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.
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.
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