Ranchera Meat

Smoky, savory, citrusy, and slightly sweet, this Ranchera Meat is marinated with Carne Asada flavors and grilled for a delicious dinner.

5 from 44 votes

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Course: Main Course

Cuisine: American, Mexican

Prep Time: 10

Cook Time: 6

Marinating Time: 2

Total Time: 2 16

Servings: servings

Calories: 448kcal

Place jalapeños directly over the flame of a gas grill or place under the broiler in the oven until skin is blackened. Turn with tongs as needed to achieve even color. Remove from heat, add to a metal bowl, cover with a lid or plastic wrap.
After a few minutes, remove the covering. Use a paring knife to remove the skin. Remove the stem.
Split in half. Use a spoon to remove the seeds and membrane. Set aside to add to the blender.

Add all ingredients except for the meat to a high speed blender or food processor. Blend until smooth.

Place meat in a nonreactive container, like a ceramic pie dish or a large resealable plastic bag.
Pour marinade over the meat and cover. Place in the fridge for 2 to 24 hours.
Remove from the fridge 1 to 2 hours before cooking. Drain and discard the marinade and pat the meat as dry as possible.

Set a charcoal or gas grill to high heat. When hot, brush steaks with olive oil and place on the grill (directly over the coals if using charcoal) and cook until seared, about 1 to 3 minutes per side.
Remove and let rest for 10 minutes before thinly slicing against the grain on a bias. Serve.

Place the grill pan on high. Spray or brush the pan with a bit of oil. Add the meat to the grill once hot and cook for 1-2 minutes on each side, until just cooked through. Remove when internal temperature reaches 125°F.
Let rest for 10 minutes before thinly slicing against the grain on a bias. Serve.

Serving size for this recipe is ½ pound. Feel free to adjust the serving size by clicking on the underlined "4" under "Servings."
You can use grapeseed or avocado oil in place of olive oil.
Cool and then store in an airtight container, making sure to transfer to the fridge within 2 hours of cooking for food safety reasons. Meat will last for 3 to 4 days refrigerated.
Reheat in a pan with a bit of oil, or in the microwave. It will be slightly drier than it was when freshly prepared, but still delicious.
You can cook this meat in advance and use later in Mexican dishes like tacos, quesadillas, enchiladas, as a component of a savory breakfast with eggs and potatoes, or on a salad with avocado dressing.
Be sure to cut your meat against the grain for a tender dish. Instead of cutting with the direction of the longer fibers running through the steak, cutting across these fibers shortens them and makes the meat easier to chew.
To identify the grain of the meat, look for the long striations. Once you've identified the grain, turn the cooked steak 90 degrees and cut thin slices on the bias (a slightly diagonal cut) instead of straight down.
Patting your meat dry before cooking will ensure you get attractive grill marks and prevent the meat from boiling in the marinade.