3 pounds flatiron steak (Any tender cut is great, but flatiron is the most affordable.)
1/2 cup olive oil
2 Tbsp. minced garlic
2 Tbsp. chopped fresh cilantro
Salt and Pepper
Mexican Fried Rice (Recipe below)
Pinto Beans (Recipe below)
Pico de Gallo Salsa (Recipe below)
Place olive oil, garlic and cilantro in a medium mixing bowl. Mix well. Season steak with salt and pepper to taste and place in olive oil mixture. Marinate for 15-20 minutes. While steak is marinating, prepare rice and beans (Recipes below).
When rice and beans are nearly done, heat BBQ to medium high heat. Remove steak from marinade and grill to taste 5-7 minutes per side. Allow steak to rest for 5 minutes. Slice steak into 2 inch slices and serve with warm corn tortillas, Mexican Fried Rice and Pinto Beans.
Mexican Fried Rice:
2 Tbsp. olive oil
1/2 cup diced onion
2 cups Arborio rice
6 cups chicken stock
3 Tbsp. finely chopped fresh cilantro
1/2 cup chopped fresh tomatoes
In a large, deep frying pan, heat oil over medium heat and add onion. Saute onion for 3 minutes. Add
rice and saute until golden brown, 5-7 minutes. Add 1 cup of chicken stock. It should sizzle when it hits the pan. Stir rice and chicken stock. Simmer for 5 minutes. While stirring, add a second cup of chicken stock. Simmer rice and liquid until liquid cooks away. Add a third cup of stock and stir well. Continue to simmer rice until liquid cooks away. Add next 3 cups of stock, one at a time, stirring often. Before each addition, allow liquid to cook away. When all six cups of stock have been added and rice is soft and fluffy, remove from heat. Add chopped cilantro and tomatoes and stir to combine.
3 cans whole pinto beans
6 cups of water
1 whole onion, roughly chopped
2 Tbsp. sea salt
1 Tbsp. pepper
Place beans in a large saucepan and cover with water. Add onion, salt and pepper. Stir to combine. Bring to a boil over medium high heat. Reduce heat to medium low and simmer beans for 10 minutes.
Pico de Gallo Salsa:
2 roma tomatoes, diced
1 medium onion, diced
2 Tbsp. cilantro, finely chopped
1 jalapeno, seeds removed and finely chopped
Juice of 1 lime
Garlic salt to taste (about 2 tsp.)
Chop tomatoes, onion, cilantro, and jalapeno and combine in medium serving bowl. Squeeze lime juice on top of mixture and add salt. Stir.