If you love grilled steak, you simply have to try my delectable recipe for Carne a la Tampiqueña. Skirt steak is simply seasoned, grilled to perfection, then topped with a luscious blend of caramelized onions, roasted peppers — and, if you’d like, melty, ooey gooey cheese — for a meal that’s fit for a king.

terracotta plate with a serving of tampiqueña steak topped with onions, peppers, and broiled cheese.

What is Carne Tampiqueña?

The mouthwatering tampiqueña style of cooking steak is a delightful Mexican culinary tradition that first emerged at the legendary Tampico Club in Mexico City way back in 1939. Picture this: a juicy, tender steak—typically made with flavorful skirt steak, known as arrachera—seasoned with a dash of salt and pepper and chargrilled to perfection.

45 degree angle shot of a blue and white rimmed terracotta plate with a grilled skirt steak tampiqueña style with grilled onions and peppers.

Once the steak is ready, it’s time to transform it into bistec a la tampiqueña with caramelized onions and roasted green chiles. If you love cheese — add a generous helping of shredded cheese on top. If adding cheese, the whole thing is then popped under the broiler until those toppings are sizzling hot and the cheese is irresistibly melted. Yum!

The roasted green chiles add a lively kick, infusing the dish with a burst of vibrant flavor. And that gooey, melted cheese? It complements the succulent meat like a dream. Whenever I spot this delightful Mexican-style steak on a restaurant menu, my decision is made. I simply can’t resist the temptation! 

You can enjoy the tampiqueña as a whole steak or go for the a la mexicana style. In this version, the grilled steak is cubed before those mouthwatering toppings are added. It’s like having your mom cut your beef for you— which is why I secretly call it a la mamá. 😊

Why You’ll Love This Tampiqueña Steak Recipe

This yummy steak a la tampiqueña recipe has long been a favorite of mine. So much so that I actually added it to my newest cookbook, Fiestas! It’s SO GOOD though, that I just had to share it with you all here, too.

Best of all, this Mexican steak recipe is:

  • Made With Only 5 Ingredients – A short list means delicious dinner is never far from reach.
  • Quick & Simple To Prepare – You’ll be ready for eating in just 3-4 easy steps over the course of only about 30 minutes.
  • Comforting & Hearty – Trust me: nothing says “comfort” like a juicy steak covered in cheesy goodness.
overhead shoot of lightly salted skirt steak on a piece of natural colored parchment with thyme and cilantro sprigs.

Ingredients & Substitutions

As promised, you don’t need much to make what is arguably the best grilled steaks recipe around. Here’s what to grab:

  • Butter – Butter makes everything better, especially caramelized onions. I use salted butter here, but feel free to use unsalted and add a generous pinch of kosher salt instead.
  • White Onions – I grew up using white onions in this recipe, but sweet yellow onions will also work.
  • Roasted Green Chiles – If you’re anything like me, you keep a big stash Hatch or Pueblo Chile in your freezer at all times. For a milder chile pepper, feel free to use roasted poblano chiles.
  • Skirt Steak – This bold and beefy flavored steak variety is one of my favorites to grill. You’re welcome to swap in your own favorite cut of steak here if you prefer.
  • Oaxaca Cheese – Any mild, melty cheese will do the trick. Other options include asadero, Muenster, Jack, or Quesadilla.
  • Kosher Salt & Freshly Cracked Black Pepper – Basic seasoning is all you need when you have so many other delicious flavors going on.
tongs used to flip a skirt steak on the grill.

How To Make Carne Asada a la Tampiqueña

My tampiqueña skirt steak comes together in a flash. Here’s how:

Prep: Line a sheet pan with foil. Prepare the grill for direct grilling over medium-high heat. Preheat the broiler.

Step 1: Caramelize Onions. In a large frying pan over medium-low heat, melt the butter until foamy. Add the onions and cook, stirring occasionally, until translucent and starting to brown (about 12-14 minutes). Add the rajas (chile strips) and cook for 2-3 minutes, stirring to mix well. Remove from heat and set aside.

