Carne Asada with Beans, Rice and Greens

Marinade & Steak:

1/3 cup soy sauce

1/3 extra virgin olive oil

1/3 cup lime juice

1/4 cup orange juice

1/4 cup lemon juice

3 cloves garlic minced (or 1 big tbsp. of jarred minced garlic)

1 tbsp. cumin

1 tbsp. chile powder

1 tbsp. Goya Recaito (culantro cooking base) - in the international food aisle

1 tsp oregano

1 tsp cracked pepper

2 lbs flank or sirloin steak (pounded to 1/4 in thickness)

Place steak in a shallow rimmed dish. Combine liquids together and then add all dry herbs and recaito. Whisk together and pour over steak. Cover with cling wrap and refrigerate. Marinate at least 6 hours, preferably overnight, turning once halfway through marinating.

When ready to cook, lightly oil outside grill and heat to medium-high. Cook steak for about 5 minutes on each side for medium rare. 

Black Beans:

1 can (15 oz) black beans, drained and rinsed

1/4 cup pico de gallo

1 tbsp. hot sauce (I prefer Cholula or Franks)

Salt to taste

Combine all ingredients in a medium pot and bring to a simmer on the stove over medium heat. 

Plate:

1 cup cooked white rice (I prefer Basmati)

1 bag mixed green salad of choice 

1 cup guacamole

1 cup pico de gallo

1/4 cup chopped cilantro

1 lime, wedged

Carne Asada 

Black Beans

Chop up steak into bite size pieces and portion the carne asada, black beans, rice, salad, guacamole and pico de gallo on plate or bowl. Garnish with cilantro and lime (lots of lime!). Eat each section separately, or mix it all together for pure, unadulterated, heavenly deliciousness!

Serves 4 adults or 2 adults and 3 small children :)

Bon apetit!