CARNE A LA TAMPIQUEÑA (MEXICAN STEAK)

Muy Bueno

If you love grilled steak, you simply have to try my delectable recipe for Carne a la Tampiqueña. Skirt steak is simply seasoned, grilled to perfection, then topped with a luscious blend of caramelized onions, roasted peppers — and, if you’d like, melty, ooey gooey cheese — for a meal that’s fit for a king.

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TOTAL TIME: 33 mins

– butter – white onions, sliced – Anaheim or Hatch chiles – skirt steak – Kosher or sea salt, to taste – Freshly ground black pepper – shredded Oaxaca or asadero cheese - tap to see more ...

Ingredients

Step 1  – In a large frying pan over medium-low heat, melt the butter. When the butter foams, add the onions and cook. Add the chile strips and cook, stirring. Remove from the heat and set aside.

Steps 2-3 – Prepare a fire in a charcoal or gas grill for direct grilling over medium-high heat. Preheat the broiler. – Season the steak on both sides with salt and pepper.

Step 4 – Place the steak on the grill, close the lid, and grill, turning once. Transfer the steak to the foil-lined sheet pan and let rest. If you want to serve the steak a la mexicana, transfer the steak to a cutting board.

Step 5 – Top the steak with the onion and chile mixture and sprinkle with the cheese. Place under the broiler and broil until the cheese melts and bubbles. Serve at once.

READY!

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