Grilled steak with roasted poblano strips (rajas), cowboy beans, and rice.
Ingredients
Scale
Measurement units
- 1 ½ lb skirt steak
- 2 tbsp achiote paste
- ¼ cup orange juice
- 2 tbsp lime juice
- 4 cloves garlic cloves
- 1 tsp salt
- 3 whole poblano peppers
- 1 medium white onion, sliced
- ¼ cup Mexican crema
- 2 cup charro beans (homemade or canned)
- 2 cup Mexican rice
- 1 cup guacamole
- 12 whole corn tortillas
Ingredients
Scale
Measurement units
- 1 ½ lb skirt steak
- 2 tbsp achiote paste
- ¼ cup orange juice
- 2 tbsp lime juice
- 4 cloves garlic cloves
- 1 tsp salt
- 3 whole poblano peppers
- 1 medium white onion, sliced
- ¼ cup Mexican crema
- 2 cup charro beans (homemade or canned)
- 2 cup Mexican rice
- 1 cup guacamole
- 12 whole corn tortillas
Instructions
Marinate the meat
Blend achiote, orange juice, lime juice, garlic, and salt. Coat steak, marinate 1-4 hours.
Ingredients
- steak (1 ½ lb)
- achiote (2 tbsp)
- orange (¼ cup)
- lime (2 tbsp)
- garlic (4 cloves)
- salt (1 tsp)
Make the rajas
Char poblanos over flame until blackened. Steam in bag 10 minutes. Peel, seed, slice into strips. Sauté with sliced onion until soft. Stir in crema.
Ingredients
- poblanos (3 whole)
- onion (1 medium)
- crema (¼ cup)
On the grill
Grill over high heat (450°F+ surface) 3-4 minutes per side. Rest 5 minutes. Slice against grain.
Equipment
- grill
Plate and serve
Arrange steak with rajas, charro beans, rice, and guacamole. Serve with warm tortillas.
Ingredients
- beans (2 cup)
- rice (2 cup)
- guacamole (1 cup)
- tortillas (12 whole)
Before you cook
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