Citrus-and-chili marinated flank, seared hot and sliced thin, with charred cabbage and blistered peppers and onions. The marinade does its work ahead, so the cook itself is fast and all on the flat-top. Everything sears on avocado oil for its high smoke point, which matters at the heat you need for a real char. The plate splits two ways at the end, same asada for both, built differently. Get the steak marinating at least two hours before you plan to cook.
The marinade is the whole flavor of carne asada. Citrus tenderizes and brightens, the chilies and cumin give it that smoky backbone. Give it real time.
Preheat the flat-top 10 minutes until it's ripping hot, then oil it with avocado oil. The veg goes first so it's ready when the steak comes off to rest.
Flank is lean and wants high heat and a quick cook. Get a hard sear, pull it early, and let the rest and the slice do the rest of the work.
Same steak, same blistered veg, built two ways. Both get the full finish: avocado, pico, cotija or queso fresco, lime, and cilantro over the top.
The rice and beans on Chris's plate together make a complete protein, the full amino profile between them. They don't have to be eaten in the same bite to count.
Everything's hot and ready. Build the two plates their own way and finish them the same.
A mezcal-kissed jalapeño-cilantro sour, served up and clear-green. Bright, herbal, with a slow smoke underneath. Set how many you're pouring and the spec scales with you.
Muddle the cilantro and jalapeño in the shaker. Add everything else and shake hard with ice. Double-strain up into a chilled coupe. Naked rim, no salt on the glass, no cucumber. Clear-green and clean.