For a delightful culinary adventure that blends the vibrant flavors of Mexican cuisine with the smoky goodness of grilled meats, look no further than the enticing realm of grilled Mexican steak. This delectable dish guarantees a tantalizing journey for your taste buds, offering a spectrum of flavor profiles that range from spicy and zesty to subtly smoky and savory. Explore the depths of this versatile dish, uncovering the secrets to transforming ordinary steak into an extraordinary masterpiece, one sizzling bite at a time.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED MEXICAN STEAK
This is a great way to serve skirt or flank steak. The two day marinade is worth the wait.
Provided by TA9I
Categories World Cuisine Recipes Latin American Mexican
Time P1DT20m
Yield 6
Number Of Ingredients 9
Steps:
- Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
- In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
- Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.
Nutrition Facts : Calories 547.8 calories, Carbohydrate 7.4 g, Cholesterol 71.6 mg, Fat 45.4 g, Fiber 2.1 g, Protein 29.1 g, SaturatedFat 10.8 g, Sodium 675.3 mg, Sugar 1 g
GRILLED STEAK WITH NEW MEXICAN CHILE RUB RECIPE - (4.6/5)
Provided by á-36147
Number Of Ingredients 18
Steps:
- Spraying the rubbed steaks with oil helps the spices bloom, preventing a raw flavor. 1. For the Steak: Combine tomato paste, fish sauce, salt, onion powder, and garlic powder in bowl. Pat steaks dry with paper towels. With sharp knife, cut 1/16-inch-deep slits on both sides of steaks, spaced ½ inch apart, in crosshatch pattern. Rub salt mixture evenly on both sides of steaks. Place steaks on wire rack set in rimmed baking sheet; let stand at room temperature for at least 1 hour. After 30 minutes, prepare grill. 2. For the Spice Rub: Toast chiles, cumin, coriander, pepper flakes, and peppercorns in 10-inch skillet over medium-low heat, stirring frequently, until just beginning to smoke, 3 to 4 minutes. Transfer to plate to cool, about 5 minutes. Grind spices in spice grinder or in mortar with pestle until coarsely ground. Transfer spices to bowl and stir in sugar, paprika, and cloves. 3a. For a Charcoal Grill: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. 3b. For a Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium. 4. Clean and oil cooking grate. Sprinkle half of spice rub evenly over 1 side of steaks and press to adhere until spice rub is fully moistened. Lightly spray rubbed side of steak with vegetable oil spray, about 3 seconds. Flip steaks and repeat process of sprinkling with spice rub and coating with vegetable oil spray on second side. 5. Place steaks over hotter part of grill and cook until browned and charred on both sides and center registers 125 degrees for medium-rare or 130 degrees for medium, 3 to 4 minutes per side. If steaks have not reached desired temperature, move to cooler side of grill and continue to cook. Transfer steaks to clean wire rack set in rimmed baking sheet, tent loosely with aluminum foil, and let rest for 10 minutes. Slice meat thin against grain and serve.
Tips:
- Choose high-quality flank steak or skirt steak for the best results.
- Use a sharp knife to slice the steak against the grain for more tender meat.
- Marinating the steak in a flavorful mixture of olive oil, lime juice, garlic, cumin, and chili powder enhances its taste.
- Grilling the steak over high heat sears the outside and locks in the juices, resulting in a juicy and tender interior.
- Baste the steak with the marinade while grilling to keep it moist and flavorful.
- Allow the steak to rest for a few minutes before slicing to redistribute the juices and ensure a tender texture.
- Serve the grilled Mexican steak with your favorite toppings, such as grilled onions, peppers, salsa, guacamole, and sour cream.
Conclusion:
In conclusion, this Grilled Mexican Steak recipe creates a tantalizing and flavorful dish that combines the bold flavors of Mexican cuisine with the smokiness of grilled meat. By following the tips and techniques outlined above, you can achieve a perfectly grilled steak that is tender, juicy, and bursting with Mexican spices. Whether you are entertaining guests or simply enjoying a delicious meal at home, this recipe is sure to impress. ¡Buen provecho!
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