1. Start by marinating the flank steak. In a large bowl, toss together the steak, olive oil, lemon juice, balsamic vinegar, garlic, honey, oregano, chili flakes, and a generous pinch of salt. Ensure the steak is well coated in the marinade. If you have time, let it marinate for at least 20 minutes to enhance the flavors.
2. Next, heat your grill, grill pan, or skillet to medium-high heat. Once hot, place the marinated steak on the grill. Grill until it’s lightly charred, about 5 to 8 minutes per side for medium-rare. Using a meat thermometer, aim for an internal temperature of 130 to 135 degrees Fahrenheit. Once cooked to your liking, remove the steak and allow it to rest for 5 to 10 minutes, which helps retain the juices.
3. While the steak is resting, take any leftover marinade and pour it into a small pot. Simmer it on medium heat for 5 to 10 minutes until slightly thickened. This will be drizzled over the steak when serving.
4. Now, it’s time to prepare the rice. In a bowl, mix the cooked basmati rice with olive oil, basil, cilantro, dill, lemon zest, and the additional garlic. Season to taste with salt and pepper. This herby rice will complement the steak beautifully.
5. To serve, slice the rested steak against the grain into thin strips. Spoon the reserved marinade over the steak slices for added flavor. Plate the steak over a generous portion of the herby rice, and finish with slices of avocado on top. Enjoy this delightful dish!
