Entree: United States – Southwestern United States (Arizona) – Carne Asada Plate

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 40 min

Total 1 hr 40 min

Ingredients

- 2 lb (907 g) skirt steak, trimmed
- 1/2 cup (120 ml) fresh lime juice
- 1/4 cup (60 ml) fresh orange juice
- 1/4 cup (60 ml) olive oil
- 2 tbsp (30 ml) soy sauce
- 4 cloves garlic, minced
- 1/2 cup (15 g) fresh cilantro, packed and chopped
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 small jalapeno, seeded and minced (optional)

Cilantro-Lime Rice:
- 1 1/2 cups (280 g) long-grain white rice, rinsed
- 2 1/2 cups (600 ml) low-sodium chicken broth or water
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (2 g) lime zest (from 1 lime)
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tsp (5 g) salt

Seasoned Pinto Beans (quick refried-style):
- 2 (15 oz / 425 g) cans pinto beans, drained and rinsed
- 1 tbsp (15 ml) vegetable oil
- 1/2 small white onion, finely chopped (about 70 g)
- 2 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) chili powder (optional)
- 1/4 cup (60 ml) reserved bean liquid or water
- Salt and pepper to taste

Grilled Vegetables:
- 1 large yellow onion, cut into thick wedges (about 200 g)
- 1 large poblano or green bell pepper, seeded and quartered (about 150 g)
- 2 tbsp (30 ml) olive oil
- Salt and pepper

Pico de Gallo:
- 2 medium tomatoes, diced (about 10 oz / 280 g)
- 1/4 cup (40 g) red onion, finely chopped
- 1/4 cup (15 g) cilantro, chopped
- 1 jalapeno, seeded and minced
- 2 tbsp (30 ml) fresh lime juice
- Salt to taste

Simple Guacamole:
- 2 ripe avocados
- 1 tbsp (15 ml) lime juice
- 1/4 tsp (1 g) salt
- 1 tbsp (15 g) chopped cilantro (optional)

Tortillas and Garnish:
- 8 small corn tortillas (6-inch)
- Lime wedges
- Extra chopped cilantro
- Optional: crumbled cotija or queso fresco

Instructions

Short Description:
A hearty Arizona-style carne asada plate featuring citrus- and cilantro-marinated grilled skirt steak served with cilantro-lime rice, seasoned pinto beans, grilled onions and peppers, warm corn tortillas, and fresh pico de gallo and guacamole for garnish.

Regional Notes:
Arizona's version emphasizes a bright citrus-cilantro marinade and high-heat grilling to develop a smoky char. The plate is a complete meal—protein, starch, vegetables, and tortillas—reflecting local grill techniques and common Southwestern accompaniments (rice, beans, tortillas).

1. Make the marinade: In a bowl or resealable bag combine lime juice, orange juice, olive oil, soy sauce, minced garlic, chopped cilantro, cumin, oregano, kosher salt, black pepper, and minced jalapeno (if using). Whisk or shake to combine.
2. Marinate the steak: Place the skirt steak in the bag or a shallow dish and pour the marinade over it, ensuring the steak is well coated. Marinate in the refrigerator at least 1 hour and up to 6 hours (up to overnight for more flavor). Remove steak from fridge 30 minutes before grilling to come toward room temperature.
3. Prepare rice: In a medium saucepan heat 2 tbsp vegetable oil over medium heat. Add the rinsed rice and toast, stirring, 2–3 minutes until some grains look translucent. Add chicken broth (or water) and 1 tsp salt, bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat, fluff with a fork, stir in lime juice, lime zest, and chopped cilantro. Keep covered and warm.
4. Prepare beans: In a medium skillet heat 1 tbsp vegetable oil over medium heat. Add the finely chopped onion and cook 3–4 minutes until softened. Add garlic, cumin, and chili powder and cook 30 seconds. Add drained pinto beans and 1/4 cup reserved bean liquid or water, simmer 3–4 minutes. Use a potato masher or fork to mash beans to desired texture, adding more liquid as needed. Simmer 2–3 more minutes, season with salt and pepper, and keep warm.
5. Make pico and guacamole: Combine diced tomatoes, red onion, cilantro, jalapeno, lime juice, and a pinch of salt for pico; taste and adjust salt. For guacamole, mash avocados with lime juice and salt, fold in cilantro if using. Cover and chill until serving.
6. Preheat grill and vegetables: Preheat your grill to high heat (450–550°F / 230–290°C). Toss onion wedges and pepper quarters with 2 tbsp olive oil, salt, and pepper. Place vegetables on the grill and cook until charred and softened, turning occasionally, about 8–12 minutes. Remove and keep warm.
7. Grill the steak: Place marinated skirt steak on the hot grill. Grill 3–5 minutes per side for medium-rare (timing depends on thickness); skirt steak is best medium-rare to medium. Look for a good char. Use a meat thermometer if desired — target 130–135°F (54–57°C) for medium-rare. Remove steak and let rest 8–10 minutes on a cutting board.
8. Warm tortillas: While steak rests, wrap tortillas in foil and place on the cooler side of the grill for 2–4 minutes, or warm in a dry skillet over medium heat until pliable.
9. Slice the steak: Slice the rested skirt steak thinly against the grain into bite-sized strips.
10. Plate: Divide cilantro-lime rice among 4 plates, add a scoop of seasoned pinto beans, arrange grilled onions and peppers, and top with sliced carne asada. Add 2 warm corn tortillas per person and serve pico de gallo, guacamole, lime wedges, extra cilantro, and optional cotija on the side so each diner assembles tacos or eats as a composed plate.
11. Serve: Encourage squeezing fresh lime over the carne asada and serving with tortillas. Leftovers keep 2 days refrigerated.