Ingredients:

  • 2 lbs flank steak or sirloin, thinly sliced against the grain
  • 3 tbsp honey
  • 2 tbsp chipotle peppers in adobo sauce, minced
  • 2 tbsp olive oil
  • 1 tbsp lime juice
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cups long-grain white rice, rinsed
  • 3 cups water
  • 2 tbsp fresh lime juice
  • 1/2 cup fresh cilantro, chopped
  • 1 tbsp butter
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1/2 cup red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1/2 tsp salt

Instructions:

  1. In a medium bowl, combine honey, minced chipotle peppers, olive oil, lime juice, garlic, cumin, paprika, salt, and pepper. Stir until the honey is fully integrated.
  2. Toss the thinly sliced beef into the marinade. Ensure every piece is coated. Let it sit at room temperature for 15 minutes.
  3. In a saucepan, combine rinsed rice, water, and butter. Bring to a boil, then cover and reduce heat to low. Simmer for 15–18 minutes until water is absorbed.
  4. Remove rice from heat. Fold in fresh lime juice and chopped cilantro. Cover and let steam for 5 minutes.
  5. In a separate bowl, stir together black beans, corn, red onion, jalapeño, cilantro, lime juice, and salt. Set aside to let flavors meld.
  6. Place a skillet over medium-high heat until very hot. Add the beef in a single layer (working in batches if necessary). Sear undisturbed for 2–3 minutes until a dark mahogany crust forms.
  7. Flip the beef and cook for another 2 minutes until the honey caramelizes into a sticky, glossy coating. Remove immediately.