Plato Tampiqueño (Grilled Steak Plate with Rajas, Guacamole and Rice)
A classic Mexican steak plate with thin grilled beef, sweet poblano strips, creamy guacamole and green rice.
Made with Classic guacamole and Cilantro lime rice and Carne asada marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min plus marinating
- LevelMedium
- Costabout £2.89 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Put the steak in a shallow dish with your ready made carne asada marinade (see the base recipe). Turn to coat, cover and marinate in the fridge for 1 to 4 hours.
60 min - 2
Heat the oven grill to its highest setting. Grill the whole poblanos for 12 to 15 minutes, turning, until blackened and soft. Put them in a bowl, cover for 10 minutes, then peel, deseed and cut into strips.
15 min - 3
Heat the oil in a frying pan over a medium heat. Cook the onion for 8 minutes until soft and golden, then add the poblano strips and salt and cook for 2 minutes. Keep warm.
10 min - 4
Heat a griddle or heavy frying pan until very hot. Lift the steak from the marinade, shake off the excess and cook for 2 to 3 minutes on each side for medium, or until cooked to your liking. Do not reuse the marinade.
5 min - 5
Rest the steak for 5 minutes, then slice thinly across the grain.
- 6
Heat your ready made cilantro lime rice (see the base recipe) in a covered pan with 3 tbsp water until steaming hot all the way through. Plate the steak with the rajas, a spoonful of your ready made guacamole (see the base recipe) and the rice.
Tips
- Slice skirt steak across the grain. Cutting along the fibres leaves it chewy, even when it is cooked perfectly.
- Let the steak sit at room temperature for 20 minutes before grilling for more even cooking.
- Fresh poblanos are hard to find. A green pepper with one green chilli roasted the same way works well.
Storing and freezing
Cool leftovers within 1 hour and keep in the fridge for up to 2 days. Eat guacamole the same day. Reheat only once until steaming hot all the way through.
Questions
What is a plato tampiqueño?
It is a Mexican plate of grilled thin steak served with rajas, guacamole, rice and beans, sometimes with an enchilada. It is named after the city of Tampico, and was popularised in Mexico City restaurants.
Can I use another cut of beef?
Yes. Sirloin or rump steak work, but skirt steak and flank have the best flavour for a quick grill.
Can I serve it with beans?
Yes, a spoonful of refried or pot beans on the side is traditional.
More made with classic guacamole
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.