Andean-Plate Sunday Supper

1. FINAL MENU

• Name of the meal: Andean-Plate Sunday Supper
• Cuisine type: Latin American
• Serve time: 5:00 PM

This meal is worth sitting down for because it centers an energetic citrus‑and‑chile grilled carne asada that is bright rather than herbal, supported by hands‑on approachable Latin American sides that scale to an eight-person table without adding constant attention: warm esquites, cumin‑simmered black beans, lime‑kissed rice, quick cabbage slaw, stacked warmed tortillas and a simple grilled pineapple with vanilla ice cream for dessert. The shared base is kept mild for kids; adult heat is provided at the table.

• Carne Asada (Grilled Skirt Steak with Citrus‑Chile Marinade)
• Frijoles Negros (Canned Black Beans simmered with cumin and citrus) ⁺
• Cilantro‑Lime Rice ⁺
• Esquites (Mexican street corn off the cob)
• Quick Cabbage & Carrot Slaw (lime dressing)
• Warm Flour Tortillas
• Grilled Cinnamon Pineapple with Vanilla Ice Cream (dessert)
• Agua de Jamaica (hibiscus iced drink) — kid drink
• Argentine Malbec, 2 bottles — adult beverage

2. FULLY EXECUTABLE RECIPES

Carne Asada (Grilled Skirt Steak with Citrus‑Chile Marinade)

Equipment

• 12" cast‑iron skillet or heavy grill pan, stovetop
• Large mixing bowl (2‑3 qt)
• Cutting board, chef's knife
• Instant‑read thermometer
• Tongs
• Aluminum foil
• Measuring cups and spoons

Ingredients (serves 8)

• Skirt steak (beef), 4.5 lb, whole
• Fresh orange juice, 1 cup (from about 2 medium oranges) ⁺
• Fresh lime juice, 1/2 cup (about 4 limes) ⁺
• Olive oil, 1/4 cup (4 fl oz) ⁺
• Ground cumin, 2 tablespoons ⁺
• Mild chili powder, 2 tablespoons ⁺
• Kosher salt, 2 teaspoons ⁺
• Black pepper, 1 teaspoon ground ⁺
• Yellow onion, 1 medium, minced (about 1 cup) ⁺
• Garlic cloves, 2 cloves, minced ⁺
• Optional for adult diners only (table): sliced fresh jalapeño, 2 jalapeños, thinly sliced ⁰

Practical substitutions:

• If skirt steak is unavailable, use flank steak (4.5 lb) with identical timing. If fresh citrus is scarce, use 3/4 cup bottled orange juice and 1/3 cup bottled lime juice (fresh preferred).

Cooking / Baking

• Total active cook time: 12 minutes
• Passive marinate time: 30 minutes (counts inside the cooking window; do not extend outside the allowed window)
• Ready-to-serve: steak is seared to finish at 5:00 PM (see timeline)

Instructions

1. Trim any large silverskin from skirt steak; leave thin fat cap. Pat dry with paper towels. Place in a large mixing bowl or rimmed tray.
2. In a bowl, whisk orange juice, lime juice, olive oil, ground cumin, chili powder, kosher salt, black pepper, minced onion and minced garlic until combined.
3. Pour marinade over steak, turning to coat both sides. Cover bowl and let marinate at room temperature for 30 minutes (see timeline for exact start). Do not marinate longer than planned in timeline.
4. Heat a 12" cast‑iron skillet or grill pan over high heat until smoking faintly (about 6–8 minutes). Pat steak dry briefly before searing (reserve marinade).
5. When pan is very hot, add 1 tablespoon vegetable oil (from pantry) to pan and place steak in pan. Sear 3–5 minutes per side depending on thickness and desired doneness; for skirt steak aim for medium-rare to medium (internal temp 125–135°F for medium‑rare to medium after carryover). Use tongs to flip once.
6. If steak is thicker than 3/4", you may finish in 400°F oven for 4–6 minutes; otherwise stay on stovetop. Remove steak when internal temp reaches 125°F for medium‑rare or 135°F for medium (it will rise a few degrees).
7. Tent the steak loosely with foil for 2–4 minutes then slice thinly across the grain and transfer to warm platter; serve immediately with warmed tortillas and sides. If adults want extra heat, offer sliced jalapeños at table.

