cups water, ½ tsp. salt, a pinch of pepper, and rice to a boil. Reduce to a simmer, cover, and cook 15-20 minutes until rice is tender and liquid has been absorbed, 15-20 minutes. While rice cooks, prepare ingredients. Fluff with fork, then stir in half the cilantro (reserve remaining for pico de gallo), lime zest (to taste), and 1 tsp. lime juice. Cover and set aside.
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Mince cilantro (no need to stem). Zest lime, halve, and juice. Peel and halve shallot. Cut into ¼" dice. Core Roma tomatoes and cut into ¼" dice. Stem jalapeño, halve, seed, and mince. Rinse steaks, pat dry, and season both sides with ½ tsp. salt and ½ tsp. pepper.
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Combine shallots (to taste), jalapeño pepper (to taste), tomatoes, and remaining cilantro in a small mixing bowl. Stir together with ¼ tsp. salt and 1 Tbsp. lime juice. Set aside and allow flavors to marry, stirring every few minutes to marinate evenly.
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Heat a grill pan or outdoor grill to medium heat. Drizzle steaks with ½ tsp. olive oil and place on hot grill. Grill until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove from grill, brush with remaining lime juice, and rest 3 minutes. Slice steak as thinly as possible. While steak rests, grill tortillas.
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Place tortillas on grill one at a time and cook until lightly charred and pliable, 15-30 seconds per side.
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Place three tortillas on plate and top with steak. Top with pico de gallo and sprinkle with cotija cheese. Serve rice on side.