notes from the mexican kitchen
Mexican Weekend/

Raise Your Labor Day Grilling Game with “Brava” Steak

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You know you want to grill this long holiday weekend, and you want something good but something easy. Something that can feed a crowd, but not the same old crowd-pleasers.

Let’s talk about Brava Steak, a recipe for marinated ribeye that derives its signature “brave” spiciness from a pungent marinade of roasted serrano (or jalapeño) chiles and garlic, plus a little sparkle from lime juice.

And because we like to keep Mexican Weekend relatively simple, I dress the steak with salsa huevona—I’ll politely translate that as “lazy salsa”—because all you’ll do is char the ingredients on the grill, then chop or pulse them into a rustic consistency.

One final tip: Balance out all of the heat in this dish with something sweet, like, say, in-season sweet corn. If you’re feeling particularly ambitious, you can serve it with sweet corn tamales like we do at Frontera. You can find that recipe here.

Carne Asada Brava
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Votes: 13
Rating: 3.62
Recipe from Season 6, Mexico—One Plate at a Time
Servings: 6
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Ingredients

  • 6large garlic cloves, unpeeled
  • 4fresh serrano or 2 fresh jalapeno chiles, stemmed
  • 1/4cup fresh lime juice
  • 2tablespoons tablespoons vegetable or olive oil, plus more for the steaks
  • Salt
  • 6 ribeye steaks about 1-inch thick (they'll weigh about 10 to 12 ounces each)
  • Salsa Huevona for Serving

Instructions

In a small ungreased skillet, roast the unpeeled garlic and the chiles over medium heat, turning occasionally, until both are soft and blotchy black in places - 5 to 10 minutes for the chiles, 10 to 15 minutes for the garlic. Cool, then peel the garlic. Place both garlic and chiles in a food processor along with the lime juice and oil. Run the machine until the mixture is as smoothly pureed as possible. Season highly with salt, usually about 1 1/2 teaspoons.

Smear the mixture over both sides of the steaks, cover and refrigerate for 1 hour.

Light a charcoal fire and let the coals burn until they are covered with gray ash; position the grill grate and let it heat for a couple of minutes. Spray or brush the steaks on both sides with a little oil. Lay on the grill grates and let cook for 3 or 4 minutes, until the grates have nicely seared beautiful grill marks into the meat - don't attempt to move the steaks until you can see nice grill marks. Flip the steaks and cook until as done as you like (typically about 2 to 3 minutes longer for medium rare). I like to let the steaks rest for a few minutes (on a cool part of the grill, a grate suspended over the back of the grill or a very low oven) before serving to allow the meat to reabsorb all the juices. Serve with Lazy Salsa or another salsa or hot sauce of your liking.

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