Description
Ingredients
– 1 lb flank steak or skirt steak
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp garlic powder
– Salt and pepper to taste
– 1 cup uncooked long-grain rice
– 1 3/4 cups chicken broth
– 1/2 cup tomato sauce
– 1/2 cup shredded Monterey Jack or cheddar cheese
– Fresh cilantro, chopped (for garnish)
Instructions
1. Season the steak with olive oil, chili powder, garlic powder, salt, and pepper. Let it sit at room temperature for 15 minutes.
2. In a large skillet over medium heat, cook the steak for 3-5 minutes per side, or until it reaches your preferred doneness. Remove from the skillet, let it rest, then slice into strips.
3. In the same skillet, add the rice and toast for 2-3 minutes over medium heat.
4. Pour in the chicken broth and tomato sauce, stir, and bring to a simmer. Cover and cook on low heat for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
5. Once the rice is done, arrange the steak strips over the rice and sprinkle with shredded cheese.
6. Cover the skillet and let it sit on low heat for 2-3 minutes, or until the cheese melts.
7. Garnish with chopped cilantro and serve hot.
Notes
### Tip:
Serve with a side of guacamole or salsa for a vibrant, flavorful addition.
### Cooking Tip:
Letting the steak rest after cooking ensures it stays juicy when sliced.