Tex-Mex Flank Steak Meal

My husband has to travel to Phoenix for work and always loves to go to this same hole in the wall Tex-Mex place when he is there.  He says their food is the best.  So, needless to say, I was pretty excited when he said this dinner turned out better than anything he could have gotten at that restaurant!  The meal consisted of a marinated flank steak with an avocado sauce, roasted tomatoes and bell peppers, and cilantro-lime rice.  It was outstanding and probably enhanced by the fact we ate after the kids went to bed.  Somehow a meal without tears, fighting, food all over the floor and in small children’s hair is so much nicer!   (An added bonus – minus the time to marinate the meat, this meal took us less than a half an hour to put together, my kind of meal!)

Flank Steak Marinade

1/4 c. olive oil
2 Tbsp. + 2 tsp. g/f soy sauce
2 green onions,chopped
2 cloves of garlic, minced
2 Tbsp. lime juice
1/4 tsp. crushed red pepper
1 tsp. cumin
1 1/2 Tbsp. brown sugar
1 lb. flank steak

Instructions:

Combine all ingredients in a large bowl or freezer bag.  Marinate for 4-24 hours in the fridge.

Heat a skillet to high heat.  Add entire contents of bag to skillet.  Cook meat 2-4 minutes per side, browning on all sides but leaving meat medium to medium rare in the middle (cook to your liking).

Remove from heat, cover with foil and let sit for 5-10 minutes before cutting.  Slice thinly and serve over rice, topped with Avocado Sauce.

Avocado Sauce

2 ripe avocados
1/4 c. cilantro, finely chopped
1 1/2 tsp. minced garlic
1 Tbsp. olive oil
1/2 Tbsp. red wine vinegar
2 Tbsp. lime juice
salt/pepper to taste

Instructions:

In a medium bowl, mash avocado with a fork until fairly smooth (think consistency of mashed baby food).  Add the remaining ingredients and mix well.  Serve over flank steak.

Roasted Tomatoes and Bell Peppers

1 each red, yellow, and orange bell pepper, cut into 2 inch pieces
1 c. cherry tomatoes
olive oil
salt/pepper to taste

Instructions:

Preheat oven to 425 degrees.

Line a baking dish with tin foil (for easy clean-up).  Lay vegetables out on the pan in a single layer.  Drizzle with olive oil and stir the veggies to coat.  Sprinkle with salt and pepper to taste.

Bake veggies in the oven 20-30 minutes or until they are tender and just browned on the bottom side.  Do not stir while baking.

Cilantro-Lime Rice

1 c. brown rice
1/4 c. cilantro, finely chopped
2 Tbsp. butter (optional)
1-2 Tbsp. lime juice

Cook brown rice according to package directions.  When it is finished stir in cilantro, butter, and 1 Tbsp. lime juice.  Taste and add additional lime juice to your taste preferences.

Husband Rating: 10 out of 10 (a first for the Wilfs!)

Food for Thought: This meal was great as is but I do think it probably could be adapted to the grill.  Simply grill the meat until medium and cook the vegetables in a grilling pan or on kabob skewers.  Yum!

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