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1
For the chimichurri: In a food processor, combine the parsley, cilantro, oregano, garlic, shallot, cumin, pepper flakes, salt, red wine vinegar and honey.
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2
With the food processor running, slowly add the olive oil; the final product should be smooth but still have a bit of texture to it.
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3
For the rice and black beans: Heat the grapeseed oil in a pot over high heat.
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4
Add the rice and coriander and cook, stirring, to toast the rice, about 2 minutes.
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5
Add the vegetable stock and bring to a simmer.
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6
Reduce the heat to low and cook, covered, until the liquid is absorbed, 10 to 12 minutes.
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7
Once the rice is cooked, remove it from the heat and fluff with a fork.
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8
Mix in the black beans, cilantro, lime juice, salt and pepper.
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9
For the smoked tomato salsa: Prepare a smoker with soaked wood chips (cherry or apple wood preferred) and heat to 350 degrees F.
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10
Place the tomato halves, onion quarters, garlic and jalapeno in a pan.
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11
Transfer to the smoker and cook until the onions are tender, 20 to 30 minutes.
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12
Dice half of the onions and half of the tomatoes.
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13
In a food processor, puree the remaining onions and tomatoes along with the jalapeno, garlic and the lime juice.
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14
In a bowl, mix the pureed sauce with the diced onions and tomatoes and the chopped cilantro.
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15
Season to taste with salt and pepper.
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16
For the lemon aioli: In a food processor (or using an immersion blender) combine the lemon juice, mustard, egg, egg yolk and garlic; puree until smooth.
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17
With the motor running, slowly add the olive oil to emulsify the aioli.
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18
Season to taste with salt and pepper.
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19
For the flank steak: Cut the flank steak into six equal portions, slicing against the grain and on an extreme bias.
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20
With the back of a knife, tenderize the steaks by pounding them out on both sides.
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21
Season on both sides with salt and pepper.
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22
Heat a cast-iron skillet over high heat until smoking.
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23
Add just enough grapeseed oil to coat the pan.
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24
Working in batches, sear the steaks on both sides, about 2 minutes.
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25
Remove the steaks to a plate to rest before plating.
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26
To plate: Divide the rice and beans between six plates, mounding it in the center of each plate.
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27
Spoon about 2 ounces of the salsa over the top and then lay a steak over the rice.
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28
Drizzle some chimichurri over the steak.
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29
In a bowl, dress the watercress with lemon aioli.
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30
Top the steaks with the dressed watercress.
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31
Serve.
