Like flank steak with rice

“Walking” around the internet at the beginning of 2024, more specifically in recipe videos, I lost count of how many were about rice with flank steak and its variations with beer, soy sauce, mustard…

I have a very distant memory, of the wife of one of my father’s cousins, who on festive days, when the family gathered in their backyard, she would make meat cooked in dark beer. The smell was stunning and, affectionately enough, she let me try a piece as soon as she opened the pan to see if it was ready. I don’t remember what cut the meat was, just that it was beef and delicious, and when I came across this recipe, for rice with skirt steak, such an affectionate memory came to my mind that I could almost smell the past.

So I decided to do it 🙂

It was a very pleasant experience, I didn’t use dark beer because I didn’t have any on the day I decided to make it, I used a pure malt with good quality spices. It was really very tasty, I will definitely repeat it using a dark beer, I believe the color is more beautiful, but if by some chance, the use of alcohol is not an option in your life, I suggest you use a non-alcoholic beer, just to having the added flavor in the final composition, you won’t regret it.

And let’s get to the point: Rice with flank steak in beer.

Ingredients
1 kg of flank steak (1 whole small piece)
1 can of beer (350 ml)
1 large or 2 small onions
3 tomatoes
4 cloves of garlic
1 tablespoon of salt (shallow)
1 tablespoon chimichurri (I used one without pepper)
1/2 pack of green scent
2 cups of needle rice
4 cups of beef broth + boiling water
150 g of grated cheese

Method of preparation
Seal the entire piece, on all sides, in a very hot pressure cooker, so that it is golden brown. Add the garlic, onion and tomato to the piece in the pressure cooker, all chopped into small cubes. Season with salt and chimichurri, if you want to add any more seasoning, feel free.
Add the beer and top up with water until it covers the meat, cover and as soon as pressure comes to bear, cook for 40 minutes. Turn off, let the pressure release, remove only the meat and shred with the help of 2 forks. Saute the rice in a pan and add the cooked meat, add the meat broth left in the pressure cooker, which will give about 2 cups of broth, top up with hot water to make 4 cups, adjust the salt and Stir well, from time to time, the idea is that it becomes creamy like a risotto, so leave it on low heat and there is no need to cover it, if it starts to dry out, add hot water little by little, just to finish cooking. When you realize that the rice has cooked, still wet, add the grated cheese, stir and turn off, cover and let it rest for 5 minutes. Finish with finely chopped green chilli and serve warm, if possible with a leafy salad.

There’s no mistake, bon appetit!

When you do, take a photo and tag me on Instagram, see you soon.