- 4 cloves garlic, finely chopped
- 1 round tablespoon ancho chili powder or other mild-medium chili powder
- 1/4 cup Worcestershire sauce
- About 1/3 cup extra virgin olive oil (EVOO)
- Salt and lots of coarse black pepper
- 4 flat iron steaks (6-8 ounces each) or 1 1/2-2 pounds flank steak
For the steak, combine the garlic, chili powder, Worcestershire sauce and EVOO. Season the steak with a little salt and lots of black pepper and cover in the dressing. Marinate for 30 minutes or up to a few hours.
Place the onions in small bowl and dress with the lime juice, salt and pepper. Toss to coat and reserve.
30 minutes before dinner, start the rice: Place the spinach, jalapeño, garlic and cilantro in a food processor and finely chop. Reserve in a small bowl. Bring the chicken stock to a boil and add the rice. Stir, bring to a boil, then add a drizzle of EVOO and reduce the heat to a simmer. Cover and cook for 16 minutes, then add in the spinach mixture and stir to combine. Cover and cook for 1-2 minutes more, then turn off the heat. Season the rice with salt and pepper, to taste.
While the rice cooks, heat a flat griddle or grill pan or large cast iron skillet over medium-high heat.
Meanwhile, rinse the processor bowl and return it to the base for the horseradish sour cream. Add the horseradish, sour cream, avocado, lemon juice and salt and process into a smooth sauce. Transfer to a serving bowl and reserve.
For the salsa, combine the tomatoes in a small bowl with the jalapeños and cilantro and season with salt. Cook the meat for 8-12 minutes for rare to medium-well, turning once. Let the meat rest for a few minutes, then slice thinly against the grain.
Heat a skillet over medium-high heat with a drizzle of EVOO. Add the bacon and render, then add the shrimp and cook to pink, 3-4 minutes, season with paprika, cumin and coriander.
Heat a skillet over medium-high heat with a drizzle of EVOO, add bacon and render then add shrimp and cook to pink, 3-4 minutes. Season with paprika, cumin, coriander.
To serve, serve the sliced steak and shrimp with the tortillas, horseradish sour cream, tomato salsa and pickled onions for topping. Serve the green rice along with refried or black beans alongside.