Sliced Chili Rubbed Flank Steak on Spicy Rice with

Name: Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 2 1/4 pounds flank steak; 1 1/2 tablespoons grill seasoning, a palm full and a half; 1 tablespoons dark Mexican chili powder, a palm full; 1 lime, zested; Cooking spray or oil to coat grill or grill pan; 2 tablespoons butter; 1 cup white rice; 1 small onion, chopped; 1/2 red bell pepper, chopped; 1 jalapeno pepper, seeded and chopped; 2 cloves garlic, chopped; 2 cups chicken stock; 2 tablespoons tomato paste; 2 teaspoons hot sauce, eyeball it; 1 pound small to medium shrimp, peeled and deveined; 2 tablespoons finely chopped cilantro leaves or flat-leaf parsley; Salt; 2 ripe beefsteak tomatoes, sliced; 2 Hass avocados, halved, scooped from skin and sliced; 1/2 lemon; 1 small red onion, thinly sliced; 1/2 cup crumbled queso Asadero

Servings: persons

2 to 2 1/4 pounds flank steak
1 1/2 tablespoons grill seasoning, a palm full and a half
1 tablespoons dark Mexican chili powder, a palm full
1 lime, zested
Cooking spray or oil to coat grill or grill pan
2 tablespoons butter
1 cup white rice
1 small onion, chopped
1/2 red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, chopped
2 cups chicken stock
2 tablespoons tomato paste
2 teaspoons hot sauce, eyeball it
1 pound small to medium shrimp, peeled and deveined
2 tablespoons finely chopped cilantro leaves or flat-leaf parsley
Salt
2 ripe beefsteak tomatoes, sliced
2 Hass avocados, halved, scooped from skin and sliced
1/2 lemon
1 small red onion, thinly sliced
1/2 cup crumbled queso Asadero

1
Preheat outdoor grill or indoor grill pan to high.
2
Rub the meat with a mixture of grill seasoning, chili powder and the lime zest.
3
Let meat stand 10 minutes.
4
Grease grill surface then add meat and cook 7 to 8 minutes on the first side, 5 to 6 minutes on the flip side for medium doneness.
5
For the rice, heat a medium sauce pot over medium heat.
6
Add butter, and when melted add rice and toast for a couple of minutes.
7
Add the onion, bell pepper, jalapeno and garlic and cook for a few minutes to begin to soften the veggies.
8
Add stock and raise heat to bring up to a bubble.
9
Stir in the tomato paste and hot sauce.
10
Reduce heat to simmer, cover the pot and cook 18 minutes, until rice is tender.
11
Add shrimp to the pot in the last 5 minutes of cooking.
12
The shrimp will steam on top of the rice.
13
Cook the shrimp until pink and firm.
14
Combine the seafood and cilantro into the rice and season with salt, to taste.
15
Season sliced tomatoes with salt and dress the avocado with lemon juice.
16
Make 4 stacks alternating the tomatoes with avocado and onions.
17
Slice the steaks and serve on a bed of shrimp rice, the guacamole stacks alongside.
18
Garnish the guacamole stacks with cheese crumbles.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 to 2 1/4 pounds flank steak, 1 1/2 tablespoons grill seasoning, a palm full and a half, 1 tablespoons dark Mexican chili powder, a palm full, 1 lime, zested, and more.

Yes, Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions