Mexicali Barbecued Steaks
Fire up your grill and indulge in the bold flavors of Mexicali Barbecued Steaks, a perfect blend of smoky, zesty, and savory goodness. These tender ribeye or sirloin steaks are marinated in a vibrant mixture of olive oil, lime juice, garlic, and warming spices like cumin, chili powder, and paprika, enhanced with a touch of brown sugar for a balanced finish. Fresh cilantro and optional minced jalapeño add a burst of freshness and a customizable kick of heat. After soaking up this flavorful marinade, the steaks are grilled to perfection, achieving a juicy, charred exterior with a tender interior. Serve with crispy tortilla chips and lime wedges for a Tex-Mex-inspired feast that’s equally at home at a weekend barbecue or a laid-back dinner. Perfect for steak lovers craving a bold twist, this recipe is quick to prep and packed with vibrant Mexican-inspired spices.
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Recipe Information
Ingredients
- 4 pieces (about 6-8 oz each) ribeye or sirloin steaks
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon brown sugar
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 whole jalapeño, finely minced (optional for heat)
- 2 cups tortilla chips (for serving, optional)
- 4 pieces lime wedges (for serving, optional)
Instructions
In a medium bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, paprika, chili powder, brown sugar, salt, and black pepper to create a marinade.
Add the chopped cilantro and minced jalapeño (if using) to the marinade and mix well.
Place the steaks in a resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, ideally 4-6 hours for maximum flavor.
Preheat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
Remove the steaks from the marinade and let any excess liquid drip off. Discard the remaining marinade.
Grill the steaks for 4-6 minutes per side for medium-rare, or adjust the cooking time to your preferred doneness. Use a meat thermometer to ensure the internal temperature reaches your desired level (130°F for medium-rare, 140°F for medium).
Remove the steaks from the grill and let them rest for 5 minutes to redistribute the juices.
Serve the Mexicali Barbecued Steaks hot with tortilla chips and lime wedges on the side, if desired. Enjoy!
Nutrition Facts
Calories |
1909 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 2219 mg | 96% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 5.3 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 241 mg | 19% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 980 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
