Jul 14 2026
Restaurants›MONARCA›Carne Asada Recipe

Carne Asada Recipe

Inspired by MONARCA
Time1h 10m
Serves2

Charbroiled Prime 12oz ribeye, cheesy potatoes, mole negro demi, tortillas

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Ingredients

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Carne Asada (Charbroiled Ribeye)

Cheesy Potatoes

Mole Negro Demi

Tortillas & Garnish

Method

Carne Asada (Charbroiled Ribeye)

  1. 1

    Season and rest steaks

    Remove steaks from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels. Rub both sides with olive oil, then evenly season with kosher salt, black pepper, garlic powder and ground cumin. Drizzle lime juice over both sides and let rest at room temperature for 30 minutes.

  2. 2

    Preheat grill

    Heat a gas or charcoal grill to high (about 500–550°F / 260–290°C). Ensure grill grates are clean and well-oiled to prevent sticking.

  3. 3

    Charbroil steaks

    Place steaks directly over the hottest part of the grill. Cook 3–4 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C), 4–5 minutes per side for medium. Use tongs to flip once. For a 1" thick 12 oz ribeye, target 130°F for medium-rare (carryover will raise temp).

  4. 4

    Rest and slice

    Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice against the grain into 1/4"–1/2" slices just before serving; reserve juices on the board for the plate.

Cheesy Potatoes

  1. 5

    Boil potatoes

    Place potato cubes in a pot and cover with cold salted water by 1". Bring to a simmer and cook until fork-tender, about 10–12 minutes. Drain well in a colander and return to the pot.

  2. 6

    Mash and combine

    Over low heat, add butter and warm milk to the cooked potatoes. Mash to a mostly-smooth texture, leaving some small chunks for body. Stir in both cheeses until melted and fully incorporated. Season with salt and black pepper and fold in chopped chives if using. Keep warm until plating.

Mole Negro Demi

  1. 7

    Sauté aromatics and spices

    In a medium saucepan, melt 2 tbs butter over medium heat. Add finely chopped onion and cook until softened and translucent, 4–5 minutes. Add minced garlic, ancho chile powder, chipotle, cinnamon and cocoa powder; cook 30–45 seconds, stirring constantly to bloom the spices.

  2. 8

    Deglaze and simmer

    Add beef demi-glace and chicken stock (or water), whisking to combine and scrape any browned bits. Bring to a gentle simmer, reduce heat to low and simmer 6–8 minutes to meld flavors.

  3. 9

    Finish sauce

    Whisk in masa harina a little at a time to slightly thicken the sauce. Taste and season with salt and optional brown sugar to balance bitterness. Strain the sauce through a fine mesh sieve if you want a very smooth mole demi. Keep warm until serving; reheat gently if necessary.

Tortillas & Plating

  1. 10

    Warm tortillas

    Warm corn tortillas on the grill for 20–30 seconds per side or wrap in foil and heat in a 350°F oven for 8–10 minutes. Keep wrapped to stay warm and pliable.

  2. 11

    Compose the plate

    Place a generous scoop of cheesy potatoes on each plate. Fan sliced ribeye alongside or over the potatoes. Spoon 2–3 tbs of mole negro demi over the steak (reserve some for the table). Add 2–3 warm corn tortillas on the side, garnish with chopped cilantro and a lime wedge. Serve immediately.

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