Ingredients
Steak Bites
1 lb flank steak or sirloin, cut into bite-sized pieces
2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp ground cumin
½ tsp salt
½ tsp black pepper
1 tbsp fresh cilantro, chopped (for garnish)
Yellow Rice
1 cup long-grain white rice
2 cups chicken or vegetable broth
1 tbsp olive oil
½ tsp turmeric
½ tsp cumin
Salt to taste
Pico de Gallo
1 cup tomatoes, diced
½ red onion, finely diced
1 tbsp fresh cilantro, chopped
1 tbsp lime juice
Salt and pepper to taste
Instructions
Prepare the Yellow Rice:
In a saucepan, heat olive oil over medium heat.
Add rice and toast for 2 minutes, stirring occasionally.
Add broth, turmeric, cumin, and salt, then bring to a boil.
Reduce heat, cover, and simmer for 15-18 minutes until the rice is tender and the liquid is absorbed. Set aside.
Cook the Steak Bites:
In a bowl, mix steak pieces with garlic powder, onion powder, smoked paprika, cumin, salt, and pepper.
Heat olive oil in a skillet over medium-high heat.
Add steak bites and cook, turning occasionally, for about 4-5 minutes until they are browned and slightly charred on the edges.
Remove from heat and let rest for a couple of minutes.
Make the Pico de Gallo:
In a bowl, combine diced tomatoes, red onion, cilantro, lime juice, salt, and pepper. Toss to combine.
Assemble the Dish:
Serve the steak bites alongside a portion of fluffy yellow rice.
Add a generous spoonful of pico de gallo on the side.
Garnish the steak with fresh cilantro for a vibrant, colorful presentation.
Serve:
Enjoy this flavorful and fresh meal with soft, warm lighting to highlight the textures and colors.
