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1. Combine the chili powder, ground cumin, smoked paprika, Mexican oregano, garlic powder and 1 teaspoon of the kosher salt. Pat the flank steak dry, rub the spice mix all over it, and let it rest at room temperature for 20 minutes.
1.5 lb flank steak,
2 tsp chili powder,
1.5 tsp ground cumin,
1 tsp smoked paprika,
1 tsp Mexican oregano,
1 tsp garlic powder,
1 tsp kosher salt
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2. Rinse the long-grain white rice until the water runs mostly clear. Combine it with the water and a pinch of the remaining kosher salt in a saucepan, bring to a boil, cover, reduce to low and cook for 15 minutes. Rest off the heat, covered, for 10 minutes.
2 tsp kosher salt,
1.5 cup long-grain white rice,
2.2 cup water
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3. Finely chop the tomatoes, white onion and jalapeño. Toss with the juice of 1 lime, half of the fresh cilantro (chopped) and a pinch of kosher salt to make the salsa.
2 tsp kosher salt,
3 piece limes,
0.5 cup fresh cilantro,
3 piece tomatoes,
0.5 piece white onion,
1 piece jalapeño
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4. Blend the low-fat cottage cheese with the chipotle in adobo sauce, the juice of half a lime and a pinch of kosher salt until completely smooth and creamy. Chill until serving.
2 tsp kosher salt,
3 piece limes,
1.5 cup low-fat cottage cheese,
1 tbsp chipotle in adobo sauce
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5. Heat the vegetable oil in a large cast-iron skillet over high heat until just smoking. Sear the steak 4 to 5 minutes per side for medium-rare (internal temperature 130°F / 54°C). Transfer to a board and rest for 10 minutes.
1.5 lb flank steak,
2 tbsp vegetable oil
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6. In the same skillet over medium heat, warm the black beans with the garlic (minced) and a splash of water for 4 to 5 minutes, mashing a few beans, and season with the remaining kosher salt.
2 tsp kosher salt,
2.2 cup water,
2 can black beans, drained and rinsed,
2 clove garlic
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7. Fluff the cooked rice and fold in the remaining chopped fresh cilantro and the juice of 1 lime.
3 piece limes,
0.5 cup fresh cilantro
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8. Slice the steak thinly against the grain. Divide the cilantro-lime rice, black beans and shredded romaine lettuce among 4 bowls, top with the steak, salsa and sliced avocado, and finish with a generous spoonful of the blended cottage cheese cream. Serve with the remaining lime cut into wedges.
3 piece limes,
3 cup romaine lettuce, shredded,
1 piece avocado
