Best 5 Mexican Style Marinated Steaks Recipes

MEXICAN STEAK FAJITAS

Steps:

• In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.

ARRACHERA (MEXICAN SKIRT STEAK FOR TACOS)

Steps:

• Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazon, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for 1 to 24 hours.
• Preheat a grill to medium-high. Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.

MEXICAN-STYLE MARINATED STEAKS

Steps:

• In a mixing bowl, combine all ingredients except steaks.
• Place steaks in a wide, shallow glass or ceramic bowl and add marinade. Turn steaks to coat all sides. Cover, and refrigerate overnight.
• Wipe excess marinade from steaks before cooking. Grill to taste.

LISA'S FAVORITE CARNE ASADA MARINADE

Steps:

• Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
• Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
• Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

STEAK TAMPIQUENA (MEXICAN STEAK)

Steps:

• Heat olive oil in pan.
• Sautee onion, garlic and tomato for 3 minutes or until tender.
• Set mixture aside.
• Preheat oven to broil.
• Cut green chile into long strips and set aside.
• Sprinkle seasoning salt on both sides of steak.
• Broil steaks (I broil the thin cuts 3-4 minutes) on one side.
• Remove from oven and place mixture of tomato, onion and garlic evenly on unbroiled side of steaks.
• Top with 2-3 strips of green chile.
• Next,place a slice of cheese on top of each steak (you will cover mixture and green chile strips with cheese slice.) Broil until steak is done and cheese is melted (about 3 minutes).
• Serve and enjoy!