Carne Asada a la Tampiquena Plate

This plate was created in Mexico City in the late 1930s to honor the port of Tampico, and it still shows up on menus across South Florida. The beef is cut into one long thin sheet by rolling the knife through a piece of tenderloin, a technique any butcher can do if you ask. Cook it hot and quick so it stays rosy inside. Everything else is assembly: warm beans, cool avocado, fresh cheese seared just long enough to take color, and whatever salsas you keep in the fridge.