Place the steak in a shallow dish. Combine garlic, cumin, paprika, lime juice, vegetable oil, salt, and pepper. Pour over the meat and rub well to coat. Marinate for at least 30 minutes at room temperature, or up to 4 hours refrigerated for deeper flavour.

In a medium saucepan, bring water and salt to a boil. Add the rinsed rice, stir once, and reduce heat to low. Cover and cook for about 15 minutes until the water is absorbed. Fluff gently with a fork and set aside.

In a frying pan, sauté chopped onion in a tablespoon of oil until translucent. Add the cooked beans and a splash of water. Mash lightly with a spoon for a creamy consistency, seasoning to taste. Keep warm on low heat.

Heat vegetable oil in a large pan over medium heat. Fry the plantain slices until golden brown on both sides, about 2 minutes per side. Drain on paper towels. Their sweetness will balance the savoury elements later.

Preheat a grill or heavy skillet over high heat. Cook the marinated beef for about 4–5 minutes per side, depending on thickness. Aim for a smoky sear while keeping the inside tender. Rest the meat for 5 minutes before slicing thinly.

Heat a dry skillet or griddle over medium heat. Warm each tortilla for 30 seconds per side until soft and pliable. Stack them in a clean towel to keep warm.

Spoon a portion of rice and beans onto each plate. Add slices of grilled beef, a few pieces of fried plantain, and crumble cheese generously on top. Arrange avocado slices neatly beside the meat.

Serve with warm tortillas on the side. For a traditional touch, garnish with pickled red onions or a squeeze of lime over the meat.

Plato Típico is served family style or individually. Keep colours distinct – the golden plantains, white rice, and vibrant avocado create a visually inviting meal.

Serve immediately while everything is warm. Pair with a refreshing Honduran beverage such as horchata or tamarind juice to complete the experience.