Carne Asada* Dinner Recipe

Marinate steak

In a shallow dish or resealable bag, whisk together 2 tbs olive oil, 2 tbs lime juice, 1 tbs soy sauce, minced garlic, chopped cilantro, 1 tsp cumin, 1 tsp kosher salt and 1/2 tsp black pepper. Add the steak, turning to coat fully. Marinate in refrigerator for at least 30 minutes and up to 4 hours (30–60 minutes is fine for quick service).

Bring to room temperature

Remove the steak from the fridge 20–30 minutes before grilling to come closer to room temperature for even cooking.

Grill steak

Preheat a grill or grill pan to high heat (450–500°F / 230–260°C). Lightly oil the grates or pan. Remove excess marinade and place steak on the hot grill. Cook 3–5 minutes per side for medium-rare (thicker steaks may need longer). Use an instant-read thermometer: target 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium. Let steak rest 5–8 minutes after grilling.

Slice

Slice the rested steak thinly against the grain into strips and keep warm until plating.

In a bowl, toss mixed salad greens, halved cherry tomatoes and sliced red onion with 2 tbs cilantro-lime vinaigrette (or dressing of choice). Keep chilled until serving.

Rinse 1 cup rice under cold water until water runs clear. In a small pot bring 2 cups water, 1/4 tsp salt and 1 tsp butter or oil to a boil. Add rice, stir once, reduce heat to low, cover and simmer 18 minutes. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

In a small saucepan heat 1 tbs oil over medium. Add 1/4 cup chopped onion and cook 2–3 minutes until softened. Add 1 cup cooked pinto or black beans, 1/2 tsp cumin and 2–3 tbs bean liquid or water. Simmer 5–8 minutes until warmed and slightly thickened. Mash a few beans with the back of a spoon if you prefer a creamier texture. Season to taste with salt and pepper.

Halve and pit the avocado. Scoop flesh into a bowl and mash lightly with a fork. Stir in 1 tbs lime juice and 1/4 tsp salt. Adjust seasoning to taste. Spoon 1/4 cup sour cream into a small dish or spoon onto the plate next to guacamole.

Transfer 1/2 cup fresh salsa to a small serving bowl and taste; adjust with a squeeze of lime or pinch of salt if desired.

Warm tortillas on a hot dry skillet or comal 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Brush lightly with 1 tsp butter or oil if desired. Keep warm wrapped in a towel until serving.

On each dinner plate arrange a portion of sliced carne asada, 3 cups tossed salad (or a plated portion), 1 cup cooked rice, 1 cup warmed beans, a scoop of guacamole (from 1 avocado) and 1/4 cup sour cream, 1/2 cup salsa, and 4 warmed tortillas. Garnish steak with extra chopped cilantro and a lime wedge if desired.