Mexican · Dinner
Grilled Flank Steak Platter
Carne Asada Platter Norteño
Norteno platter of grilled flank steak marinated in lime, garlic, oregano, and orange, served with charred green onions, refried beans, Mexican rice, guacamole, pico de gallo, and warm flour tortillas.
$$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
890Calories
58gProtein
42gFat
68gCarbs
8gSugar
8gFiber
1240mgSodium
95mgChol
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Instructions
1
Prep
Whisk together orange juice, lime juice, minced garlic, oregano, cumin, oil, salt, and pepper. Add flank steaks and coat well, then rest 15 minutes at room temperature. Dice onion and tomatoes, mince garlic, chop cilantro and serrano chiles. Mash avocado with lime juice, onion, cilantro, and salt. Combine pico ingredients. Trim green onions.
2
Saute
Heat oil in a medium saucepan over medium for 1 minute. Add rice and onion, cook 2 minutes. Stir in garlic and tomato paste, cook 30 seconds. Add rice, toast 2 minutes. Pour in chicken stock and salt, bring to a boil, reduce to low, cover, and cook 14 minutes until tender. Rest covered off heat.
3
Build
Heat lard in a medium skillet over medium for 1 minute. Add drained beans, salt, and bean liquid. Mash 4 to 5 minutes over medium heat, stirring often, until thick and creamy.
4
Grill
Heat a grill pan to high for 4 minutes until smoking. Toss green onions with oil and salt. Lift steaks from marinade and grill 4 minutes per side without moving until deep char marks form on the first side. Flip and grill 3 minutes for medium-rare. Lay green onions alongside steaks during the last 4 minutes, turning once, until charred. Rest steaks 5 minutes, then slice thinly against the grain. Warm tortillas 30 seconds per side.
5
Plate
Arrange rice and refritos side by side on each plate. Fan sliced carne asada with charred green onions alongside. Add guacamole and pico de gallo in separate piles. Serve with warm tortillas and lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) beef flank steak
- 60ml (1/4 cup) fresh orange juice
- 60ml (1/4 cup) fresh lime juice
- 8 garlic cloves
- 2 tsp dried oregano
- 1 tsp ground cumin
- 2 tbsp neutral oil
- 1.5 tsp fine salt
- 0.5 tsp ground black pepper
- 120g (4.2 oz) white rice
- 2 tbsp tomato paste
- 0.5 white onion
- 240ml (1 cup) chicken stock
- 200g (7 oz) cooked pinto beans
- 60ml (1/4 cup) bean cooking liquid or water
- 2 tbsp lard or neutral oil
- 120g (4.2 oz) avocado
- 30ml (2 tbsp) fresh lime juice
- 15g (small handful) fresh cilantro
- 2 medium tomatoes
- 2 serrano chiles
- 8 green onions
- 2 tsp neutral oil
- 4 flour tortillas
- 1 lime