I’m not much into the 30 min. meals with Rachael Ray, but while laying on the couch with the creepin crud, I watched her make this meal and figured I had to give it a try. I followed the recipe to the letter and have only one adjustment I would make and that is the heat on the Flank Steak, a bit too spicy for me and I like it hot! Other than that it was perfect.
Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and guacamole Stacks
2 to 2 1/4 pounds flank Steak
1 1/2 tablespoons grill seasoning
1 Tbsp. dark Mexican chili powder
1 lime zested (the best part)
Cooking spray or oil to coat grill or grill pan
2 Tbsp. butter
1 cup white rice (I used brown, South beach friendly)
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 Tbsp. tomato paste
2 tsp hot sauce, eyeball it
1 pound small to medium shrimp peeled and deveined
2 Tbsp.finely chopped cilantro leaves or flat parsely
2 ripe beef steak tomatoes sliced
2 Hass avocados, halved and scooped out of skin and sliced
1 sm. red onion thinly sliced
1/2 cup crumbled queso Asadero
Preheat outdoor grill or indoor grill pan to high. Rub meat with mix of grill seasoning, chili powder and lime zest. Let meat stand 10 min. Grease grill surface then add meat and cook 7-8 min. on the first side, 5-6 min. 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 min. (Follow the directions on your brown rice package if exchanging) Add Shrimp to the pot in the last 5 min. of cooking. The shrimp will steam on the top of the rice. Cook the shrimp until pink and firm. Combine (fold) the seafood and cilantro to the rice and season to taste.
Season sliced tomatoes with salt and dress the avocado with lemon juice. Make stacks alternating the tomatoes with avocado and onions.
Slice the steak at an angle. Serve on a bed of shrimp rice with the guacamole stacks along side. Garnish the stacks with the cheese crumbles.