Steak Mexicano Recipe

Marinate

Pat the 12 oz T-bone steak dry with paper towels. In a small bowl combine 2 tbs olive oil, 1 tbs lime juice, minced garlic, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp kosher salt and 1 tsp black pepper. Rub the mixture evenly over both sides of the steak. Let rest at room temperature for 20–30 minutes (or refrigerate covered for up to 2 hours).

Preheat grill

Preheat your grill to high heat (approx. 500°F / 260°C) for direct grilling. If using a cast-iron skillet, preheat over high heat until smoking hot. Oil the grates or pan lightly.

Grill steak

Place the T-bone on the hot grill. For medium-rare (recommended) grill about 4–5 minutes per side depending on thickness; adjust time for desired doneness (use an instant-read thermometer: 125–130°F for rare, 130–135°F medium-rare, 135–145°F medium). After flipping, continue to cook until it reaches target temp. Remove steak and tent loosely with foil; rest for 5–10 minutes before slicing.

Prepare vegetables

While steak rests, slice the yellow onion into 1/4-inch rounds, halve the roma tomatoes lengthwise, and leave serrano peppers whole (or halve and seed if you want less heat). Toss the vegetables with 1 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper.

Grill vegetables

Place the onion rings, tomato halves (cut side down), and serranos on the hot grill or in a grill pan. Grill onions about 3–4 minutes per side until charred and softened. Grill tomatoes 2–3 minutes cut side down until slightly charred. Grill serranos 2–4 minutes, turning until blistered and charred to your liking. Remove and chop onions and tomatoes roughly; slice or leave serranos whole depending on serving preference.

Assemble topping

Pile the grilled onions, tomatoes, and Serrano peppers on top of the rested steak or slice the steak against the grain and spoon the grilled vegetable mixture over slices. Garnish with chopped cilantro and squeeze lime as desired.

Cook rice

While steak marinates or rests, make the rice. Rinse 1 cup long-grain rice until water runs clear. In a medium saucepan combine the rinsed rice, 2 cups water, 1 tsp vegetable oil and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand covered 5–10 minutes, then fluff with a fork.

Warm beans

Heat 1 cup canned refried beans in a small saucepan over low heat, stirring occasionally. If too thick, add 1–2 tbs water. Stir in 1 tsp butter if desired for richness. Keep warm until serving.

Warm tortillas

Warm 6 tortillas on the grill for 15–30 seconds per side until pliable and slightly charred, or wrap in foil and heat in a 350°F (175°C) oven for 10 minutes.

Plate the steak (whole or sliced) topped with the grilled onions, tomatoes and serrano peppers. Serve with a scoop of rice, a portion of refried beans, warmed tortillas, chopped cilantro and lime wedges on the side so guests can assemble tacos or eat family-style.