El Vaquero Recipe

Time40m

Serves2

Tender grilled rib-eye steak and grilled chicken breast with rice, beans, pico de gallo and tortillas.

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Ingredients

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1
Prepare the Rice and Beans
In a pot, cook 1 cup of rice according to package instructions. In a separate pot, heat up 1 cup of black beans until warm.
2
Grill the Meat
Season the rib-eye steak and chicken breast with salt, pepper, and your choice of spices. Preheat the grill to medium-high heat. Grill the rib-eye steak for about 4-5 minutes on each side for medium-rare. Grill the chicken breast for about 6-7 minutes on each side or until fully cooked.
3
Prepare the Pico de Gallo
In a bowl, mix diced tomatoes, onions, jalapeños, cilantro, lime juice, and a pinch of salt to make the pico de gallo.
4
Warm the Tortillas
Wrap the tortillas in foil and place them on the grill for a few minutes or heat them in a skillet until warm.
5
Assemble the Dish
On a plate, serve the grilled rib-eye steak and chicken breast alongside the cooked rice, beans, pico de gallo, and warm tortillas.