one flank steak
Whole Foods carne asada spice blend
one cup basmati rice
two tablespoons broken linguini
half cup diced white onion
grated fennel seeds
two cups chicken stock, salted to taste
Look at this fucken flanke steak!!!!
Rub the carne asada spice blend all over it.
Seal it in a vacuum bag to marinate in the fridge for at least a few hours. I was originally planning to sous vide this motherfucker, expecting it take about an hour or two. But everything I read said that for flank steak or skirt steak, you need to sous vide it at the rare-medium rare temperature for 24-48 hours (I guess to tenderize the meat??). Well, we needed to eat the shittio that evening, so I just marinated it and then grilled it (see below).
Sautee the onion in olive oil.
Throw in the linguini and continue to sautee until the onion is toasting and the linguini is starting to brown.
Add the rice and saffron, and continue to sautee until the rice is starting to toast and smells really good.
Add the chicken stock, and some ground pepper and ground fennel, stir well, cover, and put in the pre-heated 350 degree oven for 35 minutes.
Grill one side of the steak for a few minutes and flip it over.
DONE!!! Remove the steak from the grill, wrap it in foil, and let it rest for about five minutes.
Let the pilaf rest with the cover on for about five minutes, and then open it, and fluff with a fork.
Remove the steak from the foil.
Time to eat!!!