GRILLED TAMPICO-STYLE STEAK

(Carne à la Tampiqueña)

Tampiqueña beef refers to a type of carne asada (a thin steak) cooked and served in the style of Tampico, a city in the state of Tamaulipas in the Gulf of Mexico. A relatively modern town, this “city of otters” (that’s what its name means) originated this specific type of steak. It’s usually served with warm tortillas and a cheese enchilada on the side.

MAKES 6 ENTREE SERVINGS

6 thin sirloins, about ¼-inch thick

2 tablespoons freshly squeezed lime juice

2 garlic cloves, minced

1 teaspoon salt

½ teaspoon freshly ground black pepper

2 medium onions, cut into thick slices (3 slices per onion)

6 thick slices queso asadero

2 Roasted Poblano Chiles, cut into strips

2 avocados, pitted (see Avocado Salad) and sliced

2 limes, cut into wedges

Salsa of your choice

Season the meat with the lime juice, garlic, salt, and black pepper and let marinate while the grill is heating.

Heat an oiled grill to high heat. Grill the onions until golden and limp, about 3 minutes on each side. Put a slice of onion onto each plate. Then, quickly cook the steak, until the edges are browned. Flip over just once, cooking for 6 minutes total. Lay the steaks on each plate with the onions.

Grill the cheese quickly and carefully, making sure it doesn’t burn. Place a slice of cheese on each plate, then arrange the chile strips, avocados, and lime wedges on each plate.

Serve immediately topped with salsa.

VARIATION: If you don’t want to bother with a grill, you can cook the steaks in a broiler. Just preheat your broiler to high and cook for about 3 minutes on one side. Then, turn the steaks over, top each piece with a slice of cheese and onion, and broil on the other side. Voila!