Charred, citrus-marinated steak sliced over cilantro-lime rice with warm black beans, sweet corn, creamy avocado and crumbly cotija for a bright, smoky and satisfying plate.
Carne Asada–Style Rice Plates for Weeknights
Bright, charred flank steak piled on cilantro-lime rice with warm beans, sweet corn and creamy avocado—big flavor with minimal fuss.
Sometimes you want the smoky, citrusy tang of carne asada without hauling out the grill or reinventing dinner. This skillet version does exactly that: a quick lime-and-orange marinade with a splash of soy and garlic wakes up flank steak in 20–30 minutes, so you get that punchy, tender bite without an all-day commitment. High heat in a cast-iron pan gives the steak the char it needs, while slicing across the grain keeps every mouthful easy to chew.
Underneath the steak is a simple cilantro-lime rice made from rinsed long-grain rice that steams fluffy and fragrant while you cook everything else. Pantry-friendly black beans and frozen or canned sweet corn warm through with a quick sauté of onion, bell pepper and jalapeño for a little sweetness and heat. Those components are as much about texture as taste—the creamy beans and kernels balancing the crisp char of the meat.
Because the flavors are straightforward, the bright finishing touches make the plate sing: ripe avocado for creaminess, crumbled cotija for a salty tang, and extra lime for zesty lift. If you like, scatter cilantro and a pinch of chili powder over the top for an extra hit of aroma and color.
This is a great make-ahead-friendly meal: rice can be cooked earlier and reheated, beans and corn hold well, and the steak benefits from a short rest after cooking. Play with assembly—family-style for casual weeknights or plated for guests—and expect a satisfying, balanced dinner in roughly 45 minutes from start to finish.
Ingredients
How to Make Skillet Carne Asada Style Rice Plates
- Make the carne asada marinade: in a bowl whisk juice from 2 limes, orange juice, 1 tbsp soy sauce, 2 tbsp olive oil, minced garlic, cumin, chili powder, oregano, 1 tsp kosher salt and 1/4 tsp black pepper; place flank steak in a shallow dish or zip-top bag and pour marinade over, turning to coat. Marinate at room temperature 20–30 minutes or refrigerate up to 2 hours (bring to room temp 20 minutes before cooking).
- Start the rice: rinse rice under cold water until water runs clear; combine rice with 2 cups water and 1/2 tsp kosher salt in a medium saucepan, bring to a boil, reduce heat to low, cover and simmer 18 minutes, then remove from heat and let rest covered 5–10 minutes.
- Prepare the vegetables and beans: while rice cooks, thinly slice onion and bell pepper and finely chop jalapeño and cilantro; drain and rinse the black beans and set aside with the corn.
- Cook the vegetables: heat a large cast-iron skillet or heavy pan over medium-high heat with 1 tbsp olive oil, add onion and bell pepper and sauté 4–5 minutes until softened and beginning to char, add jalapeño, corn and drained beans and cook 2–3 minutes more to heat through; season with 1/4 tsp salt and a pinch of pepper, then transfer veggies to a bowl and keep warm.
- Sear the steak: wipe skillet clean and return to high heat until very hot, add a light drizzle of oil, then sear the marinated flank steak 3–4 minutes per side for medium-rare (adjust time for thickness) until nicely charred; transfer to a cutting board and rest 8–10 minutes.
- Slice the steak thinly against the grain into 1/4-inch slices and toss briefly with a squeeze of fresh lime and a sprinkle of chopped cilantro to brighten the meat.
- Finish the rice: fluff cooked rice with a fork, fold in remaining chopped cilantro and a squeeze of lime juice to make cilantro-lime rice; taste and adjust salt as needed.
- Assemble plates: divide cilantro-lime rice among four plates, spoon the warm bean and pepper mixture alongside, fan sliced steak over the rice, top with sliced avocado and a sprinkle of cotija cheese, and serve with lime wedges for extra brightness.
Recipe Card
Skillet Carne Asada Style Rice Plates
Charred, citrus-marinated steak sliced over cilantro-lime rice with warm black beans, sweet corn, creamy avocado and crumbly cotija for a bright, smoky and satisfying plate.
- Prep
- 20 min
- Cook
- 25 min
- Servings
- 4
Ingredients
Instructions
- Make the carne asada marinade: in a bowl whisk juice from 2 limes, orange juice, 1 tbsp soy sauce, 2 tbsp olive oil, minced garlic, cumin, chili powder, oregano, 1 tsp kosher salt and 1/4 tsp black pepper; place flank steak in a shallow dish or zip-top bag and pour marinade over, turning to coat. Marinate at room temperature 20–30 minutes or refrigerate up to 2 hours (bring to room temp 20 minutes before cooking).
- Start the rice: rinse rice under cold water until water runs clear; combine rice with 2 cups water and 1/2 tsp kosher salt in a medium saucepan, bring to a boil, reduce heat to low, cover and simmer 18 minutes, then remove from heat and let rest covered 5–10 minutes.
- Prepare the vegetables and beans: while rice cooks, thinly slice onion and bell pepper and finely chop jalapeño and cilantro; drain and rinse the black beans and set aside with the corn.
- Cook the vegetables: heat a large cast-iron skillet or heavy pan over medium-high heat with 1 tbsp olive oil, add onion and bell pepper and sauté 4–5 minutes until softened and beginning to char, add jalapeño, corn and drained beans and cook 2–3 minutes more to heat through; season with 1/4 tsp salt and a pinch of pepper, then transfer veggies to a bowl and keep warm.
- Sear the steak: wipe skillet clean and return to high heat until very hot, add a light drizzle of oil, then sear the marinated flank steak 3–4 minutes per side for medium-rare (adjust time for thickness) until nicely charred; transfer to a cutting board and rest 8–10 minutes.
- Slice the steak thinly against the grain into 1/4-inch slices and toss briefly with a squeeze of fresh lime and a sprinkle of chopped cilantro to brighten the meat.
- Finish the rice: fluff cooked rice with a fork, fold in remaining chopped cilantro and a squeeze of lime juice to make cilantro-lime rice; taste and adjust salt as needed.
- Assemble plates: divide cilantro-lime rice among four plates, spoon the warm bean and pepper mixture alongside, fan sliced steak over the rice, top with sliced avocado and a sprinkle of cotija cheese, and serve with lime wedges for extra brightness.
Nutrition
- Carbohydrates
- 62
- Saturated Fat
- 10
- Sodium
- 1150
- Fiber
- 11
- Unsaturated Fat
- 27
- Protein
- 60
- Fat
- 37
- Cholesterol
- 125
- Trans Fat
- 0
- Calories
- 820
- Sugar
- 4