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Frijoles Negros (Canned Black Beans simmered with cumin and citrus)

Equipment

• 3‑qt saucepan with lid
• Chef's knife, cutting board
• Measuring spoons

Ingredients (serves 8)

• Canned black beans, 15 oz each, 4 cans (total) ⁺ (drained and rinsed)
• Yellow onion, 1/2 medium, finely chopped (about 1/2 cup) ⁺
• Garlic cloves, 3 cloves, minced ⁺
• Ground cumin, 1 teaspoon ⁺
• Olive oil, 1 tablespoon ⁺
• Low‑sodium chicken stock or water, 1 cup ⁺
• Fresh lime juice, 1 tablespoon (from limes total in shopping list) ⁺
• Kosher salt, 1 1/2 teaspoons ⁺
• Black pepper, 1/2 teaspoon ⁺

Practical substitutions:

• Use vegetable stock if you prefer vegetarian beans.

Cooking / Baking

• Total cook time: 30 minutes (mostly unattended simmer)

Instructions

1. Heat saucepan over medium heat; add olive oil and chopped onion. Sauté 4–5 minutes until softened.
2. Add minced garlic and cumin; cook 30 seconds until fragrant.
3. Add drained and rinsed black beans and 1 cup chicken stock/water. Bring to a simmer, cover partway, and simmer gently 15 minutes.
4. Stir, mash roughly about 1 cup of the beans against the side of the pan with a spoon for creaminess (optional), adjust consistency with up to 1/4 cup more stock if too thick.
5. Stir in lime juice, kosher salt and black pepper. Keep warm on lowest heat until serving. Total simmer time about 30 minutes.

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Cilantro‑Lime Rice

Not dairy-free: butter.

Equipment

• 3‑qt saucepan with tight-fitting lid
• Fine-mesh strainer
• Measuring cups

Ingredients (serves 8)

• Long‑grain white rice, 3 cups uncooked (about 1 lb) — yields ~9 cups cooked
• Water, 6 cups
• Unsalted butter, 2 tablespoons ⁺
• Kosher salt, 1 1/2 teaspoons ⁺
• Fresh cilantro, 1/2 cup chopped (from bunch) ⁺
• Fresh lime juice, 2 tablespoons (from limes) ⁺

Practical substitutions:

• Use jasmine rice if long‑grain unavailable (cook same ratio).

Cooking / Baking

• Total cook time: 25 minutes (hands-on: ~5 min; simmer/unattended: 18 min)

Instructions

1. Rinse rice in a fine mesh strainer under cold water until the runoff is mostly clear; drain well.
2. In saucepan bring 6 cups water to a boil with 1 1/2 tsp kosher salt and 2 tbsp butter.
3. Add rice, stir once, lower heat to maintain a gentle simmer, cover and cook 18 minutes without lifting the lid.
4. Remove from heat and let sit covered 5 minutes. Fluff with fork, stir in chopped cilantro and 2 tbsp lime juice. Keep covered in pot and set aside to stay warm.

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Esquites (Mexican Street Corn off the Cob)

Not dairy-free: butter.

Equipment

• Large sauté pan or 10" skillet
• Large bowl
• Measuring spoons
• Knife and cutting board

Ingredients (serves 8)

• Fresh corn on the cob, 8 ears (kernels removed) — about 6 cups kernels
• Unsalted butter, 4 tablespoons (1/4 cup) ⁺
• Olive oil, 1 tablespoon ⁺
• Mayonnaise, 1/2 cup
• Cotija cheese, 6 oz crumbled (use remaining 2 oz for garnish if desired) — Dairy
• Fresh lime juice, 2 tablespoons (from limes) ⁺
• Mild chili powder, 1 teaspoon (for kids keep mild) ⁺
• Kosher salt, 1 1/2 teaspoons ⁺
• Black pepper, 1/2 teaspoon ⁺

Practical substitutions:

• If fresh corn is out of season, use 2 lb frozen corn, thawed and patted dry.

