These Spiced Steaks Become a Complete Meal With a Side of Rice and Beans

Perk up the flavor of your steak dinner with a delicious rub, side, and sauce. Steve Klise/TNS

A cilantro and jalapeño paste added verdant flavor and subtle spice to black beans and rice as well as a creamy avocado sauce.

Ancho-Rubbed Flank Steak and Cilantro Rice With Avocado Sauce

Serves 4

• 1 cup long-grain white rice
• 1 (15-ounce) can black beans, rinsed
• 1 (2-pound) flank steak, trimmed and cut into 4 equal steaks
• 1 tablespoon ancho chile powder
• 2 teaspoons table salt, divided
• 3/4 teaspoon pepper, divided
• 2 tablespoons vegetable oil
• 2 cups fresh cilantro leaves and stems, chopped coarse
• 1/4 cup jarred sliced jalapeño chiles
• 1 teaspoon grated lime zest plus 2 tablespoons juice
• 1 avocado, halved, pitted, and chopped coarse

Bring 2 quarts water to boil in a large saucepan over high heat. Add rice and cook, stirring occasionally, until just tender, about 12 minutes. Drain rice in a fine-mesh strainer and return it to the saucepan. Stir in beans and cover to keep warm.

Rub steaks with chile powder, 1 teaspoon salt, and 1/2 teaspoon pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees F (for medium-rare), 4 to 7 minutes per side. Transfer to a carving board, tent with foil, and let rest for 10 minutes.

Pulse cilantro, jalapeños, lime zest, and juice, and remaining 1 teaspoon salt and 1/4 teaspoon pepper in a food processor until finely chopped, about 10 pulses, scraping down bowl as needed. Transfer 2 tablespoons cilantro mixture to rice and stir to combine. Add avocado and 1/2 cup water to the processor and process until smooth, about 30 seconds. Slice steaks and serve, drizzling with sauce.

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