Step 1
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.
Step 2
Spicy Rice and Beans: Prepare rice according to package directions.
Step 3
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.
Step 4
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.
Step 5
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.
Substitution Tip:
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
-Sugar
-Lime juice
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.
Decorative Tip: If you are serving guests, you may want to add watermelon slices as a decorative touch!
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