Mexican style grilled steak: Bistec al carbon

articles Food & Cuisine Recipes

Karen Hursh Graber

The usual choice for steak grilled over charcoal in Mexico is arrachera, a choice cut of beef known as skirt steak in English. Flank steak could also be used, but would need to be marinated about twice as long.


  • 2 pounds skirt steak
  • ¼ cup olive oil
  • Juice from a 7-ounce can of pickled jalapeños ( jalapeños en escabeche) Reserve the jalapeños for another use or to accompany the steak tacos.

Marinate the steak in a non-reactive container in a mixture of the oil and pickling juice for one half hour, turning once.

Drain off excess marinade and grill, turning once, for 2-3 minutes on each side (approximately 2 minutes for medium-rare.) Cut the steak across the grain to make strips for filling tacos. Serve with a choice of salsas and hot tortillas.

Serves 8.

Link to source articles
May in Mexico: A month of holiday food
A Central Mexican mixed grill: La parillada

Published or Updated on: January 1, 2003 by Karen Hursh Graber © 2003
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