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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Taco Platter with Grilled Lime-Jalapeño Steak and Spicy Rice and Beans

Cooking time
PREP TIME 25 mins
Cooking time
COOK TIME 10 mins
Ready in
TOTAL TIME 35 mins (+ 2 hrs 10 mins standing time)


  • Grilled Lime-Jalapeño Steak:
  • 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
  • Spicy Rice and Beans:
  • 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
  • Assembly:
  • 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


  • 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 up

    Mocktail 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
    -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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