Puerto Rican Flank Steak Bowl
Seared flank steak tops brown rice sprinkled with flaxseed, with achiote chimichurri on the side for drizzling. Garlicky green beans and bites of baked mofongo bring a taste of Puerto Rico to the bowl.
Nutritional facts
Protein
42g
Carbs
55g
Calories
630kcal
Fat
25g
Ingredients
Black Pepper, Extra Virgin Olive Oil, Sweet Paprika, Green Beans, Kosher Salt, Flank Steak, Flaxseed, Red Onion, Plantain, Cilantro, Garlic, Oregano, Red Wine Vinegar, Achiote Paste, Canola and Olive Oil Blend, Italian Parsley, Brown Rice
Contains soybeans.
Reviews
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About Anthony Nichols
Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music.
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