Great topped with crunchy taco strips!
Cook the Dainty Long & Wild rice according to package instructions. When done, stir in the black beans. Set aside and keep warm.
Preheat the oven to 450*F/230*C. Heat an oven-safe cast iron or heavy bottom pan over high heat. Season the steak generously with salt and pepper. Add the oil to the pan, and when it begins to smoke, place the meat in. Reduce the heat to medium high and cook the steak until it becomes golden and crusty on one side, about 5 minutes. Flip the meat over and place the pan into the oven. Allow to roast for 5 minutes, or until the internal temperature is 130*F/55*C for medium rare, or 140*F/60*C for medium.
Immediately remove the pan from the oven and remove the streak onto a plate to rest.
While the meat is resting, place the pan back onto a medium high heat. Add in the sliced onions and peppers. Sauté for 5-7 minutes, or until the onions have softened and the peppers have colored slightly. Season with salt and pepper. Remove from the heat.
In a small bowl, stir together the mayonnaise, sriracha, and lemon juice. Set aside.
Once rested, slice the steak into thin slices.
To serve, spoon some of the rice and beans into a bowl, top with some of the onion and pepper mixture. Lay a few slices of the meat around. Sprinkle some shredded lettuce and drizzle the mayo mixture on top. Finally, top with some shredded cheddar. Serve warm.
You can totally improvise with whatever you have on hand as far as veggies or meat to add to this bowl.
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