Ingredients with Measurements:
- 2 lbs of flank steak
- 1 tsp of salt
- 1 tsp of black pepper
- 1 tsp of garlic powder
- 1 tsp of cumin
- 1 tsp of paprika
- 1/4 cup of olive oil
- 1/4 cup of lime juice
- 1/4 cup of soy sauce
- 2 red bell peppers
- 2 green bell peppers
- 1 tbsp of vegetable oil
Special equipment needed:
- Grill pan or outdoor grill
- Meat thermometer
Step-by-step instructions:
1. Preheat the grill pan or outdoor grill to medium-high heat.
2. In a small bowl, mix together the salt, black pepper, garlic powder, cumin, and paprika.
3. Rub the spice mixture all over the flank steak, making sure to coat both sides.
4. In another small bowl, whisk together the olive oil, lime juice, and soy sauce.
5. Brush the mixture over the steak, making sure to coat both sides.
6. Place the steak on the grill and cook for 5-7 minutes per side, or until the internal temperature reaches 135°F for medium-rare.
7. While the steak is cooking, slice the red and green bell peppers into strips.
8. In a separate pan, heat the vegetable oil over medium-high heat.
9. Add the sliced peppers to the pan and cook for 5-7 minutes, or until they are tender and slightly charred.
10. Once the steak is done cooking, remove it from the grill and let it rest for 5 minutes.
11. Slice the steak against the grain into thin strips.
12. Serve the steak and peppers together on a platter.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
Grill temperature: Medium-high heat
Internal temperature of steak: 135°F for medium-rare
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Protein: 40g
Carbohydrates: 6g
Fiber: 2g
Sugar: 3g
Sodium: 1200mg
Substitutions for ingredients:
- Flank steak can be substituted with skirt steak or sirloin steak.
- Red and green bell peppers can be substituted with any color bell peppers or other grilled vegetables.
Variations:
- Add sliced onions to the grilled peppers for extra flavor.
- Top the steak with crumbled queso fresco or cotija cheese.
- Serve with a side of rice and beans.
Tips and tricks:
- Make sure to let the steak rest for 5 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
- Marinate the steak overnight for even more flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak and peppers in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve the steak and peppers on a large platter with a garnish of fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
- Roasted sweet potatoes
Troubleshooting advice:
- If the steak is cooking too quickly on the outside, but still raw on the inside, lower the heat of the grill.
- If the peppers are not getting charred enough, increase the heat of the pan.
Food safety advice:
- Make sure to cook the steak to an internal temperature of 135°F for medium-rare to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
Carne a la Tampiqueña is a traditional Mexican dish named after the city of Tampico, located in the state of Tamaulipas. It typically consists of a grilled steak, refried beans, and a cheese-stuffed pepper.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of citrus from the lime juice.
Serving suggestions:
Serve this dish with a cold Mexican beer or a margarita for a refreshing pairing.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican