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.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk orange juice, lime juice, minced garlic, oregano, cumin, oil, salt, and pepper in a bowl. Add flank steaks, coat thoroughly, and rest 15 minutes at room temperature. Dice onions and tomatoes, mince garlic, chop cilantro and serrano chiles. Mash avocados with lime juice, diced onion, cilantro, and salt to taste. Combine diced tomatoes, onion, cilantro, and serrano chile for pico de gallo. Trim green onions.
Saute
Heat oil in a saucepan over medium for 1 minute. Add diced onion and cook 2 minutes. Stir in minced garlic and tomato paste, cook 30 seconds. Add rice and 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.
Build
Heat lard in a skillet over medium for 1 minute. Add drained beans, salt, and bean cooking liquid. Mash for 4 minutes over medium heat, stirring often, until thick and creamy.
Grill
Heat a large grill pan to high for 4 minutes until smoking. Toss green onions with oil and salt. Lift steaks from marinade, grill 4–5 minutes per side without moving until deep char marks form on the first side. Flip and grill 3–4 minutes for medium-rare. Lay green onions alongside 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.
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.
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