Carne Asada Plate
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.
For 4 servings
6 steps. 35 minutes total.
- 1
Step 1
- a.Marinate the Steak
- b.In a large bowl or resealable bag, whisk together the orange juice, 1/4 cup of lime juice, soy sauce, olive oil, 4 minced garlic cloves, minced jalapeño, 1/4 cup of cilantro, cumin, chili powder, oregano, and black pepper.
- c.Add the flank steak to the marinade, ensuring it's fully coated. Seal or cover and refrigerate for at least 2 hours and up to 8 hours.
- 2
Step 2
- a.Prepare the Pico de Gallo
- b.While the steak marinates, prepare the pico de gallo. In a medium bowl, combine the diced tomatoes, half of the chopped white onion, the remaining 1/4 cup of cilantro, and the remaining lime juice (about 1.5 tbsp).
- c.Season with 1/2 tsp of salt. Stir to combine and set aside to allow the flavors to meld.
- 3
Step 3
- a.Cook the Mexican Rice
- b.Heat 2 tbsp of canola oil in a medium saucepan over medium heat. Add a quarter of the chopped onion and 1 minced garlic clove. Sauté for 2-3 minutes until softened.
- c.Stir in the rinsed rice and toast for 2-3 minutes until lightly golden and fragrant. Add the tomato paste and cook for another minute.
- d.Pour in the chicken broth and 1 tsp of salt. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until all the liquid is absorbed. Do not lift the lid while it cooks.
- e.Remove from heat and let it stand, covered, for 10 minutes before fluffing with a fork.
- 4
Step 4
- a.Prepare the Beans
- b.While the rice cooks, heat the remaining 1 tbsp of canola oil in a small saucepan over medium heat. Add the remaining quarter of the chopped onion and 1 minced garlic clove. Sauté for 2-3 minutes until softened.
- c.Add the rinsed and drained black beans, 1/2 tsp of salt, and 1/4 cup of water. Bring to a simmer and cook for 5-7 minutes, stirring occasionally.
- d.Using a potato masher or the back of a spoon, lightly mash about half of the beans to create a creamy texture. Keep warm.
- 5
Step 5
- a.Grill the Carne Asada
- b.Preheat an outdoor grill or a cast-iron grill pan to high heat (450-500°F / 230-260°C).
- c.Remove the steak from the marinade, letting any excess drip off. Discard the remaining marinade.
- d.Place the steak on the hot grill. Cook for 4-6 minutes per side for medium-rare (internal temperature of 130-135°F / 54-57°C), or to your desired doneness.
- e.Transfer the steak to a cutting board and let it rest for 10 minutes. This is crucial for a juicy steak.
- 6
Step 6
- a.Assemble and Serve
- b.While the steak rests, warm the corn tortillas in a dry skillet or wrapped in a damp paper towel in the microwave.
- c.Thinly slice the rested steak against the grain.
- d.Divide the Mexican rice and black beans among four plates. Arrange the sliced carne asada alongside.
- e.Serve immediately with a generous spoonful of pico de gallo, warm tortillas, and fresh lime wedges.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender result, always slice flank or skirt steak against the grain. Look for the direction of the muscle fibers and cut perpendicular to them.
- 2Let the steak sit at room temperature for 20-30 minutes before grilling. This helps it cook more evenly.
- 3Don't over-marinate! The citrus juices can start to 'cook' the meat (like ceviche) and make the texture mushy if left for more than 8-10 hours.
- 4Ensure your grill is screaming hot before you put the steak on. This creates a perfect char and crust, sealing in the juices.
- 5Resting the steak after cooking is non-negotiable. It allows the juices to redistribute throughout the meat, ensuring every bite is tender and flavorful.
Adapt it for your goals.
Spicier Version
Add one minced serrano chili to the marinade and another to the pico de gallo for an extra kick of heat.
Different Cut of MeatDifferent Cut of Meat
Skirt steak is a fantastic and more traditional alternative to flank steak. You can also use sirloin flap meat.
Vegetarian OptionVegetarian Option
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.
Different BeansDifferent Beans
Substitute the black beans with pinto beans for a more classic refried bean flavor and texture.
Why this is on our healthy list.
Excellent Source of Protein
The flank steak provides high-quality protein, which is essential for building and repairing muscles, supporting immune function, and maintaining overall body strength.
Rich in Iron
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.
High in Fiber
The black beans are packed with dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Provides Key Antioxidants
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.
Frequently asked questions
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.