Grilled Carne en su Jugo

5 from 1 vote

Carne en su Jugo, translated as “meat in its own juice,” feels like a warm hug in a bowl. It's savory, rich, beefy, refreshing and zesty.

Prep Time15

Cook Time45

Course: Main Course

Cuisine: Mexican

Keyword: grilled carne en su jugo, meat cooked in it's own juices, mexican chili, hearty meal, fall food, comfort food, grillin with dad recipes, kettle grill, grilling with dad recipes.

Servings: People

Author: Maciek Zurawski

Ingredients

2 lbs Ribeye steak
1 pkg Bacon
8 Green onion - white ends only
3 Garlic cloves

Salsa Verde Ingredients

1 cup Water
1/2 cup Cilantro
8 Green onion - green part only
6 Tomatillos
2 Jalapenos
1 Serano pepper
1/2 Yellow onion
1 tbsp Chicken bullion powder
1 tbsp Taco seasoning
2 Limes - juiced

Topping Ingredients

1/2 cup Red onion
1/2 cup Cilantro
1 can Pinto beans

Instructions

Start by preheating the grill to a medium high heat at 375 degrees Fahrenheit and set for dual zone cooking.
Place the tomatillos, jalapeons, serano pepper and onion directly over the fire on the grates. Char the veggies 1-2 minutes per side until they build a nice dark crust all around.
Place the charred veggies in a blender with the remaining salsa ingredients and blend until smooth and set aside.
Dice a whole package of bacon and place in a cold cast iron skillet.
Place the skillet on the grill and cook until the bacon is nice and crispy. Remove the bacon from the skillet and set aside.
Next, crisp up the white ends of a green onion and crushed garlic cloves in the bacon fat for 1-2 minutes and remove.
Dice the steaks into bite size pieces and drop them in the bacon grease to cook.
Once the beef is cooked, pour in the salsa and add the crispy bacon and green onions and garlic. Mix it well and move the skillet to the indirect heat side of the grill and simmer for 15-20 minutes.
For the toppings, I went with Pinto beans which were drained and placed on top. Add some diced red onion and cilantro. Enjoy!

Notes

To avoid the salsa from being too spicy, remove the seeds from the hot peppers before tossing into the blender.

To help slice a raw steak, place it in the freezer for 15-20 minutes to firm up. This makes the meat firmer and easier to cut.

Serve the Carne en su Jugo over a bed of rice for a hearty meal.

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