Mexican · Dinner
Grilled Steak Dip Board (High-Protein)
Grilled flank steak sliced thin over warm refried black beans and melted queso Oaxaca, arranged on a board with pickled jalapeno, cotija, avocado and lime crema for scooping with corn tortilla chips. A soft-boiled egg pushes the protein well past a standard steak dip.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
702Calories
54.3gProtein
42.8gFat
33.1gCarbs
2.9gSugar
9.8gFiber
1350mgSodium
354mgChol
16.9gSat Fat
1180mgPotassium
420mgCalcium
5.6mgIron
3.1mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the flank steak dry, rub with minced garlic, cumin, chili powder and salt, then let sit at room temperature 10 minutes.
2
Grill
Sear the steak on high heat in a skillet with olive oil, 3 minutes per side, until deep brown char forms and center is medium-rare pink.
3
Rest
Set the steak on a board and rest 5 minutes until juices stop pooling, then slice thin against the grain.
4
Simmer
Warm the cooked black beans over medium-low heat with a splash of water 3 minutes, mashing with a fork until chunky.
5
Build
Spread the beans across one side of a serving board, scatter the sliced steak alongside, tear queso oaxaca into pieces and scatter over beans until glossy, then tuck avocado slices, halved egg, cotija and jalapeno into open spaces.
6
Whisk
Stir sour cream with lime juice in a small bowl until smooth and pourable.
7
Plate
Drizzle the lime crema over the board, scatter cilantro on top, arrange tortilla chips and lime wedge along the edge for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef flank steak
- 1 cup240g black beans, cooked
- 3 oz86g queso oaxaca
- 22 large eggs
- 2 oz56g cotija cheese
- 11 avocado
- 4 tbsp4 tbsp pickled jalapeno slices
- 2 tbsp2 tbsp sour cream
- 2 tbsp2 tbsp lime juice
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp chili powder
- 2 clove2 clove garlic
- 1 oz28g corn tortilla chips
- 2 tsp2 tsp olive oil
- 1/4 tsp1/4 tsp salt
- 4 tbsp4 tbsp cilantro leaves
- 22 lime wedge
