American · Dinner
Tex-Mex Carne Asada Plate
A Tex-Mex grill classic, lime and chilli marinated skirt steak charred over high heat and sliced thin, served over Mexican rice with charred spring onions and fresh guacamole.
$$
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
680Calories
42gProtein
28gFat
62gCarbs
3gSugar
8gFiber
820mgSodium
85mgChol
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Instructions
1
Prep
Combine 4 tsp lime juice, chili powder, smoked paprika, cumin, garlic powder, 1.5 tsp salt, black pepper, and oil in a small bowl. Rub marinade over both steaks. Mash avocado with remaining lime juice and a pinch of salt.
2
Grill
Heat griddle or cast iron over high heat until smoking. Grill steaks 2-3 minutes per side for medium-rare. Add scallions in final 2 minutes, turning until charred.
3
Rest
Transfer steaks to a board and rest 3 minutes to retain juices. Steaks should be warm and slightly firm when pressed.
4
Plate
Slice steaks thinly against the grain. Arrange rice on two plates, lay steak on top, position scallions alongside. Top each plate with guacamole, scatter coriander, serve with lime wedge.
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
- 400g (14.1 oz) skirt steak
- 400g (14.1 oz) cooked Mexican rice
- 6 scallions
- 4 tsp lime juice
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 ripe avocado
- 16g (large handful) fresh coriander leaves
- 2 lime wedges