Grilled Lime-Jalapeño Steak: In small bowl, whisk together oil, lime zest, lime juice, garlic, jalapeño, cilantro, cumin, soy sauce, salt and pepper. Transfer to resealable plastic bag; add steak and marinate in refrigerator for at least 2 hours and up to overnight.
Spicy Rice and Beans: Prepare rice according to package directions.
In large skillet set over medium heat, add oil, onion, garlic and salt and cook, stirring occasionally, for 3 to 5 minutes or until starting to soften. Increase temperature to medium- high, stir in chipotles, pinto beans, tomato sauce and broth; bring to a boil. Stir in rice. Cover and reduce heat to medium. Cook, stirring occasionally, for 5 to 8 minutes or until heated through and sauce has thickened and clings well to rice and beans. Add lime juice and cilantro; stir until combined.
Preheat grill to medium-high heat; grease grate well. Remove steak from marinade and shake off any excess; discard marinade. Grill steak, turning once, for 8 to 10 minutes or until instant- read thermometer inserted sideways into center reads 130-135°F for medium-rare. Alternatively, cook to preferred doneness. Let steak rest for 10 minutes before thinly slicing against the grain.
Assembly: Serve rice and beans and sliced steak on large platter with tortillas, lettuce, pico de gallo, guacamole, sour cream, queso fresco, cilantro and lime wedges.
Substitute pico de gallo with salsa verde, if preferred.
Pair taco platter with a pitcher of watermelon aqua fresca. What you’ll need:
-Water or seltzer water
-Watermelon chunks, deseeded and with the rind removed
How To Make: You’ll want to begin by liquidizing these ingredients together in a blender. Once you have a smooth mixture, pass it through a strainer to remove any solids. Finally, add some more water into the mixture and leave to chill until you are ready to serve it.