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1. Slice the flank steak against the grain into thin strips. Toss with the juice of 2 limes, 1 tbsp olive oil, minced garlic, chili powder, ground cumin, smoked paprika, dried Mexican oregano, salt and black pepper. Marinate for at least 15 minutes, or up to 2 hours in the fridge.
1.5 lb flank steak,
2 piece lime,
1.0 tbsp olive oil,
4 clove garlic,
2 tsp chili powder,
1.5 tsp ground cumin,
1 tsp smoked paprika,
1 tsp dried Mexican oregano,
1.5 tsp salt,
0.5 tsp black pepper
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2. Rinse the long-grain white rice until the water runs mostly clear. Combine with water and a pinch of salt in a saucepan, bring to a boil, cover and reduce to low. Cook for 15 minutes, then rest off the heat, covered, for 10 minutes. Fluff with a fork and squeeze in the juice of 1 lime.
1 piece lime,
1.5 tsp salt,
1.5 cup long-grain white rice,
3 cup water
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3. Slice the red bell pepper, green bell pepper, yellow bell pepper and red onion into thin strips, and thinly slice the jalapeño. Heat 1 tbsp olive oil in a large cast-iron skillet over high heat until smoking lightly. Cook the vegetables in a single layer for 5–6 minutes, stirring occasionally, until charred at the edges but still crisp-tender. Season with a pinch of salt and transfer to a plate.
1.0 tbsp olive oil,
1.5 tsp salt,
2 piece red bell pepper,
1 piece green bell pepper,
1 piece yellow bell pepper,
2 piece red onion,
1 piece jalapeño
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4. Wipe out the skillet, add the remaining olive oil and heat over high heat until very hot. Sear the beef in two batches for 2 minutes per side without crowding, until deeply browned and just cooked through. Return all the vegetables to the pan and toss for 30 seconds to combine.
1.0 tbsp olive oil
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5. Halve, pit and slice the avocados, halve the cherry tomatoes, and chop the fresh cilantro. Squeeze the juice of the remaining lime over the avocado.
1 piece lime,
2 piece avocado,
0.5 cup fresh cilantro,
8 piece cherry tomatoes
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6. Divide the rice among four bowls and top with the beef and pepper mixture. Add the avocado and cherry tomatoes, drizzle lightly with Mexican crema, and scatter with fresh cilantro. Serve with extra lime wedges if desired.
0.5 cup fresh cilantro,
0.2 cup Mexican crema
