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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Juicy, zesty, and packed with flavor… this is the kind of steak that steals the show from the very first bite. The marinade is fresh, bold, and ridiculously aromatic, while the coconut rice sidekick adds a creamy, slightly sweet balance to the citrusy steak. Perfect for steak lovers looking to elevate their home cooking game.
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Combine lime juice, lemon juice, orange juice, finely chopped onion, minced garlic, cilantro, olive oil, flaky salt, and coriander powder in a bowl.
Coat the flap steak thoroughly with the marinade and let it rest for at least 1 hour, preferably overnight for enhanced flavor.
Take the steak out of the refrigerator 30 minutes before cooking to bring it to room temperature.
Heat a skillet until very hot and sear the steak for 3–4 minutes per side for a rare center.
Slice the steak against the grain for ultra tender and juicy bites.
Combine rice, coconut milk, and salt in a pot.
Cook over medium heat until the rice is tender and the liquid is absorbed.
Char spring onions and jalapeños for a smoky flavor.
Top the steak and rice with fresh cilantro and serve.
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Marinating the steak overnight will significantly enhance the flavor.
Ensure the skillet is very hot before searing the steak to achieve a perfect crust.
Slice the steak against the grain to make it more tender.
Use fresh citrus juice for the marinade to maximize the zesty flavor.
Adjust the salt in the coconut rice to your taste preference.
Can I use a different cut of steak?
Yes, you can use other cuts like skirt steak or flank steak, but cooking times may vary.
How long should I marinate the steak?
At least 1 hour, but overnight marination will yield the best flavor.
Can I substitute coconut milk in the rice?
Yes, you can use regular milk or water, but the coconut milk adds a creamy and slightly sweet flavor.
What’s the best way to char the spring onions and jalapeños?
Use a grill or a hot skillet to char them until slightly blackened for a smoky flavor.
How do I know when the steak is cooked to rare?
Use a meat thermometer; a rare steak should have an internal temperature of 125°F (52°C).
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