Cielo, Mar, Y Tierra Plate Recipe

Marinate steak

In a shallow dish combine 2 tbs olive oil, minced garlic, 2 tbs lime juice, 1 tbs soy sauce, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add the steak, turn to coat, cover and refrigerate for at least 30 minutes and up to 4 hours.

Remove steak from refrigerator 20 minutes before cooking to come closer to room temperature. Preheat a grill or heavy skillet to high heat. Pat steak dry with paper towels to ensure a good sear.

Cook steak 3–5 minutes per side for medium-rare depending on thickness (internal 125–130°F / 52–54°C) or longer to desired doneness. Let rest 8–10 minutes tented with foil, then slice thinly across the grain. Keep warm until plating.

Season chicken

Slice chicken breasts into 1/2-inch strips or bite-sized pieces. In a bowl toss with 1.5 tbs olive oil, 1 tbs lime juice, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt and 1/2 tsp black pepper. Let sit 10–20 minutes.

Heat a skillet over medium-high heat. Add a little oil if pan is dry. Cook chicken pieces in a single layer 3–5 minutes per side until cooked through and juices run clear (internal 165°F / 74°C). Remove from heat and keep warm.

Prepare shrimp

Pat shrimp dry. Toss with 1 tbs olive oil, minced garlic, 1/2 tsp paprika, 1/4 tsp cayenne, 1/2 tsp lime zest, 1/2 tsp salt and 1/4 tsp black pepper.

Heat a skillet over high heat until hot. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Do not overcook. Remove from pan and keep warm.

Cook rice

Rinse 1 cup rice under cold water until water runs clear. In a small saucepan bring 2 cups water, 1 tbs oil/butter and 1/2 tsp salt to a boil. Add rice, stir once, reduce heat to low, cover and simmer 15 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with fork. Stir in optional lime zest and 2 tbs chopped cilantro.

Warm and season beans

Heat 1 tsp olive oil in a small skillet over medium heat. Add 1/4 cup finely chopped onion and sauté 3–4 minutes until softened. Add 1 minced garlic clove and cook 30 seconds. Add 1 cup drained black beans, 1/2 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper. Cook until heated through, about 3–4 minutes, mashing some beans with the back of a spoon for creaminess. Stir in 1 tbs lime juice and taste-adjust seasoning.

Assemble salad

In a large bowl combine 4 cups mixed greens, 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber, 1/4 cup thinly sliced red onion, sliced avocado and 2 tbs chopped cilantro. In a small bowl whisk 2 tbs olive oil, 1 tbs lime juice, 1/4 tsp salt and 1/4 tsp black pepper. Drizzle dressing over salad and toss gently to coat just before serving.

Warm tortillas & plate

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side, or wrap in foil and heat in a 350°F/175°C oven 8–10 minutes. Alternatively microwave wrapped in a damp paper towel for 30–45 seconds. Arrange steak slices, chicken pieces, shrimp, a scoop of rice and beans, salad and 2–3 tortillas on each plate. Garnish with lime wedges, chopped cilantro and sliced radishes.