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 New York strip, and, when cooked (and marinated) well, tastes just as good. I’m serving it here with a delicious avocado crema and some quick-pickled cabbage for added brightness and acidity.
Equipment
Here’s everything you need to make steak bowls at home:
- blender
- large bowl
- medium bowl
- chef’s knife
- cutting board
- large castiron skillet
- paper towel
- tongs
- instant-read thermometer
You can find the full ingredients list and recipe instructions below!
Cooking Tips
- A little hack for ripening avocados. If your avocado isn’t ripe yet, leave it on the window sill in direct sunlight for a few hours. This will help speed up the process!
- Sliced or grated cabbage. If you don’t feel like slicing the cabbage, try grating it on a box grater instead. The results will be similar and save you from extra chopping! Wrap your leftover cabbage tightly in cling wrap and store in the fridge. It will stay fresh like this for 2 weeks.
- Using an instant-read thermometer is the best way to tell the doneness of your steak. Aim the needle into the centre of the thickest part of your steak. The best way to approach this is from the side, going in towards the centre.
- Slice against the grain for tender, not chewy bites. Look for the naturally occurring lines in your steak, these are muscle fibers, also known as “the grain”. Position your knife so it’s running perpendicular to the grain, creating a 90° angle, and slice. This is known as “slicing against the grain” and it is your best line of defence against a chewy steak.
Ingredients
Method
- To a blender add ¾ of your cilantro, 1 avocado, 1 jalapeño (top removed), 2 garlic cloves and 1 tsp cumin. Cover with the juice of 3 limes and the 3 tbsp neutral oil. Blend until smoot—depending on your blender, you might need to add a splash of water to help it along. Once smooth, add a pinch of salt. Taste and adjust seasoning. Transfer ¼ of the crema to a large bowl and set the rest in the fridge for later.
- To the large bowl with crema, add 1 lbs steak. Cover with 1 tbsp salt and 1 tbsp rice vinegar. Toss to coat, then cover and let marinate for 30 minutes, or as much time as you have!
- While that marinates, make your quick-pickle cabbage and rice. Thinly slice 1/4 head cabbage, then transfer it to a medium bowl. Sprinkle with ½ tsp salt and toss to coat. Add 3 tbsp apple cider vinegar, 2 tbsp red wine vinegar, 1 tbsp agave and 1/4 cup water. Toss again and set aside until ready to eat. Make rice by following package instructions.
- Heat a large cast iron skillet on medium heat. Once hot, add 1 tbsp oil and continue to heat until the oil is shimmering. Using paper towel, wipe away any excess marinade and transfer to the hot pan. Sear for 5-8 minutes on one side, undisturbed. Flip and continue cooking for another 5 minutes, or until an instant-read thermometer inserted into the centre reads 120-130°F. Remove from heat and let rest for 10 minutes.
- Using a sharp knife, slice against the grain, yielding long, thin strips. Serve over rice, topped with pickled cabbage, leftover avocado crema and remaining cilantro.