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 the marinade evenly over both steaks. Mash avocado with remaining lime juice and a pinch of salt.
2
Grill
Heat a large griddle or cast iron skillet over high heat until smoking. Grill steaks 2–3 minutes per side for medium-rare. Add scallions in the final 2 minutes, turning until charred on both sides.
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. Divide rice between two plates, lay steak on top of each, position charred scallions alongside. Top each with guacamole, scatter coriander over both, and serve each with a 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 (small handful) fresh coriander leaves
- 2 lime wedges