Cooking / Baking

• Total cook time: 20 minutes (most active heat time)

Instructions

1. Remove kernels from ears with a sharp knife over a large bowl.
2. Heat 10" skillet over medium‑high heat. Add butter and olive oil.
3. Add corn kernels and sauté, stirring occasionally, until kernels begin to char, 8–10 minutes.
4. Reduce heat to medium; stir in mayonnaise, 3/4 of the cotija cheese, lime juice, chili powder, salt and pepper. Cook 1–2 minutes just to combine and heat through.
5. Transfer to serving bowl and sprinkle remaining cotija on top. Keep warm.

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Quick Cabbage & Carrot Slaw (lime dressing)

Equipment

• Large bowl
• Box grater (for carrots) or mandoline
• Whisk

Ingredients (serves 8)

• Green cabbage, 1 medium (about 2 lb), shredded — yields ~8 cups shredded
• Carrots, 3 large, peeled and coarsely shredded
• Radishes, 8, thinly sliced (optional)
• Fresh cilantro, 1/4 cup chopped (from bunch) ⁺
• Fresh lime juice, 3 tablespoons (from limes) ⁺
• Olive oil, 3 tablespoons ⁺
• Granulated sugar, 1 tablespoon ⁺
• Kosher salt, 1 teaspoon ⁺
• Black pepper, 1/2 teaspoon ⁺

Practical substitutions:

• Use Napa cabbage if green cabbage is very large; texture differs slightly.

Cooking / Baking

• Total active time: 15 minutes (final dressing and toss at service time)

Instructions

1. Shred cabbage, grate carrots and slice radishes. Place in large bowl.
2. Whisk lime juice, olive oil, sugar, salt and pepper in a small cup.
3. Hold dressing aside; toss slaw with dressing and cilantro within 5 minutes of serving (see timeline).

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Warm Flour Tortillas

Not gluten-free: flour.

Equipment

• Large flat griddle or 12" skillet
• Tongs
• Clean kitchen towel or tortilla warmer

Ingredients (serves 8)

• Flour tortillas, 8" size, 24 count (about 3 per person) — Dry Goods / Pantry

Cooking / Baking

• Total active time: 10 minutes for warming (in batches)

Instructions

1. Heat griddle or skillet over medium heat.
2. Warm tortillas in batches, 30–45 seconds per side, stacking under towel or in tortilla warmer to keep warm. Warm final batch to finish within ~5 minutes of serve time.

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Grilled Cinnamon Pineapple with Vanilla Ice Cream (dessert)

Not dairy-free: butter.

Equipment

• Broiler pan or 10" skillet and oven broiler
• Baking sheet if broiling
• Measuring spoons
• Ice cream scoop

Ingredients (serves 8)

• Fresh pineapple, 2 large, peeled, cored and cut into 8 spears or 16 rings
• Unsalted butter, 2 tablespoons (from butter total) ⁺
• Granulated sugar, 2 tablespoons ⁺
• Ground cinnamon, 1 teaspoon
• Vanilla ice cream, 1 quart — Dairy

Cooking / Baking

• Total cook time: 8 minutes under broiler or 10 minutes on skillet

Instructions

1. Preheat broiler to high with rack 6" from heat. If using skillet, heat over medium‑high.
2. Brush pineapple with melted butter, sprinkle with sugar and cinnamon.
3. Broil 3–4 minutes per side until caramelized and slightly charred; or grill/sautee 3–4 minutes per side in skillet.
4. Serve 1 pineapple spear or ring per person with a scoop (~1/2 cup) of vanilla ice cream. Finish at service time.

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Agua de Jamaica (Hibiscus Iced Drink) — kid drink

Equipment

• 2‑qt saucepan
• Fine-mesh strainer
• Pitcher (2 qt)
• Measuring cups

Ingredients (serves 8)

• Dried hibiscus (jamaica), 1 cup — Drinks
• Water, 8 cups (for brew) ⁺
• Granulated sugar, 1 cup (for brew) ⁺
• Additional cold water, 4 cups (to dilute after steeping) ⁺
• Ice (for serving) — from household

Practical substitutions:

• If dried hibiscus is unavailable, use 1 cup brewed strong black tea and 3/4 cup hibiscus syrup if you can source it (unlikely in a typical grocery).

