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Oaxacan-Style Grilled Sirloin

Serving Oaxacan carne asado makes a wonderful way to entertain, offering your guests a taste experience they’re not likely to forget.


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Oaxacan-Style Grilled Sirloin

Recipe Notes

  • Yield: Serves 8
  • Method: Direct grilling

Ingredients

  • 2 bunches scallions, both white and green parts, trimmed
  • 8 chiles de agua, cubanelle peppers, bull’s horn peppers, jalapeño peppers, or poblano peppers
  • Coarse salt (kosher or sea)
  • 2 pounds boneless sirloin steak, cut into broad sheets 1/4 inch thick (see Note)
  • 16 corn or flour tortillas, or more as needed
  • 4 limes, cut into wedges
  • Guacamole
  • Salsa

Recipe Steps

Step 1: Set up the grill for direct grilling and preheat to high.

Step 2: When ready to cook, if using charcoal, toss the scallions and peppers right on the coals. If using gas (or you don’t have easy access to the coals), arrange the scallions and peppers on the hot grate. Cook, turning with tongs, until nicely charred and tender, about 5 minutes per side. Leave the fire burning.

Step 3: Transfer the grilled scallions to a serving plate, cover with plastic wrap, and set aside until ready to serve. Scrape the charred skin off the peppers with a sharp knife (don’t worry about removing every last bit). Cut the peppers in half and scrape out the seeds. Transfer the peppers to a bowl, cover with plastic wrap, and set aside.

Step 4: When ready to grill the beef, brush and oil the grill grate. Generously salt the beef and place it on the hot grate. Grill, turning with tongs, 1 to 4 minutes per side for well-done (the way Oaxacans like their beef cooked). While you’re at it, arrange the tortillas, a few at a time, on the grill for a few seconds to heat them, then keep them warm in a cloth-lined basket. Transfer the grilled beef to a cutting board and cut it into thin strips or 1/2-inch dice.

Step 5: To serve, set out bowls of lime wedges, guacamole, and salsa along with the scallions and peppers. To eat, place a few pieces of beef on a tortilla. Place a grilled scallion and pepper half on top. Top with spoonfuls of guacamole and salsa, and a squeeze of lime juice. Roll the whole thing up and eat it.

Recipe Tips

Note: Ask your butcher to cut the beef for you on a meat slicer. Cutting the steaks this thin makes them tender and maximizes the surface area exposed to the heat and smoke.

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