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Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks Recipe

Sliced Chili Rubbed Flank Steak on Spicy Rice with Shrimp and Guacamole Stacks

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (55)

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Average Rating:

Total Reviews: 55

Showing 41-50 of 55

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  • on February 02, 2007

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    This was very very good. I make it all the time..The rice is amazing. I use all kinds of steak..I can never find flank!

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  • on January 09, 2007

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    This flank steak is soooo tasty! We like spicy food, and both the rice and steak were delicious. When cooked on our outdoor grill, the cooking time for the flank steak is right on with what Rachel says. Also - such an easy recipe - great to entertain with!

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  • on December 28, 2006

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    I didn't make the steak or guacamole stacks, but I did make the rice. I love it. It's great for a dinner party with any type of steak and salad. It's easy to make, but it makes a great presentation.

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  • on December 14, 2006

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    This recipe is fantastic! It really is so easy to make and you'll love it! Its quite spicy, but the guacamole stacks help to cool it all down. My husband and I make this meal all the time now.

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  • on December 12, 2006

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    This is easy to make and tastes great! I've been looking for a good Spanish rice and this works.

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  • on November 08, 2006

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    Liked this recipe very much. Didn't make the guacomole stacks. I never used flank steak before but bought it for $9.99/lb so I could follow the recipe exactly. I have a recipe that calls for a dry rub on top round London Broil that gets cooked in the broiler and think it's just as good as the flank steak for less than half the price.
    The shrimp rice was very tasty and will definitely make again.

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  • on November 03, 2006

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    I've only made the rice part of this meal, haven't tried steak or stacks. I love this rice dish and feel guilty for every rice in a box I've ever made since this takes about the same time with better results, and healthier. I prefer cutting up a large beefsteak tomato and adding that instead of the tomato paste; it has the nutty flavor from the roasted rice.

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  • on November 01, 2006

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    Used a little less jalepeno pepper otherwise followed the recipe to a T. Steak was tender and tasted great over the rice. Another easy recipe. Will make this again. Rachael's tips for flavoring rice are terrific!

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  • on October 17, 2006

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    The steak is a little expensive, but i wouldn't substitue it for anything, i used precooked (frozen from a bagshrimp and let them thaw, i then added them to the rice after it was done just to warm them up. I would make the rice alone with chicken or shrimp again for a meal alone, GREAT FLAVOR! Keep up the great work Rachel!

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  • on October 12, 2006

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    It was easy to make & very tasty. My husband loved it!

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