Carne Asada Tampiqueña (Mexican Steak)
User Reviews
5
14 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
4 mins
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Marinade Time
6 hrs
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Total Time
6 hrs 19 mins
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Servings
4 servings
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Calories
527 kcal
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Course
Main Course
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Cuisine
South American, Mexican, Tex-Mex
Carne Asada Tampiqueña (Mexican Steak)
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Carne Asada Tampiqueña features skirt steak pounded thin to tenderize and sliced into long strips, marinated in a mixture including garlic, red wine vinegar, and dried thyme. The recipe includes preparing poblano peppers and onions in strips to accompany the steak. The marinade and pounding result in flavorful, tender meat with a balanced acidity from vinegar and a mild herbal note from thyme.
Description
This Carne Asada Tampiqueña recipe calls for skirt steak pieces that are thoroughly pounded into thin, even layers to maximize tenderness. The meat is cut into long strips, which is traditional and convenient for plating. A simple marinade combines olive or avocado oil, red wine vinegar, minced garlic, and dried thyme to impart flavor and help tenderize the beef.
Alongside the steak, poblano peppers and sweet onions are sliced into strips. The recipe emphasizes preparation steps to keep the cooking process organized and ensure even cooking. The thin strips of beef cook quickly and evenly, making for a nice contrast with the tenderness of the peppers and onions.
This dish is well-suited as a main course with sides like rice, beans, or tortillas for a complete Mexican meal.
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Ingredients
- 2 pounds skirt steak look for two 1 lb pcs
- 2 poblano pepper
- 1 medium sweet onion
- 4-5 cloves garlic minced
- 1/3 cup olive oil or avocado oil
- ¼ cup red wine vinegar
- 2 teaspoons thyme dried
- salt
- black pepper
Instructions
- Place the skirt steaks on a plastic board. (Or on a wooden cutting board covered with plastic wrap.) Cover the top of the skirt steak with plastic wrap. Use a meat mallet to vigorously pound the skirt steak into a very thin even layer, flipping to pound on both sides. The more you pound the steak, the more tender the steak will be. Yet stop before the steak falls apart. Then remove the plastic wrap. *You don’t have to use plastic wrap, but it does keep little raw meat flecks from flying through the air.
- Cut each flattened skirt steak in half, lengthwise, to create four long strips. (You can leave them whole for cooking and cut them later if desired. However, one long thin strip per plate is traditional at restaurants.)
- Cut the tops off the poblano peppers. Remove the seeds and slice the peppers into long strips. Then peel the onion, and slice into strips. Mince the garlic.
- In a small bowl, whisk together the oil, red wine vinegar, minced garlic, dried thyme, 2 teaspoons of salt, and 1/2 teaspoon of cracked black pepper.
- Place the steak strips in a 9 x 13 inch baking dish. Place the onions and peppers on top of the steaks. Pour the marinade over the top, then move the steaks around a little to make sure the pieces are fully coated in marinade on all sides. Cover and refrigerate. Allow the Tampiquena steak to marinate for at least 6 hours, but the longer the better. This is a great recipe to prep the night before it is needed!
- When you are ready to cook, preheat the grill to medium-high heat, around 400°F. Set a grill basket on one side of the grill for the peppers and onions. (If you do not have a grill basket place a piece of foil on the grill for the vegetables.)
- Once the grill is hot, place the vegetables in the grill basket. Then place the steak on the grill. Grill the steak 2 minutes per side, for medium rare. Remove the steak and flip the vegetables over, cooking for another 3 to 4 minutes until they are softened.
- To plate restaurant-style, place the Carne Asada a la Tampiqueña in the center of the plate and arrange Mexican beans, rice, guacamole, and a small cheese-filled enchilada on the side. Place some of the grilled onions and poblano peppers on top of the steak. (Or serve homestyle with rice, beans, and tortillas.)
Nutrition Information
Show Details
Serving
0.5lb
Calories
527kcal
(26%)
Carbohydrates
4g
(1%)
Protein
50g
(100%)
Fat
35g
(54%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
20g
(100%)
Trans Fat
1g
(50%)
Cholesterol
143mg
(48%)
Sodium
154mg
(6%)
Potassium
788mg
(17%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
258IU
(5%)
Vitamin C
49mg
(54%)
Calcium
36mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Serving | 0.5lb | |
| Calories | 527kcal | 26% |
| Carbohydrates | 4g | 1% |
| Protein | 50g | 100% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 143mg | 48% |
| Sodium | 154mg | 6% |
| Potassium | 788mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 49mg | 54% |
| Calcium | 36mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
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