Earth, Sea & Sky Alambres Recipe
Grilled steak, marinated chicken breast, gulf shrimp & salsa roja. Served with spanish onions, mixed bell peppers, melted oaxaca cheese, Mexican rice and flour tortillas.
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Ingredients
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Meat and Seafood
Marinade
Vegetables
Cheese
Rice and Tortillas
Salsa Roja
Method
Preparation of Marinade
- 1
Make the Marinade
In a mixing bowl, combine olive oil, lime juice, minced garlic, cumin, paprika, salt, and black pepper. Whisk until well combined.
- 2
Marinate Meat
Place the steak and chicken breasts in a large resealable bag. Pour half of the marinade over the meat, seal the bag, and refrigerate for at least 1 hour. Add shrimp to the remaining marinade and let sit at room temperature while the meat marinates.
Cooking
- 3
Prepare Salsa Roja
In a bowl, mix together diced tomatoes, finely chopped onion, cilantro, minced jalapeño, lime juice, and salt. Set aside to let flavors meld.
- 4
Grill the Meat
Preheat the grill to medium-high heat. Remove the steak and chicken from the marinade and discard the marinade. Grill the steak for about 5-7 minutes per side for medium-rare, and the chicken for about 6-8 minutes per side until fully cooked. Grill the shrimp for 2-3 minutes per side until they are pink and opaque.
- 5
- 6
Melt Cheese
Once the vegetables are cooked, add the Oaxaca cheese on top and cover the skillet to let it melt for about 2-3 minutes.
- 7
Warm Tortillas
Warm the flour tortillas on the grill or in a dry skillet for about 30 seconds on each side.
Plating
- 8
Serve
On a large platter, arrange the grilled steak, chicken, and shrimp. Serve with sautéed vegetables, melted Oaxaca cheese, Mexican rice, and warm flour tortillas. Top with salsa roja.