Cooking / Baking

• Total cook time: 35 minutes active/steep + chilling time (start at 3:00 PM as timeline prescribes)

Instructions

1. Bring 8 cups water to a boil. Remove from heat, add dried hibiscus, cover and steep 20 minutes.
2. Strain into a pitcher, stir in 1 cup sugar until dissolved. Add 4 cups cold water, taste and adjust sweetness with up to 1/4 cup more sugar if desired.
3. Chill in refrigerator; serve over ice. Make at least 1 hour before service.

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Adult Beverage: Argentine Malbec (adult pairing)

Not no pork, no alcohol: malbec.

Equipment

• Wine glasses
• Bottle opener

Ingredients (serves 4 adults)

• Argentine Malbec red wine, 2 bottles — Drinks

Instructions

• Chill bottles for 20–30 minutes if desired for a slightly cool red; open at table or 10 minutes before service. No cooking steps.

3. LINEAR TIMELINE (3:00 PM–5:00 PM)

• 3:00 PM: Agua de Jamaica — Bring 8 cups water to a boil; remove from heat and add 1 cup dried hibiscus to steep; cover and steep 20 minutes.
• 3:20 PM: Agua de Jamaica — Strain hibiscus into pitcher, stir in 1 cup sugar until dissolved; add 4 cups cold water, chill in refrigerator.
• 3:30 PM: Frijoles Negros — Drain and rinse 4 cans black beans. Start sautéing 1/2 onion in 1 tbsp olive oil in saucepan.
• 3:34 PM: Frijoles Negros — Add 3 minced garlic cloves and 1 tsp cumin; stir 30 sec.
• 3:35 PM: Frijoles Negros — Add rinsed beans and 1 cup chicken stock; bring to gentle simmer, cover partway and simmer for 15 minutes.
• 3:45 PM: Cilantro‑Lime Rice — Rinse 3 cups rice; bring 6 cups water, 1 1/2 tsp salt and 2 tbsp butter to boil in saucepan.
• 3:47 PM: Frijoles Negros — Mash ~1 cup beans against pot side for creaminess; adjust liquid and season; keep simmering gently on low (hands-off).
• 3:48 PM: Cilantro‑Lime Rice — Add rice to boiling water, cover, reduce to gentle simmer for 18 minutes (do not lift lid).
• 4:06 PM: Esquites — Remove kernels from 8 ears of corn; heat 10" skillet; add 1/4 cup butter + 1 tbsp olive oil.
• 4:08 PM: Esquites — Add corn kernels to skillet, sauté over medium‑high to develop char, stirring occasionally for 8–10 minutes.
• 4:15 PM: Frijoles Negros — Stir in 1 tbsp lime juice, 1 1/2 tsp kosher salt and 1/2 tsp black pepper; turn off and keep covered on low to hold warm.
• 4:20 PM: Carne Asada — In bowl combine orange juice, 1/2 cup lime juice, 1/4 cup olive oil, 2 tbsp cumin, 2 tbsp chili powder, 2 tsp salt, 1 tsp pepper, 1 minced onion and 2 minced garlic cloves; add steak and coat. Begin 30‑minute marinade (passive).
• 4:20 PM: Esquites — Reduce heat to medium and stir in 1/2 cup mayonnaise, 3/4 cotija, 2 tbsp lime juice, 1 tsp chili powder, 1 1/2 tsp salt and 1/2 tsp pepper; keep warm in pan on very low.
• 4:25 PM: Cilantro‑Lime Rice — Rice cooking finishes (18 min); remove from heat and let sit covered 5 minutes then fluff, stir in 1/2 cup chopped cilantro and 2 tbsp lime juice; cover and keep warm.
• 4:30 PM: Esquites — Transfer to serving bowl and sprinkle remaining cotija; keep warm covered.
• 4:35 PM: Prepare slaw — Shred cabbage, grate carrots, slice radishes into large bowl; make dressing but hold off tossing (keep dressing at room temp).
• 4:40 PM: Prepare dessert & tortillas setup — Cut pineapples into spears/rings and set on baking sheet; preheat broiler to high (rack 6" from heat). Arrange tortillas and towel near stove.
• 4:48 PM: Carne Asada — Heat 12" cast‑iron skillet/grill pan over high until smoking lightly. Pat steak dry and place in pan; start active searing (this is the finish‑to‑order cooking start).
• 4:50 PM: Carne Asada — Flip steak once after 3–5 minutes depending on thickness; continue searing. Monitor internal temp with instant‑read thermometer.
• 4:52 PM: Grilled Pineapple — Put pineapple pieces under broiler or onto hot skillet; broil/char 3–4 minutes per side (caramelize).
• 4:53 PM: Warm Tortillas — Begin warming tortillas in batches on second burner/griddle, 30–45 sec per side; stack under towel.
• 4:55 PM: Slaw — Toss shredded cabbage/carrot/radish with dressing and 1/4 cup chopped cilantro; transfer to serving bowl and set on table.
• 4:58 PM: Carne Asada — Remove steak when internal temp reaches 125°F for medium‑rare (or 130–135°F for medium); tent 1–2 minutes and slice thinly across grain.
• 4:59 PM: Final plating — Transfer sliced steak to warm platter, set tortillas, rice, beans, esquites and slaw on table; scoop ice cream into dishware and plate pineapple.
• 5:00 PM: Serve — All dishes and drinks (agua de Jamaica over ice; Malbec opened if desired) presented to table. (Final action: serve.)

