Ingredients with Measurements:
- 1 lb flank steak
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tbsp vegetable oil
- 1 cup cooked rice
- 1 cup refried beans
- 1 avocado, sliced
- 1 lime, cut into wedges
For the Roasted Tomatillo Salsa:
- 6 tomatillos, husked and rinsed
- 1 jalapeño pepper, seeded and chopped
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/4 cup chopped cilantro
- 1 tbsp lime juice
- 1/2 tsp salt
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season the flank steak with salt, black pepper, garlic powder, and cumin.
3. Drizzle vegetable oil over the steak and rub it in.
4. Place the steak on the grill and cook for 4-5 minutes on each side, or until desired doneness is reached.
5. Remove the steak from the grill and let it rest for 5 minutes before slicing.
6. To make the roasted tomatillo salsa, place the tomatillos, jalapeño pepper, onion, and garlic on a baking sheet.
7. Roast in the oven at 400°F for 15-20 minutes, or until the vegetables are tender and slightly charred.
8. Transfer the roasted vegetables to a blender or food processor.
9. Add cilantro, lime juice, and salt to the blender or food processor.
10. Pulse until the salsa is smooth.
11. To serve, place a scoop of cooked rice and refried beans on a plate.
12. Add sliced avocado on top of the rice and beans.
13. Place the sliced steak on top of the avocado.
14. Drizzle the roasted tomatillo salsa over the steak.
15. Serve with lime wedges on the side.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Grill or grill pan: medium-high heat
- Oven: 400°F
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 650
- Fat: 35g
- Carbohydrates: 44g
- Protein: 38g
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or sirloin steak.
- Refried beans can be substituted with black beans or pinto beans.
- Jalapeño pepper can be substituted with serrano pepper or poblano pepper.
Variations:
- Add grilled onions and peppers to the plate for extra flavor.
- Use queso fresco or cotija cheese instead of avocado.
- Serve with corn tortillas instead of rice and beans.
Tips and tricks:
- Let the steak rest before slicing to ensure it stays juicy.
- Make the roasted tomatillo salsa ahead of time and store it in the fridge for up to 3 days.
- Use a meat thermometer to ensure the steak is cooked to your desired temperature.
Storage instructions:
- Store leftover steak and salsa in separate airtight containers in the fridge for up to 3 days.
Reheating instructions:
- Reheat the steak in the microwave or on the stovetop until heated through.
- Reheat the salsa in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the dish on a colorful plate to make it visually appealing.
- Garnish with fresh cilantro or lime wedges.
Pairings:
- Serve with a cold beer or a margarita.
Suggested side dishes:
- Grilled vegetables, such as zucchini or bell peppers.
- Mexican street corn.
Troubleshooting advice:
- If the steak is overcooked, it will be tough and dry.
- If the salsa is too spicy, add more lime juice or a pinch of sugar to balance the flavors.
Food safety advice:
- Make sure to cook the steak to an internal temperature of 145°F to ensure it is safe to eat.
- Wash your hands and all utensils thoroughly before and after handling raw meat.
Food history:
- Carne a la Tampiqueña is a traditional Mexican dish that originated in the city of Tampico in the state of Tamaulipas.
Flavor profiles:
- The dish has a smoky and savory flavor from the grilled steak, with a tangy and slightly spicy flavor from the roasted tomatillo salsa.
Serving suggestions:
- Serve the dish with a side of Mexican rice and a fresh salad.
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Region: Mexican