Flank Steak Enchiladas With Spanish Rice

What You’ll Need

For the Enchiladas

• 1 lb Grass-Fed Flank Steak, thawed and brought to room temperature

• 1 tbsp high-heat oil (grapeseed, lard, or avocado oil)

• 1 tbsp chili powder

• ½ tsp cumin

• 1 tsp kosher salt

• ½ tsp black pepper

• ½ medium yellow onion, chopped (or ⅓ cup diced white part of green onion)

• 4–8 medium flour or corn tortillas

• 8 oz shredded cheese (Monterey Jack, cheddar, or Mexican blend)

• 2 oz (about 4 tbsp) sour cream

• 1 medium tomato, seeded and diced

• ¼ cup green onion tops, thinly sliced

• 2–4 tbsp fresh cilantro, chopped

• 8 oz enchilada sauce (store-bought or homemade)

• Optional: Cotija or queso fresco for topping

Let’s Cook

1. Prepare the Steak

1. Pat steak dry with a paper towel.

2. Mix chili powder, cumin, salt, and pepper in a small bowl. Rub evenly on both sides of the flank steak, pressing seasoning into the meat.

3. Heat oil in a cast-iron pan or grill over medium-high heat.

4. Cook steak for 4–5 minutes per side, or until medium doneness.

5. Let steak rest for 5–10 minutes, then slice thinly against the grain and cut into small ½-inch cubes.

2. Build the Enchiladas

1. In a large bowl, combine cubed steak, chopped onion, sour cream, and 2 oz of the shredded cheese.

2. Lightly coat the bottom of a 9×9 or 9×13 baking dish with enchilada sauce.

3. Fill tortillas with the steak mixture, roll tightly, and place seam-side down in the dish. (Aim for 4–6 tortillas in a 9×9 pan or 6–8 in a 9×13.)

4. Pour the remaining enchilada sauce over the top, then sprinkle with remaining cheese and half the green onions.

5. Bake uncovered at 350°F for 20–25 minutes, until the cheese is melted and the sauce is bubbling.

3. Serve

Remove from oven and rest for 5 minutes.
Top with diced tomato, remaining green onions, cilantro, sour cream, and optional Cotija or queso fresco crumbles.

Spanish Rice

What You’ll Need

• 1 cup long-grain rice

• ½ yellow onion, chopped

• 1 clove garlic, minced

• ½ bell pepper, chopped

• 1 carrot, sliced or chopped

• 1 (24 oz) can crushed tomatoes or tomato sauce

• 2 tbsp chili powder

• Salt and black pepper, to taste

• Chopped cilantro, for garnish

Let’s Cook

1. In a large skillet or saucepan, sauté onion, bell pepper, garlic, and carrot in a drizzle of oil over medium heat until softened.

2. Stir in crushed tomatoes, chili powder, salt, and pepper.

3. Add rice and stir to coat.

4. Bring to a boil, then cover and simmer until rice is tender and most of the liquid has absorbed (cook time will vary by rice type, typically 20–25 minutes).

5. Remove from heat, cover, and let rest for 5–10 minutes to absorb remaining liquid.

6. Fluff with a fork and garnish with fresh cilantro before serving.