Carne Asadawith Rice, Guacamole, and Salsa

1. Prepare the carne asada marinade: combine lime, lemon, orange juices, olive oil, oregano, cumin, sliced red onion, salt, pepper, minced garlic, and soy sauce in a bowl; whisk well.

2. Add the flank or skirt steak to the marinade, turn to coat, cover, and refrigerate for at least 30 minutes (or up to overnight).

3. While the steak marinates, start the rice: heat a saucepan over medium heat, add a drizzle of oil, and sauté the chopped white onion and minced garlic until fragrant, about 2 minutes.

4. Add the long‑grain rice and toast, stirring constantly for 1‑2 minutes.

5. Stir in tomato sauce, chicken stock, and cumin; bring to a gentle boil, then cover and simmer on low for 15 minutes until the rice is tender.

6. Remove the rice from heat, keep covered, and let rest for 5 minutes before fluffing.

7. Prepare the guacamole: mash the avocados, then mix in sliced tomato, diced red onion, minced jalapeno, chopped cilantro, lime juice, and salt; set aside covered.

8. Make the salsa: roast cherry tomatoes, roughly chopped red onion, sliced jalapeno, ancho and guajillo chilies in a dry skillet until lightly charred (5‑7 minutes). Blend with cilantro, lime juice, and a chicken cube until smooth; season with pepper.

9. Preheat a grill or charcoal grill to medium‑high heat (about 400°F / 400°F).

10. Remove the steak from the marinade, letting excess drip off, and grill for 4‑5 minutes per side for medium‑rare, or until desired doneness is reached.

11. Let the grilled steak rest for 5 minutes, then slice against the grain.

12. Plate the fluffy cilantro‑lime rice, top with sliced carne asada, a generous dollop of guacamole, and a spoonful of roasted salsa.

13. Serve immediately with extra lime wedges and enjoy.