Guac to the Future

Seared Beef Strips with Avocado-Tomato Salsa over Warm Rice

35 minutes
Serves 4
DinnerMexican
Herb's take

Channeling the fresh, bold flavors of Mexican cuisine, this dish is all about contrast: juicy seared beef meets a zippy avocado-tomato salsa. You'll master quick pan-searing and the magic of a chunky salsa that does double duty as a sauce and salad.

Ingredients

Yield
4

Instructions

  1. 01
    In a bowl, whisk together the lime juice and zest from 2 limes, ground cumin, smoked paprika, 2 tablespoons olive oil, minced garlic, 1 teaspoon salt, and black pepper.
  2. 02
    Add the beef strips to the marinade, turning to coat. Let sit at room temperature for 15 minutes while you prepare the salsa.
  3. 03
    Combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, for 5 minutes. Fluff before serving.
  4. 04
    In a medium bowl, gently toss together diced avocado, tomatoes, red onion, jalapeño, cilantro, and the remaining 1/4 teaspoon salt with 1 tablespoon olive oil.
  5. 05
    Taste the salsa and add a bit more lime juice if you like extra zing.
  6. 06
    Heat a large cast iron or heavy skillet over high heat until just starting to smoke. Add marinated beef strips in a single layer (work in two batches if needed).
  7. 07
    Sear beef for 2-3 minutes per side, turning just once, until nicely browned and medium-rare inside. Transfer to a plate and let rest for 5 minutes before slicing.
  8. 08
    To serve, divide the warm rice among four plates. Top with seared beef strips and a generous spoonful of avocado-tomato salsa.
  9. 09
    Garnish with extra cilantro and, for bonus points, a lime wedge on the side.

Want your own batch?

I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.