BushyEyes: [Recipe originally posted here](https://www.triedandtruerecipe.com/2018/02/28/seared-flank-steak-rice-and-beans-with-roasted-poblano-sauce-and-lime-cilantro-cream/)
This recipe was SO tasty – I mean, who can’t resist perfectly seared flank steak, flavorful black beans, fluffy rice, and a smoky, roasted poblano sauce? All topped off with a tasty lime-cilantro sour cream, this seared flank steak recipe is heaven on a plate (or in a bowl, you do you!).
The trick to seared flank steak is not moving it at all while it’s cooking to get a really nice crust all over. If you have a very thin flank steak, you may need to only sear it for 3-4 minutes per side for rare to medium rare. If your steak is a bit thicker, you may need to cook for 6-7 minutes per side.
You may have some leftover poblano sauce, but you can save it and re-use it in soup, like chicken tortilla soup or even beef chili!
I’m marking this recipe as intermediate because it’s a lot of moving parts, so if you can get yourself a helper, that’d be best!
#GRADE
Serves: 2, with leftover poblano sauce
Cost: $
Skill Level: Intermediate
Time to Make: 1 hour 15 minutes
#INGREDIENTS FOR SEARED FLANK STEAK AND RICE
1 pound flank steak
1 cup rice
1 teaspoon butter, optional
1 teaspoon cumin
2 poblano peppers
1 medium red onion
4 cloves garlic
1 tablespoon olive oil
2 small tomatoes
1 small hot pepper (such as serrano)
4 scallions, divided
1 14.5-ounce can of black beans
1 4.5-ounce can of chopped green chilis
Juice of 4 limes, divided
4 ounces sour cream
3/4 cup loosely packed fresh cilantro, divided
Salt, pepper, and cayenne powder to taste
2 tablespoons plus 1 teaspoon olive oil
FOR SERVING
Shredded cheese or sliced radishes (optional)
#METHOD
Prepare Ingredients: Preheat oven to 350ºF. Trim and remove the seeds of the poblano peppers and cut the body of the pepper into thirds. Peel the red onion and cut into wedges. Peel the garlic cloves. Trim the scallions and separate the white and light green parts. Mince the white parts of all 4 scallions. Mince the dark green parts of 2 scallions and set aside for garnish. Leave the dark green parts of the remaining 2 scallions whole. Drain and rinse the black beans. Mince 1/4 cup fresh cilantro.
Roast the Vegetables: Toss the poblano peppers, red onion wedges, and the 4 peeled garlic cloves with 1 tablespoon of olive oil and season with salt and pepper on a sheet pan. Transfer to the oven and roast for 35-45 minutes until well browned and softened. Set aside to cool a bit.
Cook the Rice: While the vegetables are roasting, prepare the rice. Combine the 1 cup white rice with 1 cups water, 1 teaspoon butter (optional), and a sprinkle of salt. Bring to a boil, stir once, and then reduce heat to very low and cook for 15 minutes without disturbing. Turn off the heat and set aside for 5-10 minutes before fluffing with a fork. After cooking, toss the rice in a bowl with a bit of salt, 1 teaspoon cumin, and juice of 1 lime. Keep warm. Wipe out the pot you used to cook the rice.
Prepare the Beans: In the pot you used to cook the rice, heat 1 teaspoon of olive oil. Add the minced scallions whites and cook for 45 seconds until fragrant. Add the chopped green chilis and the drained black beans. Season with salt, pepper, and a dash of cayenne powder if desired. Reduce heat to very low and cook for 15-20 minutes. Taste and season to your taste. Add juice from 1 lime and stir. Set aside and keep warm.
Prepare the Poblano Sauce: In a food processor, pulse 1/2 cup fresh cilantro along with the hot pepper and the 2 whole dark green scallion parts until finely chopped. Add the two tomatoes and the roasted vegetables and pulse until very smooth. It will take a minute or two or pure pulsing to create the smooth consistency. Add juice of 1 lime and pulse to combine. Taste and season with salt and pepper. Transfer to a small bowl and keep warm.
Prepare the Lime-Cilantro Cream: In a small bowl, whisk the sour cream, juice from the last lime, 1/4 cup minced cilantro, and salt to taste until the sauce is creamy and smooth. Set aside.
Prepare the Steak: Heat the remaining 2 tablespoons of olive oil in a skillet over medium high until very hot. Pat the steak dry and season all over with salt and pepper. Add to the skillet and cook for 5-7 minutes per side. (Or 3-4 minutes per side if your steak is thin). Rest for 10 minutes before slicing thinly against the grain.
To Serve: Spoon the poblano sauce onto plates and pile the cooked rice on top and spoon the beans over the rice. Sprinkle cheese (optional), sliced radishes (optional), and the reserved minced scallion greens over the entire dish. Arrange a few slices of steak on top of each plate. Drizzle with the cilantro-lime cream. Enjoy!
numeralCow: Hot damn that looks good.
emmytee: I bet the ant that ate this loved it.
