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Tender, juicy marinated steak, grilled to perfection and served with flavorful Mexican rice and refried-style black beans. This classic Tex-Mex platter is a fiesta of flavors, perfect for a hearty and satisfying dinner.
Marinate the Steak
Prepare the Pico de Gallo
Cook the Mexican Rice
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Tender, juicy marinated steak, grilled to perfection and served with flavorful Mexican rice and refried-style black beans. This classic Tex-Mex platter is a fiesta of flavors, perfect for a hearty and satisfying dinner.
This tex_mex recipe takes 60 minutes to prepare and yields 4 servings. At 1269.36 calories per serving with 77.9g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Prepare the Beans
Grill the Carne Asada
Assemble and Serve
Add one minced serrano chili to the marinade and another to the pico de gallo for an extra kick of heat.
Skirt steak is a fantastic and more traditional alternative to flank steak. You can also use sirloin flap meat.
Marinate thick slices of portobello mushrooms or a block of pressed, extra-firm tofu for at least 30 minutes and grill until charred and cooked through.
Substitute the black beans with pinto beans for a more classic refried bean flavor and texture.
The flank steak provides high-quality protein, which is essential for building and repairing muscles, supporting immune function, and maintaining overall body strength.
Beef is a prime source of heme iron, a type of iron that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia.
The black beans are packed with dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
The pico de gallo, with its fresh tomatoes, onions, cilantro, and lime, is rich in antioxidants like lycopene and vitamin C, which help combat cellular damage.
A typical Carne Asada Plate as described in this recipe contains approximately 750-850 calories per serving, depending on the exact portion sizes of rice, beans, and steak.
It can be part of a healthy diet. The plate offers a good balance of protein from the steak, complex carbohydrates from the beans and rice, and fresh vegetables from the pico de gallo. To make it healthier, you can use brown rice, control the amount of oil, and load up on extra pico de gallo or a side salad.
Both flank steak and skirt steak are excellent choices. Skirt steak is thinner, has a more pronounced beefy flavor, and cooks very quickly. Flank steak is a bit thicker and leaner, with a great texture when sliced against the grain. Both work beautifully with this marinade.
Absolutely! You can cook the steak in a heavy-bottomed cast-iron skillet over high heat. Sear it for 4-6 minutes per side until a deep brown crust forms and it reaches your desired internal temperature. You'll get a fantastic sear that's just as delicious.
The most accurate way is to use a meat thermometer. For medium-rare, aim for 130-135°F (54-57°C). For medium, 135-145°F (57-63°C). Remember the steak's temperature will rise a few degrees as it rests.