Cielo, Mar Y Tierra Recipe

Marinate steak

Pat steak dry. In a shallow dish combine 1 tablespoon olive oil, 2 tablespoons fresh lime juice, minced garlic (2 cloves), 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Rub marinade all over the steak, cover and let rest at room temperature 20–30 minutes (or refrigerate up to 2 hours).

Preheat a heavy skillet or grill to high heat. Add 1 tablespoon neutral oil to the pan. Sear steak 3–4 minutes per side for medium-rare (depending on thickness) until a deep crust forms. Use an instant-read thermometer if available: 125–130°F (52–54°C) for medium-rare. Transfer to a cutting board and tent with foil. Rest 8–10 minutes before slicing thinly against the grain.

Marinate chicken

In a bowl combine 1 tablespoon olive oil, 1 tablespoon lime juice, 1 tsp chili powder, 1/2 tsp ground coriander, 1/2 tsp garlic powder, 3/4 tsp kosher salt and 1/4 tsp black pepper. Add the chicken thighs and toss to coat. Let sit 15–30 minutes at room temperature (or up to 1 hour refrigerated).

Heat a skillet over medium-high heat and add a splash (about 1 tbs) of neutral oil. Cook chicken thighs 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior is caramelized. Transfer to a cutting board, rest 5 minutes, then slice into strips.

Season and cook shrimp

Toss the 12 shrimp with 1 tsp olive oil, 1/2 tsp paprika, 1/4 tsp ground cumin, 1 minced garlic clove, 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat a skillet over high heat with 1 tbs neutral oil. Add shrimp in a single layer and cook 1–2 minutes per side until opaque and just pink (total 2–4 minutes). Remove from heat to avoid overcooking.

Make vinaigrette

Whisk together 3 tbs olive oil, 2 tbs fresh lime juice, 1 tsp honey, 1/2 tsp Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl or jar until emulsified.

In a large bowl combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1/4 cup thinly sliced red onion and 1/4 cup chopped cilantro. Toss with about half the vinaigrette to coat (reserve remaining dressing for serving). Add sliced avocado and sprinkle cotija or feta cheese on top. Adjust seasoning with salt and pepper if needed.

Warm tortillas: heat a dry skillet over medium-high heat. Brush each tortilla lightly with the reserved 1 tsp butter or oil and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep warm wrapped in a towel.

Assemble plates: slice rested steak thinly against the grain. Arrange warm tortillas, sliced steak, sliced chicken, cooked shrimp and salad on a platter or family-style board. Garnish with avocado slices, cilantro, crumbled cotija and lime wedges.

To serve: place a little salad on a warm tortilla, add steak, chicken and 2–3 shrimp, squeeze lime over top and drizzle additional vinaigrette or serve on the side. Enjoy immediately.

Timing tips: cook steak and chicken in separate pans or sequentially; shrimp cooks fastest so do it last or alongside if you have space. Rest proteins before slicing to retain juices. Leftovers store refrigerated in airtight containers up to 3 days (store proteins separately from tortillas).