Carne Asada Plate

Ingredients

• 2 1/2 lb flap meat or skirt steak
• 3/4 cup orange juice
• 1/2 cup lime juice
• 1/4 cup vegetable oil
• 1/2 bunch cilantro, stems included
• 6 cloves garlic
• 1 jalapeno, halved
• 1 tablespoon kosher salt
• 2 teaspoons ground cumin
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 3 cups cooked Spanish rice
• 3 cups refried pinto beans
• 2 cups guacamole
• 1 cup pico de gallo
• 12 corn tortillas, 6 inch
• 2 limes, cut into wedges

Before you cook

• Blend the orange juice, lime juice, oil, cilantro, garlic, jalapeno, salt, cumin, black pepper and oregano into a loose marinade.
• Put the steak in a large dish, pour the marinade over it, and turn to coat.
• Cover and marinate in the refrigerator for 2 hours.
• Warm the rice and beans and keep them covered.

Steps

1. Heat a charcoal or gas grill until the grate is hot enough that you can hold a hand above it for only two seconds.
2. Lift the steak out of the marinade and scrape off the solids so they do not burn.
3. Blot the steak dry with paper towels.
4. Lay the steak over the hottest part of the fire and grill for 4 minutes.
5. Turn the steak and grill 3 to 4 minutes more, until the outside is deeply charred and the center reads 130 degrees F.
6. Move the steak to a board and let it rest for 10 minutes.
7. Warm the tortillas on the grate for 15 seconds a side and stack them in a towel.
8. Slice the steak thinly across the grain, then chop the slices crosswise into small pieces.
9. Divide the rice and beans among six plates and pile the chopped carne asada alongside.
10. Top each plate with guacamole and pico de gallo and serve with tortillas and lime wedges.