Step 2: Grill Steak. Generously season the steak with salt and pepper on both sides and cut into 4 equal servings. Cook for about 2-3 minutes per side, flipping only once. (Or cook longer for your desired level of doneness.) Remove the steak to the prepared sheet pan and rest for 2 minutes.

Optional Step 3: Chop Steak. If you want to serve your tampiqueña steak a la mexicana, cut it into small, bite-sized cubes, then return it to the sheet pan.

Step 4: Top & Broil. Place the onion and pepper mixture on top of the steaks, then top with cheese. Place under the broiler until the cheese melts and bubbles, then serve immediately. Enjoy!

Watch this video to see how simple it is to make this dish.

Optional Variations

The beauty of carne tampiqueña is that it’s versatile enough to accommodate a variety of tastes and dietary choices. Feel free to mix and match ingredients, spices, and sides to suit your preferences and dietary needs. Here are a few ideas to get you started:

  • Surf ‘n Turf Twist: Want to add a delightful twist to the classic recipe? Consider pairing your carne a la tampiqueña with some succulent grilled shrimp or even a buttery lobster tail. The combination of juicy steak and seafood creates a surf ‘n turf extravaganza that’s as celebratory as it is tasty.
  • Veggie Delight: If you’re looking for a vegetarian or vegan option, fear not! You can still enjoy the essence of carne tampiqueña. Instead of steak, swap it out with hearty Portobello mushrooms or marinated tofu. Grill them up, season them just right, and top them with caramelized onions, roasted peppers, and vegan cheese for a scrumptious plant-based version.
  • Spice it Up: Craving some extra heat? Add a kick of spice to your tampiqueña steak by incorporating roasted jalapeños or serranos. These fiery ingredients will elevate the flavor and give your tastebuds a spicy wake-up call.
  • Fresh and Zesty: For a refreshing twist, squeeze a splash of lime juice over the steak, sprinkle some chopped cilantro on top, or even mix in some pico de gallo with the caramelized onions for an added burst of flavor and a touch of brightness.
  • Dairy-Free Goodness: If you and lactose aren’t friends, fret not. Simply swap in vegan butter or olive oil to cook the onions, and either omit the cheese or use a lactose-free or plant-based alternative depending on your preferences.
  • Lean and Mean: If you’re watching your calorie intake or prefer a leaner option, swap out the skirt steak for a leaner cut like flank steak or sirloin. These cuts are still delicious and can be prepared in the same mouthwatering manner as the traditional recipe.

Expert Tips

Here are some expert tips to help you elevate your carne tampiqueña recipe:

  • Choosing the right cut of meat is essential for a tender and flavorful result. Traditional arrachera or skirt steak is commonly used for carne tampiqueña due to its rich flavor. Look for well-marbled steaks with a deep red color for the best taste and tenderness.
  • Consider using a Mexican steak marinade with a combination of ingredients such as lime juice, garlic, soy sauce, Worcestershire sauce, and a touch of Mexican spices like cumin and chili powder. Allow the steak to marinate for at least 30 minutes or up to overnight for maximum flavor infusion and tenderizing.
  • Use grilling best practices. Preheat your grill and make sure the grates are clean and oiled to prevent sticking. Also, make sure to pat the steak dry before grilling to promote a nice crust. Try to only flip the steak once, grilling for only a few minutes per side. Remember to let the steak rest for a few minutes before slicing to allow the juices to redistribute.
  • Make extra caramelized onions. Since the process takes a bit of time, I like to make a giant potful, then freeze the onions in cup-sized portions to grab whenever I’m in need of a flavor booster.
  • Keep a close eye on the broiling process to prevent burning. Be careful not to overcook, as the toppings can quickly go from perfectly melted to charred
neutral colored dinner table under a pergola with bougainvillea crawling on it with tampiqueña steaks and a molcajete with fresh salsa.

Frequently Asked Questions

What does tampiqueña mean?

The word tampiqueña refers to a Mexican style of cooking steak that originated at the Tampico Club in Mexico City in 1939. Skirt steak is seasoned with salt and pepper, grilled, and then topped with caramelized onions, roasted peppers, and plenty of cheese before being broiled to bubbly perfection.

