Texas Chili-Rubbed Flank Steak Chimichurri Plate
Texas grill plate built around flank steak rubbed with ancho and cumin then seared hard and rested, sliced against the grain and finished with a vivid green chimichurri, plated with charred poblano peppers and a smoky black bean rice for a deep border-state weekend dinner.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat both flank steaks dry. Mix ancho powder, 2 tsp cumin, smoked paprika, cayenne, 1 tsp salt, and black pepper in a small bowl. Pick parsley and oregano leaves. Mince garlic and red chillies. Halve both poblanos, remove seeds.
Build
Pulse parsley, oregano, garlic, red chillies, olive oil, vinegar, and 0.5 tsp salt until coarse. Let rest on bench 5 minutes for flavors to bloom.
Simmer
Bring rice, water, remaining 0.5 tsp cumin, and remaining 0.5 tsp salt to boil over high heat 3 minutes. Cover, reduce to low, cook 15 minutes until tender. Stir black beans through off heat.
Char
Heat grill pan over high 4 minutes. Brush poblanos with 2 tsp oil, char skin-side down 6 minutes until blistered. Transfer to board to cool. While poblanos cool, peel charred skin and tear flesh into strips.
Sear
Coat both flank steaks with remaining 2 tbsp oil, press spice rub into both sides. Lay on hot grill pan, sear undisturbed 4 minutes for deep crust. Flip, sear 3 minutes until medium-rare inside.
Rest and plate
Transfer steaks to board, rest 6 minutes. Slice thinly against the grain, fan onto plates. Mound black bean rice alongside, drape poblano strips over rice, spoon chimichurri generously over steak. Divide between two plates and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.