Casado Costa Rican Plate Recipe

• 8 oz skirt steak (or chicken breast, or fish fillet), marinated
• 1 cup white rice, rinsed
• 1 cup black beans, cooked and drained
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 small red bell pepper, diced
• 1 small carrot, julienned
• 1 ripe plantain, sliced
• 2 large eggs (for frying)
• 1/2 cup fresh cilantro, chopped
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 lime, cut into wedges
• 1/2 cup fresh tomato, diced (for salad)
• 1/2 cup cucumber, thinly sliced (for salad)
• 1/2 cup shredded green cabbage (for salad)
• 1 tbsp white wine vinegar (for salad dressing)

Casado Costa Rican Plate Instructions

1. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add half of the diced onion and half of the minced garlic, and sauté for 2 minutes until fragrant.
2. Add the rinsed white rice to the saucepan and stir for 1 minute to coat the grains. Pour in 2 cups of water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and water is absorbed. Fluff with a fork and set aside.
3. In a separate skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the rest of the diced onion, minced garlic, and the diced red bell pepper. Sauté for 3 minutes until softened.
4. Add the cooked and drained black beans, ground cumin, smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Stir well and cook for 5 minutes, allowing the flavors to meld. Stir in half of the chopped cilantro, then remove from heat and keep warm.
5. Heat a grill pan or skillet over medium-high heat. Cook the marinated skirt steak (or chicken breast, or fish fillet) for 3-4 minutes per side, or until cooked to your desired doneness. Let the meat rest for 5 minutes, then slice against the grain if using steak.
6. In a clean skillet, heat a thin layer of oil over medium heat. Fry the plantain slices for 2-3 minutes per side until golden brown and caramelized. Transfer to a paper towel-lined plate to drain excess oil.
7. In the same skillet, fry the eggs sunny-side up until the whites are set but the yolks remain runny, about 2-3 minutes. Season lightly with salt and pepper.
8. In a bowl, combine the diced tomato, sliced cucumber, shredded green cabbage, julienned carrot, and the remaining chopped cilantro. Drizzle with white wine vinegar and toss to combine. Season with a pinch of salt and pepper.
9. To assemble the Casado, place a mound of rice and a portion of black beans on each plate. Add a serving of grilled meat, a few fried plantain slices, a fried egg, and a generous scoop of the fresh salad. Garnish with lime wedges for squeezing over the dish before eating.