For our Steak Tacos, we pan-sear flank steak to give it the browned exterior and crisp, brittle edges characteristic of grilled meat. A paste of oil, cilantro, scallions, garlic, and jalapeño applied to the steak and scraped off just before cooking gives the meat a flavor boost without sacrificing browning. Mexican Rice is a pilaf-style dish infused with tomatoes, chiles, and onion. To keep the rice grains distinct, we rinse them of excess starch before cooking. Equal portions of chicken broth and fresh tomatoes are ideal for a savory liquid base. To further enhance the flavor, color, and texture, we also add a little tomato paste.
Printable Shopping Lists: Steak Tacos and Mexican Rice