Carne Asada Tampiqueña (Mexican Grilled Steak Platter)
Grilled marinated beef with a charred crust and juicy center, served with queso fresco, grilled onions, and warm tortillas. A classic Mexican steakhouse dish that's surprisingly simple but delivers restaurant-quality results.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- ½ cup fresh cilantro leaves
- ½ cup fresh parsley leaves
- 4 cloves garlic cloves
- 2 whole jalapeño peppers, stems removed
- ¼ cup fresh lime juice
- ½ cup extra-virgin olive oil
- 1 teaspoon cumin seeds
- 1.5 teaspoons kosher salt
- ½ teaspoon black pepper
- 1.5 pounds beef skirt steak or flank steak
- 2 whole medium yellow onions
- 8 tortillas warm flour or corn tortillas
- ½ cup crumbled queso fresco
- 1 for serving fresh lime wedges
- ¼ cup fresh cilantro sprigs
Instructions
- 1
Make the marinade: In a blender or food processor, combine 0.5 cup fresh cilantro leaves, 0.5 cup fresh parsley leaves, 4 peeled garlic cloves, 2 jalapeño peppers (stems removed, seeds optional for less heat), 0.25 cup fresh lime juice, 0.5 cup extra-virgin olive oil, 1 teaspoon cumin seeds, 1.5 teaspoons kosher salt, and 0.5 teaspoon black pepper. Blend until completely smooth and bright green — this will take about 1-2 minutes. The marinade should be pourable but thick like a sauce.
- 2
Prepare the beef: Pat the 1.5-pound beef skirt or flank steak completely dry with paper towels. Trim any excessive fat from the edges, but leave a thin layer for flavor and moisture. Score the surface lightly in a crosshatch pattern with a sharp knife — make shallow cuts about 1/4-inch apart and 1/8-inch deep. This helps the marinade penetrate and increases the surface area for a better crust.
- 3
Marinate the beef: Place the steak in a large shallow baking dish or resealable plastic bag. Pour the entire marinade over it, making sure to coat both sides evenly. Turn the steak to coat thoroughly, then cover the dish with plastic wrap or seal the bag. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor — but not longer, as the lime juice will begin to break down the muscle fibers and make the meat mushy.
- 4
Prep the onions: While the beef marinates, peel 2 medium yellow onions and cut them in half lengthwise, leaving the root end attached so the layers stay together. This creates flat sides that make contact with the grill and develop char while keeping the onion intact.
- 5
Heat your grill: If using a charcoal grill, light it and let the coals burn until they're covered in white ash and very hot — about 15-20 minutes. If using gas, preheat to high for 10 minutes with the lid closed. You want the grate to be so hot that a drop of water immediately evaporates and dances across the surface. Oil the grill grate lightly with a paper towel dipped in neutral oil to prevent sticking.
- 6
Grill the beef: Remove the steak from the marinade, letting excess drip back into the dish. Place it directly on the hot grill grate — you should hear an immediate, loud sizzle. Do not move it for 4-5 minutes — this allows a flavorful, charred crust to develop (called the Maillard reaction). You want to see dark brown char marks with some blackened spots, which signals deep flavor.
- 7
Flip and check: Using long-handled tongs, flip the steak once and grill the second side for another 4-5 minutes. For medium-rare (which is ideal for carne asada), aim for an internal temperature of 130-135°F measured with an instant-read thermometer inserted into the thickest part. If you prefer medium, cook to 135-145°F. The steak will continue to cook slightly after coming off the heat (carryover cooking).
- 8
Grill the onions: As the steak finishes, place the onion halves cut-side down on the grill, away from the hottest part if you have temperature zones. Grill for 3-4 minutes until the flat side develops golden-brown char with some blackening. Flip and grill the other side for another 3-4 minutes. The onions should be tender when pierced with a fork but still hold their shape. Transfer to a plate.
- 9
Rest the beef: Transfer the steak to a cutting board and let it rest, uncovered, for 5 minutes. During this time, the internal temperature will climb another 5°F and the juices will redistribute throughout the meat, keeping it juicy when sliced. Warm the 8 tortillas on the grill grates (just 30 seconds per side) so they're pliable and warm.
- 10
Slice the steak: Using a sharp knife, slice the rested steak against the grain into 1/2-inch strips. Cut at a 45-degree angle to create wider pieces. Beef skirt steak has a pronounced grain running lengthwise, so identify the direction and cut perpendicular to it — this shortens the muscle fibers and creates more tender bites.
- 11
Assemble and serve: Arrange the sliced steak on a warm serving platter, fanning the pieces slightly. Scatter the grilled onion halves alongside. Place the warm tortillas in a cloth-lined basket. At the table, have guests fill each tortilla with sliced steak and grilled onion, then top with 1-2 tablespoons of crumbled 0.5 cup queso fresco total, fresh cilantro sprigs, and a squeeze of fresh lime juice. This is casual, celebratory eating — encourage guests to build their own tacos and enjoy the charred, juicy beef.
Tools you’ll need
- blender or food processor
- sharp chef's knife
- large shallow baking dish or resealable plastic bags
- plastic wrap
- charcoal or gas grill
- long-handled tongs
- instant-read thermometer
- cutting board
- paper towels
- serving platter
- cloth-lined basket
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