Posted by: literallydelicious | November 29, 2011

Beefsteak Tampiqueno

Yesterday I wanted to duplicate a dish we had on vacation in Cozumel, Beefsteak Tampiqueno. I did a search and found the marinade ingredients — oil, lime juice, garlic, salt and pepper — about what I expected — and bought a skirt steak. I was late getting the marinade mixed, so I rushed around the kitchen, grabbing everything I needed, including the large bottle of vegetable oil.

The one with the unscrewed cap.

The one that spewed all over my face, glasses and jacket before making a messy puddle on the floor.

Yeah, some days it doesn’t pay to set foot in the kitchen.

The steak, though, was very good. It wasn’t Beefsteak Tampiqueno, but it was good. Guess I’ll have to go back to Coz for the real stuff.


Skirt Steak Kind-of Sort-of Tampiqueno Style

1 skirt steak

1/4 cup or so vegetable oil

juice from 1/2 lime

garlic, salt and pepper to taste

1. Zip all the ingredients into a resealable bag. Refrigerate 4-5 hours.

2. Remove steak; discard marinade.

3. Grill steak or heat a heavy skillet until smoking hot. Sear steak to preferred doneness.



  1. OH YEAH! I’d wait 2 hours in customs as the steak was that good!

  2. The flavors seemed right from the marinade, so I think the big difference was in the cuts of meat. Mexican beef has something going for it that what I can get locally doesn’t, I guess. It’s still a good dish — just different.

  3. Now, I can make this recipe without splashing oil all over the kitchen, right? 🙂

    • Only if you’re more coordinated than I … which, sigh, most people are.

      Bob asked, “HOW did you put the oil up without screwing the lid on?” and I could only shrug. Who knows what was going in my head at the time?

      But he cleaned up the floor and even got the stains out of my jacket. And by the way, the left side of my face is softer than it’s ever been. 🙂

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