Bistec con Salsa de ChihuahuaThinly pounded chuck steak, grilled until well done and a bit charred, is a northern Mexico specialty, particularly in Chihuahua, one of the Mexican states that borders Texas. The meat takes on a smoky taste that's simply terrific with spicy salsa. Serve with fried potatoes and any kind of beans.
Chuck Steak with Chihuahua Chile Salsa
Bistec con Salsa de ChihuahuaThinly pounded chuck steak, grilled until well done and a bit charred, is a northern Mexico specialty, particularly in Chihuahua, one of the Mexican states that borders Texas. The meat takes on a smoky taste that's simply terrific with spicy salsa. Serve with fried potatoes and any kind of beans.
Ingredients
Makes 4 servings
- 1½ cups Chihuahua Chile Salsa
- 3 pounds boneless chuck steak cut about 1⁄2-inch thick
- 1 tablespoon fresh lime juice
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructions
- Prepare the chile salsa.
- Cover and set aside.
- Cover the meat with 2 pieces of plastic and pound it to an even 1⁄4-inch thickness with the flat side of a meat mallet or with a rolling pin.
- Rub with lime juice and sprinkle lightly with salt and pepper.
- Let stand at room temperature while preparing the barbecue fire.
- When the coals are hot, grill the meat, turning 2 to 3 times, until it is well done, but not dry, 12 to 15 minutes total.
- Cut the steaks into serving size pieces and discard bone.
Notes & Wine Advice
Serve hot with chile salsa on the side.