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About the Dish

  • Long Grain Rice

    Long Grain Rice

  • Hanger Steak

    Hanger Steak

  • Spice Blend

    Spice Blend

  • Dried Thyme

    Dried Thyme

  • Lemon


  • Tomato


  • Cucumber


  • Sweet Onion

    Sweet Onion

  • Serrano Peppers

    Serrano Peppers

  • Cilantro


  • Flour Tortillas

    Flour Tortillas


In a small saucepan with a lid, combine /rice, 1/4 teaspoon kosher salt/ and /1 1/2 cups water./ Place over high heat, and bring to a boil. Reduce heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes. Remove from heat, leaving covered until ready to serve.
While rice cooks, prepare your mise en place: Zest and juice lemon. Halve tomatoes between stem and blossom end; gently squeeze out seeds and discard. Chop tomato flesh; measure out 1 cup (save any extra for another use). Peel and dice onion, and measure out 1 cup (save any extra for another use). Peel cucumber, and halve lengthwise. Use a spoon to scoop out seeds and discard. Dice cucumber flesh. Measure out 1/2 cup (save any extra for another use). Chop serrano (wear gloves if you have them, and wash your hands and cutting board immediately after you finish). Finely chop cilantro leaves and stems.
Rub /steak/ on all sides with a total /1 teaspoon cooking oil./ In a small bowl, combine /lemon zest,/ /Sandra's Latin Spice Blend, thyme, 1/4 teaspoon kosher salt/ and /1/4 teaspoon ground black pepper./ Rub the spice mixture all over steak. Let the steak sit at room temperature 10 minutes.
Make pico de gallo: In a medium bowl, combine /measured tomato, onion/ and /cucumber, serrano/ (the whole pepper will yield a spicy dish; for less heat, use half of pepper or none), /cilantro, lemon juice/ and /1/4 teaspoon kosher salt./ Set aside.
Heat an indoor grill pan or skillet over medium-high heat. Cook steak for 1 1/2 minutes on each side for medium-rare (for medium, add 1 minute per side; for medium-well, add 2 minutes per side). Allow steak to rest 5 minutes. Thinly slice beef across the grain, and cut any large slices into bite-size pieces.
Wrap /tortillas/ in a paper towel, and microwave on high 45 seconds (or heat them directly over a gas flame 20 seconds per side). Fill each tortilla with beef strips, and top with generous amounts of pico de gallo. Serve with rice on the side, and enjoy!