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These spiced steaks become a complete meal with a side of rice and beans

Jessica Rudolph, America's Test Kitchen on

A cilantro and jalapeno 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 jalapeno chiles

1 teaspoon grated lime zest plus 2 tablespoons juice

1 avocado, halved, pitted, and chopped coarse

1. 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.

2. 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 (for medium-rare), 4 to 7 minutes per side. Transfer to a carving board, tent with foil, and let rest for 10 minutes.

3. Pulse cilantro, jalapenos, 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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