Rosarito Steak Recipe

Marinate

Combine olive oil, lime juice, soy sauce, minced garlic, cumin, smoked paprika, brown sugar, salt, and black pepper in a bowl. Place steak in a shallow dish or resealable bag and pour marinade over it, coating thoroughly. Refrigerate and marinate for at least 30 minutes and up to 4 hours.

Cook steak

Remove steak from refrigerator 15 minutes before cooking to come toward room temperature. Preheat a grill or heavy skillet to high heat. Pat steak dry, brush off excess marinade, and sear 3-5 minutes per side for medium-rare (time depends on thickness). Use an instant-read thermometer aiming for 125-130°F for medium-rare. Transfer to a cutting board and let rest 8-10 minutes.

Slice

Slice the steak thinly across the grain into bite-size strips for assembly.

While steak marinates or cooks, heat 1 tablespoon olive oil in a skillet over medium heat. Add thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until softened and beginning to brown, about 8-10 minutes. Stir in minced chipotle in adobo and apple cider vinegar and cook another 1-2 minutes until fragrant. Remove from heat and keep warm.

In a small saucepan over medium heat, combine rinsed pinto beans, finely chopped onion, cumin, salt, and 2 tablespoons water or broth. Warm gently, mashing about a third of the beans with the back of a spoon to thicken, and simmer 5-7 minutes until flavors meld. Adjust seasoning and keep warm.

Roast or boil the tomatillos and jalapeño: place tomatillos and jalapeño on a hot dry skillet or under a broiler, turning, until blistered and softened (about 6-8 minutes). Let cool slightly, then transfer to a blender or food processor. Add cilantro, lime juice, salt, and 1 tablespoon water if needed. Pulse to a chunky salsa verde consistency. Taste and adjust salt or lime as needed.

Warm tortillas: heat a large skillet over medium-high. Lightly brush each corn tortilla with a little vegetable oil or butter and warm 30-45 seconds per side until pliable and slightly toasted. Keep tortillas wrapped in a clean towel to stay warm.

Assemble: spread about 2 tablespoons warm pinto beans on each tortilla. Top with 2-3 tablespoons sliced carne asada, a spoonful of chipotle onions, a sprinkle (about 2 tablespoons) of shredded Monterey Jack, a dollop (~2 tablespoons) of guacamole, and 1-2 teaspoons of green tomatillo salsa. Finish with a few chopped cilantro leaves and a squeeze of lime. Serve immediately.

Serving suggestion: provide extra salsa, guacamole, and lime wedges at the table. Leftover steak can be refrigerated and used within 2 days.