Mex-Asian Marinated Flank Steak and Rice

This recipe started as steak fajitas on the grill, but the weather wasn't cooperating.  Since the marinade I had used was a little bit Asian-infused, I decided to go with a fusion themed creation that would keep me out of the rain while cooking.  This was a relatively cost-effective dish, and flank steak leftovers are great for all kinds of lunches (sandwiches, wraps, over salad...).  I LOVED the marinade for the steak, and still want to try it on the grill sometime soon.

Ingredients:

flank steak

Uncle Ben's "Boil-in-a-bag" rice - 2 bags

3/4 c soy sauce

1/2 c EVOO

S&P

1/4-1/3 c fajita seasoning (I use Ortega) - divided in half
1-2 bell peppers

1 jalapeno

1 onion

1 garlic clove

1 tbsp butter

Directions:

About a day ahead of time:

Get your flank steak marinating in the soy sauce, EVOO, 1/2 of the fajita seasoning, and S&P in an oven-safe baking dish.  I usually dump everything on top of the steak and then turn several times to coat.  I think I did this Thursday morning and cooked Friday night.  Just make sure it is tightly covered in the refrigerator, and remove about 45 minutes before you're ready to cook so it can reach room temperature.

1. Preheat your oven to 450 degrees, and make sure your meat has time to get to room temperature out of the refrigerator.

2. Boil about 6 cups of water for your rice (use the instructions on the box).  I use 2 bags for this recipe.

3. Get a large grill or saute pan heated up over medium-high heat.  Turn your steak to coat again while waiting.  Once hot, place your flank steak on the hot pan (if hot enough, there should be a sizzle).  Cook about 3-4 minutes per side until just browned, return to the baking dish in the remaining marinade.  Plop into the oven while you finish off the rice.

4. Chop your garlic, onion, jalapeno, and bell peppers.  Melt 1 tbsp butter in the same pan used for the steak over medium to medium-high heat.  Dump your veggies in and get them all coated in the juices and butter. 

5. Drain your rice and add to the veggies.  Add the remaining fajita seasoning, S&P, and continue to toss in the pan over heat.

6.  Remove your steak and check on it (I would check on it about 10 minutes after putting into the oven).

7.  When steak has reached desired done-ness, transfer to a cutting board and slice against the grain.

8.  Pour the juices from the baking dish over the rice, remove from heat, and mix well.

9.  Serve your steak over rice, and garnish with a jalapeno slice!  You can add cheese and maybe even sour cream too, if you want to sway the dish back towards the mexican side.