Many a great dinner starts with this thought: tasty stuff on top of rice. Does it need to be more complicated than that? Not at all with this rice bowl, bringing the tasty from the steak strips cooked in a piquant tomato sauce, a feisty chimichurri, and the classic combo of crunchy tortilla, rich cheese, and a dollop of cooling sour cream. “Tasty stuff on top of rice,” may not be the musings of an epicurean gourmand, but it sounds like the perfect dinner to us.
Bring a small pot with jasmine rice, 1½ cup water, and a pinch of salt to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.
Mince cilantro (no need to stem).
Halve and juice lime.
Season steak strips with a pinch of salt and pepper.
Make the Chimichurri
Combine jalapeño (to taste), cilantro, 1 Tbsp. olive oil, 2 tsp. lime juice, and a pinch of salt and pepper in a mixing bowl. Set aside.
Start the Steak Strips
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add steak strips to hot pan and stir occasionally until no pink remains, 5-7 minutes.
Finish Steak Strips and Finish Dish
Stir tomato sauce, taco seasoning, and a pinch of pepper into pan.
Bring to a simmer. Once simmering, cook until slightly thickened, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping rice with steak strip-tomato mixture, chimichurri, cheese, tortilla strips, and sour cream. Bon appétit!