Mar Y Tierra Recipe

Marinate steak

Pat the top sirloin dry. In a shallow bowl or zip-top bag, combine 1.5 tbs olive oil, lime juice, soy sauce, 2 tsp minced garlic, ground cumin, chili powder, 1 tsp salt and 0.5 tsp black pepper. Add steak and turn to coat. Marinate at room temperature for 15–30 minutes (or refrigerate up to 2 hours).

Cook steak

Heat a cast-iron skillet or grill over high heat until very hot. Add 1 tbs vegetable oil and swirl. Remove steak from marinade and blot excess. Sear steak 3–4 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C), longer for desired doneness. Transfer to a cutting board, tent with foil and rest 5–8 minutes, then slice thinly against the grain into bite-size strips.

Prepare shrimp and vegetables

Pat shrimp dry and season with 0.5 tsp salt, 0.25 tsp black pepper and smoked paprika. Slice mushrooms and onion if not done; mince garlic.

Sauté

Heat a large skillet over medium-high heat. Add 1 tbs butter and 1 tsp olive oil. Add sliced mushrooms and sauté 3–4 minutes until they begin to brown. Add sliced onion and continue 2–3 minutes until softened. Push vegetables to the side, add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque. Add 1 tsp minced garlic during the last 30 seconds and stir to combine. Finish with chopped cilantro/parsley, taste and adjust salt. Keep warm.

Cook rice

Rinse rice under cold water until water runs clear. In a small pot bring 2 cups broth, 0.25 tsp salt and 1 tbs butter to a boil. Add 1 cup rice, reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Make cheese dip

In a small saucepan over low heat, combine 1 cup processed cheese (or shredded cheddar) and 0.25 cup milk. Stir frequently until smooth and melted. If using shredded cheese, add milk gradually and stir to avoid oil separation. Stir in diced mild green chiles if using. Keep warm and spoon over rice when plating.

Prepare beans

Warm 1 cup refried beans in a small saucepan over low heat with 1–2 tbs water or broth to reach desired consistency. Stir in 0.25 tsp cumin and 0.25 tsp salt, taste and adjust. Keep warm.

Plate 1 cup cooked rice in one section of the plate. Spoon cheese dip over the rice (about 3–4 tbs). Place a portion of warmed beans next to the rice (about 1/2 cup). Arrange sliced steak strips and the shrimp & mushroom sauté alongside.

Garnish with shredded lettuce, a dollop (about 2 tbs) of sour cream, diced tomato, sliced avocado and a sprinkle of fresh cilantro. Place an orange slice and optional lime wedges on the plate for brightness.

Serve immediately so the steak remains tender and the shrimp stay hot. Offer extra cheese dip and lime wedges at the table.