Combination Recipe

Marinate

In a shallow dish combine 2 tbs olive oil, 2 tbs lime juice, minced garlic (2 cloves), 1 tsp cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Reserve one-quarter of the marinade for basting. Add the chicken breasts (lightly pounded to even thickness) and the steak to the marinade, coating both sides. Marinate at room temperature for 20 minutes or refrigerate up to 2 hours.

Preheat Grill

Preheat a grill or grill pan to medium-high heat (about 425°F/220°C). Oil the grates or brush the grill pan with a little oil to prevent sticking.

Grill Steak

Remove steak from marinade and let excess drip off. Grill steak 3–5 minutes per side for medium-rare (time varies with thickness). During grilling, brush once with reserved marinade. Transfer cooked steak to a cutting board and tent with foil. Rest 5–10 minutes before slicing thinly across the grain.

Grill Chicken

Grill the chicken breasts 5–7 minutes per side, or until an instant-read thermometer registers 165°F (74°C) in the thickest part. Brush with reserved marinade while cooking if desired. Transfer to a board and rest 5 minutes before slicing into strips.

Rinse 1 cup rice under cold water until water runs clear. In a medium saucepan heat 1 tbs olive oil over medium heat, add 1 minced garlic clove and sauté 30 seconds until fragrant. Add the rice and stir to coat for 1 minute. Pour in 2 cups chicken broth (or water) and 1 tsp salt. Bring to a boil, 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.

Heat the canned refried beans in a small saucepan over low heat. If too thick, stir in up to 2 tbs water to reach a creamy, scoopable consistency. Keep warm until serving.

In a bowl combine 4 cups mixed salad greens, halved cherry tomatoes, thinly sliced red onion and chopped cilantro. Toss gently and season with a squeeze of lime and a pinch of salt to taste, or serve dressing on the side.

Cut lime into wedges for serving.

For the guacamole: halve and pit 2 ripe avocados, scoop flesh into a bowl. Add 1 tbs lime juice, 0.5 tsp salt and optional diced tomato. Mash with a fork to desired texture. Adjust salt and lime to taste.

Spoon 1/2 cup sour cream into a small bowl and chill until ready to serve.

Warm store-bought or homemade salsa briefly if desired, or serve at room temperature in a small bowl.

Warm tortillas: heat a skillet over medium heat and warm each tortilla 20–30 seconds per side, brushing lightly with butter or oil if desired, or wrap tortillas in foil and warm in a 350°F (175°C) oven for 8–10 minutes.

To plate (serves 2): Divide rice and refried beans between two plates. Fan sliced grilled steak and grilled chicken on each plate. Add a serving of salad, a scoop of guacamole, a dollop of sour cream, and a small bowl or spoonful of salsa. Place 3 warmed tortillas per person alongside and garnish with lime wedges and extra cilantro.