Entree: Honduras – National Cuisine – Plato Típico (Traditional Honduran mixed plate of grilled beef served with rice, stewed beans, fried ripe plantains, fresh curtido and tortillas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 lb (680 g) skirt steak or flank steak, trimmed
- 2 tbsp (30 ml) vegetable oil
- 3 cloves garlic, minced
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 1 1/2 cups (300 g) long-grain white rice, rinsed
- 3 cups (720 ml) water or low-sodium chicken broth
- 1 1/2 cups (300 g) dried black beans, soaked overnight and drained
- 1 small onion, chopped (about 4 oz (115 g))
- 1/2 green bell pepper, chopped (about 3 oz (85 g))
- 2 tbsp (30 ml) vegetable oil for beans
- 2 ripe plantains, peeled and cut into 1/2-inch (1.27 cm) slices
- Vegetable oil for frying as needed
- 4 oz (115 g) queso fresco or white cheese, crumbled or sliced
- 8 corn tortillas
- 2 cups (180 g) green cabbage, thinly shredded
- 1/4 red onion, thinly sliced (about 1 oz (30 g))
- 1/4 cup (60 ml) white vinegar
- 2 tbsp (30 ml) olive oil
- Salt to taste

Show original ingredient measurements

- 1 1/2 lb (680 g) skirt steak or flank steak, trimmed
- 2 tbsp (30 ml) vegetable oil
- 3 cloves garlic, minced
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 1 1/2 cups (300 g) long-grain white rice, rinsed
- 3 cups (720 ml) water or low-sodium chicken broth
- 1 1/2 cups (300 g) dried black beans, soaked overnight and drained
- 1 small onion, chopped (about 4 oz / 115 g)
- 1/2 green bell pepper, chopped (about 3 oz / 85 g)
- 2 tbsp (30 ml) vegetable oil for beans
- 2 ripe plantains, peeled and cut into 1/2-inch slices
- Vegetable oil for frying as needed
- 4 oz (115 g) queso fresco or white cheese, crumbled or sliced
- 8 corn tortillas
- 2 cups (180 g) green cabbage, thinly shredded
- 1/4 red onion, thinly sliced (about 1 oz / 30 g)
- 1/4 cup (60 ml) white vinegar
- 2 tbsp (30 ml) olive oil
- Salt to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Prepare the steak: In a bowl combine 2 tbsp (30 ml) vegetable oil, minced garlic, lime juice, oregano, cumin, salt and pepper. Add the skirt steak and coat thoroughly. Marinate at least 30 minutes or up to 4 hours in the refrigerator.
2. Cook the beans: In a medium pot heat 2 tbsp (30 ml) vegetable oil over medium heat, sauté the chopped onion and green pepper until soft. Add drained soaked beans and enough water to cover by 1 inch (2.54 cm). Bring to a boil, reduce to a simmer and cook 1 to 1 1/2 hours until beans are tender; season with salt near the end and mash a few beans for body.
3. Cook the rice: In a saucepan bring 3 cups (720 ml) water or broth to a boil, add rinsed rice, reduce heat to low, cover and simmer 18 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.
4. Fry the plantains: Heat 1/4 inch (6 mm) vegetable oil in a skillet over medium heat. Fry plantain slices in batches until golden brown and caramelized, about 2–3 minutes per side. Drain on paper towels and sprinkle a little salt.
5. Make curtido: Toss shredded cabbage and sliced red onion with white vinegar, olive oil and a pinch of salt. Let sit at room temperature while other components finish.
6. Grill the steak: Preheat grill or heavy skillet to high. Remove steak from marinade and pat dry. Grill 3–5 minutes per side for medium depending on thickness. Let rest 5 minutes, then slice thinly across the grain.
7. Warm the tortillas and assemble: Warm tortillas on a griddle or skillet. Plate sliced steak with a scoop of rice, a serving of stewed beans, fried plantains, a portion of curtido and queso fresco. Serve family-style so diners can build tortillas with components.

1. Prepare the steak: In a bowl combine 2 tbsp vegetable oil, minced garlic, lime juice, oregano, cumin, salt and pepper. Add the skirt steak and coat thoroughly. Marinate at least 30 minutes or up to 4 hours in the refrigerator.
2. Cook the beans: In a medium pot heat 2 tbsp vegetable oil over medium heat, sauté the chopped onion and green pepper until soft. Add drained soaked beans and enough water to cover by 1 inch. Bring to a boil, reduce to a simmer and cook 1 to 1 1/2 hours until beans are tender; season with salt near the end and mash a few beans for body.
3. Cook the rice: In a saucepan bring 3 cups water or broth to a boil, add rinsed rice, reduce heat to low, cover and simmer 18 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.
4. Fry the plantains: Heat 1/4 inch (6 mm) vegetable oil in a skillet over medium heat. Fry plantain slices in batches until golden brown and caramelized, about 2–3 minutes per side. Drain on paper towels and sprinkle a little salt.
5. Make curtido: Toss shredded cabbage and sliced red onion with white vinegar, olive oil and a pinch of salt. Let sit at room temperature while other components finish.
6. Grill the steak: Preheat grill or heavy skillet to high. Remove steak from marinade and pat dry. Grill 3–5 minutes per side for medium depending on thickness. Let rest 5 minutes, then slice thinly across the grain.
7. Warm the tortillas and assemble: Warm tortillas on a griddle or skillet. Plate sliced steak with a scoop of rice, a serving of stewed beans, fried plantains, a portion of curtido and queso fresco. Serve family-style so diners can build tortillas with components.