Carne Apache* Recipe

Trim and season

Pat the steak dry with paper towels. Trim excess fat or silver skin. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; set on a plate while you make the marinade.

Marinate

Place the steak in a shallow dish or zip-top bag. Pour half of the prepared marinade (see Marinade & Sauce section) over the steak, turning to coat. Reserve the remaining half of the marinade for basting and sauce. Refrigerate and marinate for at least 30 minutes and up to 4 hours. Remove from refrigerator 20 minutes before cooking to come closer to room temperature.

Sear

Heat a large cast-iron skillet or heavy grill pan over high heat until very hot (3–5 minutes). Add 2 tbs vegetable oil and swirl to coat. Remove steak from marinade (let excess drip off) and place in the pan. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare (internal temp ~130°F / 54°C). If the steak is thick and not yet at desired doneness, reduce heat to medium and continue cooking 2–4 more minutes, flipping once. During the last minute, brush with reserved marinade and cook until glazed.

Rest and slice

Transfer steak to a cutting board and loosely tent with foil. Rest 8–10 minutes. Slice the steak very thinly across the grain into 1/8–1/4 inch slices for tender bites suitable for sharing or stacking on tortillas.

Make the marinade: In a blender or food processor, combine 4 minced garlic cloves, 2 tbsp chopped chipotle in adobo, 1 tbsp tomato paste, 3 tbsp fresh lime juice, 1 tbsp apple cider vinegar, 1/4 cup dark beer (or strong brewed coffee), 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, 1 tsp brown sugar, 1 tbsp soy sauce, 2 tbs olive oil and a pinch (1/4 tsp) salt. Blend until smooth, adding up to 2 tbsp water to reach a pourable but slightly thick consistency.

Taste and adjust: Taste the marinade and adjust for balance—add an extra 1/2 tsp sugar if too acidic, another 1/2 tsp lime juice if it needs brightness, or a pinch more salt as needed. Reserve half of the marinade for basting and to serve as sauce; do not reuse marinade that has been in contact with raw meat unless you boil it briefly (see note).

Optional quick sauce: If you reserved raw marinade and want to serve it, bring the reserved portion to a rapid simmer in a small saucepan and cook 3–4 minutes to kill bacteria and slightly thicken. Let cool slightly before serving.

Warm tortillas: Wrap tortillas in foil and warm in a 350°F (175°C) oven for 8–10 minutes, or warm briefly in a dry skillet for 15–30 seconds per side.

Assemble for sharing: Arrange sliced steak on a large platter. Drizzle some of the cooked marinade/sauce over the meat and sprinkle with 1/4 cup chopped cilantro, 1/2 cup thinly sliced red onion, and a few dollops of Mexican crema or sour cream. Place lime wedges around the platter and stack warm tortillas nearby so guests can build tacos or share bites.

Final seasoning: Provide additional salt and freshly ground black pepper to taste. Squeeze lime over steak before eating for brightness.