Carne Asada Platter

Make a restaurant-style carne asada platter with perfectly grilled steak, Mexican rice, refried beans, guacamole, pico de gallo, and seared vegetables.

5 from 2 votes

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Prep Time 15

Cook Time 30

Marinating Time 2

Total Time 2 45

Course Dinner

Cuisine Mexican

Servings Plates

Calories 388 kcal

Equipment

Ingredients

For the Carne Asada Marinade:

8 garlic cloves, crushed
1 jalapeño pepper, seeds and stem removed, sliced
¼ white onion, sliced
lime juice, 2 limes
orange juice, 1 orange
2 tablespoons olive oil
2 tablespoons dark soy sauce
2 tablespoons apple cider vinegar
2 teaspoons kosher salt
1 teaspoon black pepper, coarse ground
2 pounds flap steak, or ranchero de res, ½-inch

For the Platter:

2 cans refried black beans or pinto beans
½ cup cotija cheese
1 cup shredded lettuce
1 cup guacamole
1 cup pico de gallo
8 scallions, grilled with the carne asada
4 jalapeño peppers, grilled with the carne asada
8 corn tortillas

Instructions

For the Carne Asada:

Combine crushed garlic, sliced jalapeño, sliced onion, lime juice, orange juice, olive oil, soy sauce, vinegar, salt, and pepper in a resealable bag. Add the steaks and seal it. Combine it with the marinade and refrigerate for at least 2 hours.
Preheat the grill by setting all burners on high for about 10 minutes. Remove the steak and discard the excess marinade. Cook for 7- 10 minutes per side, depending on the thickness of the meat.
Remove from heat and let it rest for 10 minutes. Slice the beef against the grain.

For the Platter:

Grill the jalapeños and scallions with the carne asada. Cook the jalapeños for 3-4 minutes over the flame. Flip and move to indirect heat. Continue cooking for 5 minutes. Then, remove them from heat and set them aside. Add the scallions to the grill and cook for 2 minutes. Flip and cook for 1 minute, and set them aside.
Add the pinto beans to a saucepan and cook over medium heat until they soften.
Prepare Mexican rice, homemade guacamole and pico de gallo or buy them from the store.
Spoon the beans onto the platter and top them with cotija cheese. Add one scoop of Mexican rice, shredded lettuce, guacamole, and pico de gallo. Arrange the carne asada onto the plate and finish with a few grilled scallions and a jalapeño. Serve with warm corn tortillas, and enjoy!

Notes

Expert Tips:

Let the steak marinate for at least 30 minutes, but 1-2 hours in the refrigerator is best.
Get your cooking surface very hot. You want the meat to develop a nice sear, so use a hot grill as I do, a grill pan, or a cast iron skillet.
Cook the meat quickly over high heat. Carne asada cooks fast. If using thin meat like skirt steak, I recommend only 2-4 minutes per side; resist the urge to move it around too much, or it won't get a nice char.
Since carne asada plates have so many components, I like to prepare some elements ahead of time, like pico de gallo, guacamole, and Mexican rice. On the day of, grill the steak and vegetables and cook the beans.

Nutrition Disclosure:

The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!