ingredients

• 24 oz flank steak can also use sirloin or strip steaks 
• 1/2 orange 
• 1 lime 
• 1 tbsp light brown sugar 
• 1 tsp salt 
• 1/2 tsp ancho chili powder 
• 1/2 tsp chipotle chili powder 
• 1/2 tsp smoked paprika 
• 1/2 tsp garlic powder 
• 1/2 tsp cumin 
• 1/2 tsp oregano 
• 1/2 tsp cayenne pepper can use up to one teaspoon for more heat 
• 1/4 tsp black pepper 
• 1 tbsp vegetable oil 
• 1 cup rice 
• 1 tsp salt 
• 1 3/4 cups water 
• 1 15 oz can corn drained 
• 1/3 cup fresh cilantro chopped 
• 2 tbsp fresh lime juice 
• 1/2 cup red onion sliced 
• 1/4 cup radishes sliced 
• 1/2 cup white vinegar 
• 2 tbsp sugar 
• 1 tsp salt 
• 1 cups water 
• 1 cup queso fresco or cotija cheese crumbled

cooking

1. Add the sliced red onion and radishes to a large bowl. Stir together one cup of water with 1/2 cup of vinegar, two tablespoons of sugar and one teaspoon of salt. Pour the water and vinegar mixture over the onions and radishes and stir well. Allow to sit and quickly pickle until ready to serve. These can be made one day ahead and kept in an air-tight container in the refrigerator.
2. Squeeze the juice of the orange half and lime over both sides of the steak. Whisk together the rub ingredients: brown sugar, teaspoon of salt, chili powders, garlic powder, cumin, oregano, cayenne pepper and black pepper. Rub evenly over both sides of the steak. Refrigerate the steak for 30 - 60 minutes to allow to marinate. 
   
3. Meanwhile, heat the grill to high and scrape the grates clean. Leave one burner set to medium and turn all the others to low.
   
4. Heat the oil in a saucepan over medium high heat. Add the rice and stir to coat with the oil. Cook, stirring often for a couple of minutes to toast the rice. Add the salt and water. Stir the rice and bring to a boil. Reduce heat to low and cover. Simmer for about 15 minutes or until water is absorbed and rice is fluffy. Stir in the corn, chopped cilantro and two tablespoons of fresh lime juice. Turn off heat and keep covered until ready to serve. 
   
5. Place the marinated steak on the medium heat side of the grill. Grill for about 5 - 7 minutes and then flip the steak and transfer it to the low heat side of the grill. Grill the beef with the lid closed until it reaches an internal temperature of 140 degrees F for medium rare or 155 degrees F for medium. Remove the steak and allow to rest on a cutting board for at least five minutes before slicing.
   
6. Stir the juices from the grilled steak into the cooked rice and corn mixture. 
   
7. Divide the corn and rice mixture evenly among four bowls. Top each bowl with sliced carne asada, pickled onions and radishes and crumbled cheese. Serve immediately.