What is a tampiqueña plate?

Where I’m from in El Paso, this incredible steak dish is given the perfect sidekicks for a mouthwatering Tampiqueña plate: a tantalizing red cheese enchilada, a side of Mexican rice, some velvety refried beans, and a generous dollop of chunky guacamole. In other words, it’s a fiesta for your tastebuds!

More Mexican Steak Dishes

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #muybuenocooking.

Tampiqueña Steaks

5 (1 rating)
The steak is first seasoned and grilled with salt and pepper, then combined with freshly-roasted, long green chile and shredded Mexican cheese. The steak is broiled until all the ingredients are hot and juicy and the meat is cooked to perfection.

Ingredients

  • 3 tablespoons butter
  • 2 white onions, sliced
  • 4 Anaheim or Hatch chiles, roasted, peeled, stemmed, and cut into 1-inch strips
  • 1 pound skirt steak
  • Kosher or sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup shredded Oaxaca or asadero cheese

Instructions 

  • In a large frying pan over medium-low heat, melt the butter. When the butter foams, add the onions and cook, stirring occasionally, until translucent and starting to brown lightly, 12–14 minutes. Add the chile strips and cook, stirring, for 2–3 minutes to mix well. Remove from the heat and set aside.
  • Prepare a fire in a charcoal or gas grill for direct grilling over medium-high heat. Preheat the broiler.
  • Season the steak on both sides with salt and pepper and cut into 4 equal servings. Line a sheet pan with aluminum foil.
  • Place the steak on the grill, close the lid, and grill, turning once, for 2–3 minutes on each side for medium-rare to medium, or cook to your desired doneness. Transfer the steak to the foil-lined sheet pan and let rest for 2 minutes. If you want to serve the steak a la mexicana, transfer the steak to a cutting board, chop it, and then return it to the sheet pan.
  • Top the steak with the onion and chile mixture and sprinkle with the cheese. Place under the broiler and broil until the cheese melts and bubbles, 1–2 minutes. Serve at once.

Video

Notes

Feel free to mix and match ingredients, spices, and sides to suit your preferences and dietary needs. Here are a few ideas to get you started:
  • Surf ‘n Turf Twist: Want to add a delightful twist to the classic recipe? Consider pairing your carne a la tampiqueña with some succulent grilled shrimp or even a buttery lobster tail. The combination of juicy steak and seafood creates a surf ‘n turf extravaganza that’s as celebratory as it is tasty.
  • Veggie Delight: If you’re looking for a vegetarian or vegan option, fear not! You can still enjoy the essence of carne tampiqueña. Instead of steak, swap it out with hearty Portobello mushrooms or marinated tofu. Grill them up, season them just right, and top them with caramelized onions, roasted peppers, and vegan cheese for a scrumptious plant-based version.
  • Spice it Up: Craving some extra heat? Add a kick of spice to your tampiqueña steak by incorporating jalapeños, chipotle peppers, or even a sprinkle of cayenne pepper. These fiery ingredients will elevate the flavor and give your tastebuds a spicy wake-up call.
  • Fresh and Zesty: For a refreshing twist, squeeze a splash of lime juice over the steak, sprinkle some chopped cilantro on top, or even mix in some pico de gallo with the caramelized onions for an added burst of flavor and a touch of brightness.
  • Dairy-Free Goodness: If you and lactose aren’t friends, fret not. Simply swap in vegan butter or olive oil to cook the onions, and either omit the cheese or use a lactose-free or plant-based alternative depending on your preferences.

What to serve with Tampiqueña Steaks:

Calories: 941kcal, Carbohydrates: 15g, Protein: 61g, Fat: 71g, Saturated Fat: 29g, Cholesterol: 202mg, Sodium: 839mg, Potassium: 1195mg, Fiber: 9g, Sugar: 3g, Vitamin A: 147IU, Vitamin C: 20mg, Calcium: 96mg, Iron: 4mg

Originally published: June 2013. This recipe is also published in Muy Bueno Fiestas.
Photography: Jenna Sparks / Video by Pure Cinematography