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1. Combine the chipotle chili powder, cumin, Mexican oregano, half of the garlic (minced), the juice of 1 lime, 1 tbsp of the olive oil and 1 tsp of the salt in a bowl or dish. Add the flank steak, turn to coat, and marinate at room temperature for 30 minutes.
1.5 lb Flank steak,
2 tsp Chipotle chili powder,
1 tsp Ground cumin,
1 tsp Mexican oregano,
2 clove Garlic,
1.0 piece Limes,
1.0 tbsp Olive oil,
1 tsp Salt
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2. Meanwhile, finely dice 0.5 of the white onion, the Roma tomatoes and the jalapeño, and chop the cilantro. Toss together with the juice of 1 lime and a pinch of salt to make the pico de gallo, reserving a small handful of cilantro for the rice. Set aside.
1.0 piece Limes,
2 tsp Salt,
1 cup Cilantro,
0.5 piece White onion,
4 piece Roma tomatoes,
1 piece Jalapeño
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3. Rinse the rice, then combine it with the water, a pinch of salt and the remaining minced garlic in a small pot. Bring to a boil, cover, reduce to low and cook for 15 minutes. Rest covered for 5 minutes, then fluff and stir in the reserved cilantro and the juice of the remaining lime.
2 clove Garlic,
1.0 piece Limes,
2 tsp Salt,
1 cup Long-grain white rice,
1.5 cup Water,
1 cup Cilantro
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4. Drain the black beans without rinsing, warm them in a small saucepan over medium-low heat for 5 minutes, and season with a pinch of salt. Keep warm.
2 tsp Salt,
1 can Black beans, canned
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5. Slice the bell peppers and the remaining 1 white onion into strips. Heat 1 tbsp of the olive oil in a large skillet over high heat, then cook the peppers and onion for 6 minutes until charred at the edges. Add the corn kernels and cook for 3 minutes more until lightly blistered. Season with a pinch of salt and transfer to a plate.
1.0 tbsp Olive oil,
2 tsp Salt,
2 piece Bell peppers,
1.0 piece White onion,
1.5 cup Corn kernels, frozen
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6. Blend or whisk the Greek yogurt with the chipotle peppers in adobo and a pinch of salt until smooth, adding a splash of water if needed to make it drizzle-able.
2 tsp Salt,
1 cup Plain Greek yogurt,
2 tbsp Chipotle peppers in adobo
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7. Wipe out the skillet and heat the remaining 1 tbsp olive oil over high heat until just smoking. Sear the steak for 4 to 5 minutes per side for medium-rare, or until it reaches 130°F (54°C) inside. Rest for 8 minutes, then slice thinly against the grain.
1.5 lb Flank steak,
1.0 tbsp Olive oil
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8. Divide the rice and black beans among 4 bowls. Top with the sliced steak, fajita peppers and corn, and pico de gallo, then drizzle with the chipotle Greek-yogurt sauce.
