Carne Asada with Rice and Beans
This tender carne asada with rice and beans is packed with bright, citrusy flavors for a twist on a classic date night dinner for two.
Equipment
- Cast iron grill pan optional
Ingredients
- 1 pound skirt or flank steak
Marinade
- ⅔ cup orange juice
- ½ cup lime juice
- ¼ cup lemon juice
- ¼ cup soy sauce low-sodium
- ¼ cup vegetable oil
- ¼ medium onion chopped
- ½ tablespoon minced garlic
Dry Rub
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon ground red cayenne pepper
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
Sides
- 1 cup Mexican rice
- 1 batch avocado lime crema
- 15 ounces canned black beans drained and rinsed
- 1 teaspoon minced garlic
- 1 medium lime juiced
- 1 pinch sea salt
- Queso fresco optional garnish
Instructions
- Slice steak into 2 pieces, if necessary, and place in a large resealable bag. Add marinade ingredients, seal the bag, and shake gently to mix. Marinate the steak for 4 to 6 hours in the fridge.
- Remove steak from the marinade and allow to rest at room temperature for about 30 minutes.
- Combine dry rub seasonings in a small bowl and set aside.
- Prepare the avocado lime crema and Mexican rice.
- About 5 to 10 minutes before you're ready to start grilling the steak, preheat a cast iron grill pan over medium-high heat and season both sides of the steak with the dry rub.
- Transfer steak to pan (or grill) and grill for about 5 minutes per side or until cooked to your preferred temperature.
- Transfer grilled steaks to a cutting board and let rest for 5 minutes before slicing.
- Add black beans to a frying pan with garlic, lime juice, and salt and cook over medium low for 5 minutes or until warm.
- Serve steak with avocado lime crema and a side of rice and beans.
Notes
Cilantro-Lime Crema: A single batch of this crema will be more than enough for this dish, but we recommend making the whole batch and using it throughout the week! Refrigerate whatever’s leftover and use it on tacos, as a dip for quesadillas or tortilla chips, or in a burrito bowl.
Rice: We have two delicious and easy recipes for rice that go great with carne asada - our Mexican-Style Rice and our Cilantro-Lime Rice. You can easily make either one in the time it takes for the steak to rest and cook, and both recipes taste equally good made with brown or white rice. (But we're also fans of Ben's Original Spanish-Style Rice for an easy store-bought minute rice!)
Marinating the steak: We use a resealable bag to marinate the steak so we can lay it flat on one side, completely submerged in the marinade, and we usually flip the bag over halfway through.
Grilling the steak: We like to grill on our Lodge cast iron grill pan, so the instructions are based on this method – but our carne asada can also be cooked on a regular grill.
Queso fresco: A garnish of queso fresco really completes this dish. Crumble a little bit and sprinkle it over the steak, or your rice and beans!
Nutrition
Serving: 1serving | Calories: 1434kcal | Carbohydrates: 123g | Protein: 75g | Fat: 79g | Saturated Fat: 15g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 4339mg | Potassium: 3054mg | Fiber: 31g | Sugar: 16g | Vitamin A: 1577IU | Vitamin C: 132mg | Calcium: 222mg | Iron: 15mg
