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A cilantro and jalapeño paste adds verdant flavor and subtle spice to black beans and rice. The creamy avocado sauce adds color to the dish, which can be garnished with lime, too. 

Ancho-Rubbed Flank Steak and Cilantro Rice with Avocado Sauce 

Serves 4 

Ingredients: 

1 cup long-grain white rice 

1 (15-ounce) can black beans, rinsed 

1 (2-pound) flank steak, trimmed and cut into 4 equal steaks 

1 tablespoon ancho chile powder 

2 teaspoons table salt, divided 

¾ teaspoon pepper, divided 

2 tablespoons vegetable oil 

2 cups fresh cilantro leaves and stems, chopped coarse 

¼ cup jarred sliced jalapeño chiles 

1 teaspoon grated lime zest plus 2 tablespoons juice 

1 avocado, halved, pitted and chopped coarsely 

Directions: 

1. Bring 2 quarts water to boil in a large saucepan over high heat. Add rice and cook, stirring occasionally, until just tender, about 12 minutes. Drain rice in a fine-mesh strainer and return it to the saucepan. Stir in beans and cover to keep warm.
2. Rub steaks with chile powder, 1 teaspoon salt and ½ teaspoon pepper. Heat oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 4 to 7 minutes per side. Transfer to a carving board, tent with foil, and let rest for 10 minutes.
3. Pulse cilantro, jalapenos, lime zest and juice, and remaining 1 teaspoon salt and ¼ teaspoon pepper in a food processor until finely chopped, about 10 pulses, scraping down bowl as needed. Transfer 2 tablespoons of mixture to rice and beans; stir to combine. Add avocado and ½ cup water to the processor and process until smooth, about 30 seconds. 
4. Slice steaks and serve, drizzling with sauce. Serve rice and beans on the side.

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