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Grilled beef served with enchiladas, rajas, beans, and guacamole is the legendary Tampico combination. This high protein, family dinner is a fresh, satisfying carnivore classic of Mexican cuisine.
In a bowl, mix olive oil, salt, black pepper, garlic powder, chili powder, and cumin to make a marinade. Rub it evenly on the flank steak and let it marinate for at least 30 minutes at room temperature.
While the steak marinates, char the poblano peppers directly over a gas flame or under a broiler until blackened all over. Place them in a bowl, cover with plastic wrap for 10 minutes, then peel, seed, and slice into strips (rajas).
Preheat the grill to high heat. Grill the marinated steak for 4–5 minutes per side for medium-rare, adjusting time based on steak thickness. Let rest before slicing thinly against the grain.
For enchiladas, lightly warm the corn tortillas on a skillet, fill with Monterey Jack cheese, roll up, and place seam side down in a baking dish. Bake at 350°F for 10 minutes until the cheese melts.
Make guacamole by mashing avocado with diced tomato, chopped onion, cilantro, a squeeze of lime, and a pinch of salt. Warm refried beans in a saucepan over low heat.
To serve, arrange sliced carne asada with cheese enchiladas, rajas, a scoop of refried beans, and fresh guacamole on each plate. Drizzle with lime juice and garnish with extra cilantro as desired.
