Ingredients with Measurements:
- 1 pound flank steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 1/2 cup sliced onions
- 1/2 cup sliced bell peppers
- 1/2 cup sliced mushrooms
- 1/2 cup cooked black beans
- 1/2 cup cooked rice
- 1/2 cup queso fresco
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1 tablespoon chipotle in adobo sauce
- 1 tablespoon lime juice
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, mix together salt, black pepper, garlic powder, cumin, and chili powder.
3. Rub the spice mixture onto both sides of the flank steak.
4. Drizzle olive oil over the steak and grill for 4-5 minutes per side, or until desired doneness is reached.
5. While the steak is cooking, sauté onions, bell peppers, and mushrooms in a separate pan until tender.
6. To make the chipotle cream sauce, mix together sour cream, chipotle in adobo sauce, and lime juice in a small bowl.
7. Once the steak is done, let it rest for 5 minutes before slicing it against the grain.
8. Serve the steak with the sautéed vegetables, black beans, rice, queso fresco, and chipotle cream sauce on top.
9. Garnish with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 24g
Carbohydrates: 23g
Protein: 35g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or sirloin steak.
- Queso fresco can be substituted with feta cheese or cotija cheese.
- Black beans can be substituted with pinto beans or kidney beans.
Variations:
- Add sliced avocado on top for extra creaminess.
- Use different vegetables such as zucchini or corn.
- Make the dish vegetarian by substituting the steak with grilled portobello mushrooms.
Tips and tricks:
- Let the steak rest before slicing to ensure that the juices redistribute evenly.
- Make sure to slice the steak against the grain to ensure tenderness.
- Double the chipotle cream sauce recipe for extra sauce on the side.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve on a large platter with the steak sliced and arranged on top of the rice and vegetables. Drizzle the chipotle cream sauce on top and garnish with cilantro.
Garnishes:
Chopped cilantro
Pairings:
Serve with a side of guacamole and tortilla chips.
Suggested side dishes:
- Grilled corn on the cob
- Mexican street corn salad
- Cilantro lime rice
Troubleshooting advice:
- If the steak is tough, it may not have been cooked long enough or sliced against the grain.
- If the chipotle cream sauce is too spicy, add more sour cream to tone it down.
Food safety advice:
- Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Carne a la Tampiqueña is a traditional Mexican dish that originated in Tampico, a city in the state of Tamaulipas. It typically consists of grilled steak, enchiladas, and refried beans.
Flavor profiles:
The steak is seasoned with a blend of spices that give it a smoky and slightly spicy flavor. The chipotle cream sauce adds a creamy and tangy element to the dish.
Serving suggestions:
Serve with a cold beer or a margarita for a refreshing drink to pair with the spicy flavors.
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Region: Mexican