Steak Bowls with avocado crema and quick-pickle cabbage

When I want to eat beef, but don’t feel like breaking the bank - or doing a slow cook - I reach for flank steak. It’s usually cheaper than NY strip and when cooked (and marinated) well, hits the spot. I’m serving it here with avocado crema and some quick-pickled cabbage for brightness and acidity.

Watch me make it here!

Time: 40 minutes

Servings: 2-4

Ingredients

1 head cilantro, divided

1 avocado

1 jalapeño, roughly chopped

2 garlic cloves, peeled

½ tsp cumin

4 limes, divided

3 tbsp avocado oil (or another neutral oil), plus more for searing

1-1.5 lbs flank steak

1 tbsp rice vinegar

¼ head purple cabbage

1 tbsp agave syrup (or 1 tsp sugar)

3 tbsp apple cider vinegar

2 tbsp red wine vinegar

¼ cup water

Salt

Serve with: quick-packet flavoured rice (I’m using Tilda Sweet Chili & Lime)

Instructions

1. Start by making your crema. Add ¾ of your cilantro, avocado, jalapeño, garlic and cumin to a blender. Cover with the juice of 3 limes and the avocado oil. Blend until smooth. Depending on your blender, you might need to add a splash of water to help it along. 

2. Once smooth, add a pinch of salt. Taste and adjust seasoning. Transfer ¼ of the blended crema to a large bowl and set the rest in the fridge to cool.

3. In the large bowl, add your steak. Season with ½ tbsp salt and rice vinegar. Cover and let marinate for 30 minutes. 

4. While that marinates, make your quick-pickle cabbage. Start by thinly slicing the cabbage, then transfer it to a medium bowl. Sprinkle with ½ tsp salt and toss to coat. Add apple cider vinegar, red wine vinegar, agave and water. Toss again and set aside until you’re ready to eat. 

5. Make your rice and set it aside. 

6. Heat a large cast iron skillet on medium-low heat. Add 1 tbsp oil and let it get hot. 

7. Using paper towel, wipe away any excess marinade from the steak. When the pan is very hot (almost smoking, but not quite) add the steak and let sear for 5 minutes. Don’t move it! Let it do its thing! 

8. Flip and cook for another 3 minutes. Using an instant-read thermometer, check the internal temperature by inserting the needle into the center of the steak. When it reads 120F, remove from heat and transfer to a cutting board. Let rest for 10 minutes.

9. After 10 minutes, the internal temperature of the steak should rise to 125-130F. Now it’s ready to cut. Slice against the grain, yielding thin strips. 

10. Serve over rice, topped with pickled cabbage, avocado crema and remaining cilantro. 

Tag me if you make it @stefsdinnerdate on Instagram and TikTok <3