“Brava” Steak

Carne Asada Brava
Recipe from Season 6, Mexico—One Plate at a Time
Servings: 6


  • 6large garlic cloves, unpeeled
  • 4 fresh 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


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.


    1. Unfortunately we do not publish 100% of the TV show recipes, however Season 6 was turned into a cookbook as well called, Fiesta at Ricks. That has the carne asada brava recipe as well as the bean recipe.

  1. Please tell me where I can find the recipe for Rick Bayless’ carne asada that he cooks in a slow cooker. I made it once before and now cannot find the recipe.

  2. Hello, there is a grilled trout pictured on the top of this page however from the ingredients that I see on the photo and the two recipes you have listed I do not think any of them are the one pictured. Is there a way I can get that recipe? I had that at Frontera last winter and I would like to see if it can be replicated.

    Thank you,

    1. Hello Liam –
      Unfortunately we do not have a recipe for that exact dish, but we do have one similar here. Hope you think this dish is as delicious as we do!

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