Tender grilled rib-eye steak and six grilled shrimp served with rice, beans, pico de gallo, and tortillas.

In a bowl, combine olive oil, minced garlic, lime juice, cumin, chili powder, salt, and black pepper. Mix well.

Prepare the Marinade

Place the rib-eye steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, preferably up to 2 hours.

Marinate the Steak

Preheat the grill to medium-high heat. Remove the steak from the marinade and let any excess drip off. Grill the steak for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from the grill and let it rest for 5 minutes before slicing.

Grill the Steak

While the steak is resting, toss the shrimp with a little olive oil, salt, and pepper. Grill the shrimp for about 2-3 minutes per side until they are pink and opaque.

Grill the Shrimp

On each plate, serve a portion of grilled rib-eye steak with grilled shrimp on the side. Add a serving of rice, beans, pico de gallo, and warm tortillas.

Serve

Rib-eye steak

Shrimp (large, peeled and deveined)

Olive oil

Garlic (minced)

Lime juice

Cumin

Chili powder

Salt

Black pepper

Rice (cooked)

Beans (refried or whole)

Pico de gallo

Tortillas

El Tampiqueno

Make El Tampiqueno Recipe in just 1h . Tender grilled rib-eye steak and six grilled shrimp served with rice, beans, pico de gallo, and tortillas.

El Tampiqueno Recipe

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