Taco Platter with Grilled Lime-Jalapeño Steak and Spicy Rice and Beans
Perfect for casual entertaining, this festive Mexican-inspired platter can be served as a satisfying main or appetizer.
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Ingredients
- 1/4 cup olive oil
- 1 tsp freshly grated lime zest
- 1/4 cup freshly squeezed lime juice
- 3 cloves garlic, minced
- 2 jalapeño peppers, seeded and diced
- 2 tbsp cilantro, finely chopped
- 2 tsp ground cumin
- 2 tbsp soy sauce
- 1 tsp salt
- 1 tsp black pepper
- 1 1/2 lbs flank steak
- 1 bag Success® White Rice
- 2 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 2 drained canned chipotles in adobo sauce, finely chopped
- 1 can (15 oz) pinto beans, drained and rinsed
- 1/2 cup tomato sauce
- 1/2 cup reduced-sodium vegetable broth
- 2 tbsp freshly squeezed lime juice
- 2 tbsp cilantro, finely chopped
- 12 small (5-inch) corn tortillas, warmed
- 2 cups shredded lettuce
- 1 cup pico de gallo
- 1 cup guacamole
- 1/2 cup sour cream
- 1/2 cup queso fresco, crumbled
- 1/2 cup cilantro leaves
- 1 lime, cut into wedges
Grilled Lime-Jalapeño Steak:
Spicy Rice and Beans:
Assembly:
Instructions
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.
Steak Doneness Tip:
Rare: 120–130°F,Medium rare: 130–135°F,Medium: 135–145°F,Medium well: 145–155°F,Well done: 155°F and upMocktail Pairing:
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 juiceHow 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.
Prepare the Perfect Platter
Planning a party? Ditch silverware altogether and pair this taco tray with Chili Rice Lettuce Cups! These delectable, Mexican-inspired Chili Rice Lettuce Cups are pick-up-and-go treats made with Success® Brown Rice! If you need some more inspiration, these BBQ Side Dishes, Appetizers and Desserts will give you just the push you need: hosting a party doesn’t have to be stressful!
Find Your Perfect Pepper
If you want to change things up just a tad, why not personalize the marinade by picking the perfect pepper for your palate! Try out a few varieties to find a favorite!
Earthy: Poblanos are rich and earthy. Plus, they have a mild heat that the whole family can enjoy.
Sweet: Though they have a bit of a smoky flavor, these peppers become sweeter when cooked.
Spicy: Want to crank up the heat? Opt for habaneros, which are a bit spicier that jalepeño peppers. Serranos also have more of a bite, though roasting the pepper will tone down the intensity.
If you end up making steak that is a touch too spicy, not all is not lost! Though there is lime juice that neutralizes the spice in the marinade, there are steps you can take after the fact. Offset the heat by plating with plenty of additional citrus, tomatoes, avocados, or maybe a side of sour cream. Check out: Spanish rice seasoning for new dinner ideas.