4. CONSOLIDATED SHOPPING LIST

Produce

• Limes 10 each ⁺
• Oranges 2 each
• Yellow onion 2 medium ⁺
• Garlic cloves 6 cloves (approx. 1 head) ⁺
• Fresh cilantro 1 bunch (about 1 cup chopped) ⁺
• Corn on the cob 8 ears
• Green cabbage 1 medium (about 2 lb)
• Carrots 3 large
• Radishes 8 each
• Fresh pineapple 2 large
• Jalapeños 2 each ⁰

Meat / Seafood

• Skirt steak (beef) 4.5 lb

Dairy

• Cotija cheese 6 oz crumbled
• Unsalted butter 1/2 cup (4 oz / 8 tablespoons) ⁺
• Sour cream (or Mexican crema) 1 cup
• Vanilla ice cream 1 quart

Dry Goods / Pantry

• Long‑grain white rice 3 cups uncooked (about 1 lb)
• Canned black beans 15 oz cans, 4 cans ⁺
• Olive oil 1/2 cup (4 fl oz) ⁺
• Vegetable oil 1/4 cup
• Kosher salt 3 tablespoons ⁺
• Black pepper ground 2 teaspoons ⁺
• Ground cumin 2 1/2 tablespoons ⁺
• Mild chili powder 2 tablespoons ⁺
• Granulated sugar 1 1/4 cups ⁺
• Mayonnaise 1/2 cup
• Flour tortillas 24 count
• Ground cinnamon 1 teaspoon
• Chicken stock (low sodium) 2 cups

Drinks

• Dried hibiscus (jamaica) 1 cup — Drinks
• Argentine Malbec red wine 2 bottles — Drinks

5. NOTES & ASSUMPTIONS

• Optional table‑side items: sliced jalapeños and additional chili powder for adults only (ingredient in shopping list marked ⁰). Offer lime wedges at table (from limes already listed).
• Global substitutions: skirt steak may be substituted with flank steak if unavailable (same weight). If fresh corn is unavailable, use 2 lb frozen corn (thawed).
• Child safety: keep hot pans and broiler use clear of children's reach. Slice steak on a stable cutting board with the knife away from family reach.
• Timeline risks: The tightest execution window is 4:48–5:00 PM when finishing the carne asada, warming tortillas, broiling pineapple and tossing the slaw overlap. This requires using two heat sources (stovetop and broiler/griddle) and close timing; a single small cooktop could become congested.
• Mitigation mindset: stage all mise en place in advance (bowls for sides, utensils at hand), keep a clean counter to move hot pans quickly, and use oven broiler for pineapple while searing steak in skillet. If you have a second burner/griddle, use it to warm tortillas so tasks do not conflict. Enlist one helper to bring dishes to the table at 4:59 if possible.
• Leftovers preference: quantities are designed to produce small leftovers for fridge storage.
• The latest safe start time: You can start as late as 3:00 PM for a 5:00 PM serve.