Jul 14 2026
Restaurants›Hidalgo Mexican Bar and Grill›Steak Texano Recipe

Steak Texano Recipe

Inspired by Hidalgo Mexican Bar and Grill
Time50m
Serves4

Make Steak Texano Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak & Marinade

Tex-Mex Butter (finishing)

Sides & Garnish

Method

Steak & Marinade

  1. 1

    Prepare the marinade

    In a medium bowl whisk together 3 tbs olive oil, 2 tbs fresh lime juice, 1 tbs soy sauce, 1 tbs Worcestershire sauce, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chipotle or ancho powder, 1.5 tsp kosher salt and 1 tsp black pepper.

  2. 2

    Add garlic

    Mince 3 cloves garlic and stir into the marinade until evenly distributed.

  3. 3

    Marinate the steak

    Place 1 lb skirt or flank steak in a shallow dish or resealable bag. Pour the marinade over the steak, massage to coat both sides, then refrigerate for at least 30 minutes and up to 4 hours. If using longer than 1 hour, bring steak to room temperature 20–30 minutes before cooking.

  4. 4

    Preheat cooking surface

    Heat a cast-iron skillet or grill over high heat until very hot (about 5–7 minutes). If using a skillet, add 1 tbs oil and let it shimmer.

  5. 5

    Sear the steak

    Remove excess marinade from the steak and pat dry with paper towels. Place steak on the hot grate or skillet and sear undisturbed for 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C). For medium, cook 4–5 minutes per side. Adjust time for thickness.

  6. 6

    Rest and slice

    Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly against the grain into strips about 1/4-inch thick.

Tex-Mex Butter (finishing)

  1. 7

    Make the butter

    While steak rests, combine 3 tbs softened unsalted butter, 2 tbs finely chopped cilantro, 1 tsp lime zest, 1/2 tsp chipotle hot sauce or 1/2 tsp minced adobo from a can, and 1/4 tsp salt in a small bowl. Mash until smooth and uniform.

  2. 8

    Finish the steak

    Spread or dot the warm sliced steak with the Tex-Mex butter so it melts into the meat. Toss gently to coat if serving as fajita strips.

Sides & Garnish

  1. 9

    Warm the tortillas

    Warm tortillas on the grill or in a dry skillet 30–60 seconds per side until pliable and lightly charred. Keep wrapped in a towel to stay warm.

  2. 10

    Prepare grilled vegetables

    If you haven’t already, slice 1 cup onions and 1 cup bell peppers, toss with 1 tbs oil and a pinch of salt and char on high heat until softened and slightly blackened, about 6–8 minutes total.

  3. 11

    Assemble and serve

    Lay warmed tortillas on a plate, top with sliced steak, grilled onions and peppers, pickled jalapeños to taste (about 1/4 cup), fresh cilantro leaves and a squeeze of lime wedge. Serve remaining lime wedges on the side.

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