Sheet-Pan Agujas Norteñas
Thin-sliced beef seared with charred onions, jalapeños, and a punch of lime and cilantro. A viral-worthy northern Mexican skillet that looks as good as it tastes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.25 lb beef sirloin or flank steak
- 1 large yellow onion, halved
- 3 whole jalapeños, halved lengthwise
- 1 whole lime (juiced + zested)
- ½ cup fresh cilantro, chopped
- 4 whole garlic cloves, minced
- 1 tsp cumin
- 3 tbsp olive oil
Instructions
- 1
Slice the beef very thin against the grain (use a sharp knife or partially freeze for 30 minutes first).
- 2
Heat 2 tbsp oil in a large skillet over high heat until it shimmers, ~90 seconds.
- 3
Sear the onion and jalapeños cut-side down until charred and tender, 4–5 minutes. Transfer to a plate.
- 4
Add remaining oil and minced garlic to the skillet. Cook 30 seconds until fragrant, then add the beef.
- 5
Toss the beef with cumin, salt, and pepper. Cook 2–3 minutes, stirring often, until no pink remains.
- 6
Return the onion and jalapeños to the skillet. Squeeze lime juice over everything and stir. Top with cilantro and lime zest. Serve hot.
Tools you’ll need
- sharp knife
- large skillet (12-inch cast iron or stainless steel preferred)
- tongs
- wooden spoon
- plate
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