Carne Asada with Rice - Fathom Cooking

Name: Carne Asada with Rice - Fathom Cooking
Total time: 30 min
Ingredients: 1.5 lbs (680g) flank or skirt steak Low FODMAP Info; 1/4 cup (60ml) lime juice (about 3 limes) Low FODMAP Info; 1/4 cup (60ml) orange juice Low FODMAP Info; 3 tablespoons garlic-infused olive oil Low FODMAP Info; 1 teaspoon cumin Low FODMAP Info; 1/2 teaspoon oregano Low FODMAP Info; 1/2 teaspoon salt Low FODMAP Info; 1/4 teaspoon black pepper (optional) Low FODMAP Info; Fresh cilantro, chopped (optional, for garnish) Low FODMAP Info; 1.5 cups (280g) white rice Low FODMAP Info; 3 cups (720ml) water Low FODMAP; 1/2 teaspoon salt Low FODMAP; 1 tablespoon butter Low FODMAP milk Info; 1 Whisk together lime juice, orange juice, garlic-infused oil, cumin, oregano, salt, and pepper in a shallow dish until combined. Equipment: shallow dish, whisk; 4 Reduce heat to low, cover tightly, and simmer for 18 minutes without lifting the lid. Tip: Do not lift the lid—trapped steam is essential for properly cooked rice; 5 Remove rice from heat and let stand covered for 5 minutes to steam and fluff.; 6 Meanwhile, remove steak from marinade and pat completely dry with paper towels. Equipment: paper towels Tip: Dry meat is key for achieving good browning and char; 7 Heat a grill or cast iron pan over high heat until very hot, about 3-4 minutes. The pan should be almost smoking. high heat Equipment: grill or cast iron pan; 8 Cook steak for 4-5 minutes per side without moving it, until nicely charred and internal temperature reaches 145°F (63°C) for medium doneness. 145°F (63°C); 9 Transfer steak to a cutting board and let rest for 10 minutes. Tip: Resting allows juices to redistribute for a more tender result; 11 Fluff the rice with a fork and divide between four plates. Top each portion with sliced steak and garnish with fresh cilantro. Equipment: fork

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Citrus-marinated flank steak with charred grill marks, sliced thin against the grain and served over white rice. The acid marinade tenderizes the meat while kee

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Ingredients

1.5 lbs (680g) flank or skirt steak Low FODMAP Info
1/4 cup (60ml) lime juice (about 3 limes) Low FODMAP Info
1/4 cup (60ml) orange juice Low FODMAP Info
3 tablespoons garlic-infused olive oil Low FODMAP Info
1 teaspoon cumin Low FODMAP Info
1/2 teaspoon oregano Low FODMAP Info
1/2 teaspoon salt Low FODMAP Info
1/4 teaspoon black pepper (optional) Low FODMAP Info
Fresh cilantro, chopped (optional, for garnish) Low FODMAP Info
1.5 cups (280g) white rice Low FODMAP Info
3 cups (720ml) water Low FODMAP
1/2 teaspoon salt Low FODMAP
1 tablespoon butter Low FODMAP milk Info
1 Whisk together lime juice, orange juice, garlic-infused oil, cumin, oregano, salt, and pepper in a shallow dish until combined. Equipment: shallow dish, whisk
4 Reduce heat to low, cover tightly, and simmer for 18 minutes without lifting the lid. Tip: Do not lift the lid—trapped steam is essential for properly cooked rice
5 Remove rice from heat and let stand covered for 5 minutes to steam and fluff.
6 Meanwhile, remove steak from marinade and pat completely dry with paper towels. Equipment: paper towels Tip: Dry meat is key for achieving good browning and char
7 Heat a grill or cast iron pan over high heat until very hot, about 3-4 minutes. The pan should be almost smoking. high heat Equipment: grill or cast iron pan
8 Cook steak for 4-5 minutes per side without moving it, until nicely charred and internal temperature reaches 145°F (63°C) for medium doneness. 145°F (63°C)
9 Transfer steak to a cutting board and let rest for 10 minutes. Tip: Resting allows juices to redistribute for a more tender result
11 Fluff the rice with a fork and divide between four plates. Top each portion with sliced steak and garnish with fresh cilantro. Equipment: fork