Careme

Ingredients

• Certified Angus Beef Boneless Flank Steak

  12 ounces $14.99
• Fresh Large Green Bell Pepper

  1 pepper $1.50
• Fresh Sweet Corn on the Cob-Each

  1 ear $1.25
• La Preferida® Extra Long Grain Rice

  1/2 cup $2.49
• Garlic

  2 cloves $0.99
• Green Onions

  2 green onions $1.50
• Olive oil

  2 tablespoons
• Smoked paprika

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Garlic powder

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon
• Water

  1 cup
• Charles Smith Wines Boom Boom! Syrah Washington Red Wine

  1 bottle $24.99

Instructions

1. Heat a grill to medium-high. Slice 1 green bell pepper into wide strips, shuck 1 ear corn, mince 2 garlic cloves, and thinly slice 2 green onions.
2. Pat 12 ounces flank steak dry. Rub it with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/8 teaspoon cayenne, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; let stand for 15 minutes while the grill heats.
3. While the steak rests, combine 1/2 cup rice, 1 cup water, 2 minced garlic cloves, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes; remove from the heat and keep covered for 5 minutes.
4. Toss the strips from 1 green bell pepper and the shucked 1 ear corn with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Grill them alongside the seasoned 12-ounce flank steak, turning occasionally; cook the vegetables for 6–8 minutes until charred and grill the steak for 4–6 minutes per side until it reaches 145°F.
5. Rest the grilled 12-ounce flank steak for 8 minutes. Cut the kernels from the grilled 1 ear corn, chop the grilled 1 green bell pepper, and fold both into the cooked 1/2 cup rice with 2 sliced green onions.
6. Slice the rested 12-ounce flank steak thinly against the grain, divide the pepper-corn rice between two plates, and arrange the steak over the top.