Mexican Sopes with Grilled Steak

Introduction

Sopes with Grilled Steak are a true Mexican delicacy. Thick masa rounds, grilled to perfection on the Arteflame, topped with creamy refried beans, perfectly seared steak, and fresh cheese. This dish offers an explosion of textures and flavors, all cooked effortlessly on the Arteflame grill. With the center grill grate reaching over 1,000°F, you’ll achieve a steakhouse-quality sear while keeping the meat juicy. Let's fire up the grill and make this amazing dish!

Ingredients

• 1 lb skirt steak
• 2 cups masa harina
• 1 1/4 cups warm water
• 1/2 tsp salt
• 1 cup refried beans
• 1/2 cup crumbled queso fresco
• 1/2 cup shredded lettuce
• 1/4 cup diced tomatoes
• 1/4 cup Mexican crema
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tbsp butter
• Vegetable oil (for lighting the grill)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the oiled napkins.
3. Light the napkins and let the fire burn for 20 minutes until the cooktop is evenly heated.

Step 2: Prepare the Masa Dough

1. In a bowl, combine masa harina, warm water, and salt.
2. Knead until dough is smooth and pliable.
3. Divide into 6 equal portions and shape into thick, round disks.

Step 3: Grill the Masa Sopes

1. Place the masa rounds on the flat cooktop near the center for a higher temperature.
2. Grill for 2 minutes per side until lightly golden.
3. Using tongs, pinch up the edges of each sope to create a rim.
4. Move to a cooler area on the griddle to keep warm.

Step 4: Season & Sear the Steak

1. Rub the skirt steak with ground cumin, smoked paprika, and a pinch of salt.
2. Place the steak on the center grill grate and sear at 1,000°F for 1 minute per side.
3. Move the steak to the flat cooktop and cook to desired doneness.
4. Remove the steak when the internal temperature is 15°F below the target.
5. Let the meat rest for 5 minutes, then slice thinly.

Step 5: Assemble the Sopes

1. Spread a layer of refried beans onto each sope.
2. Top with sliced steak.
3. Sprinkle crumbled queso fresco, shredded lettuce, and diced tomatoes.
4. Drizzle with Mexican crema and serve warm.

Tips

• Use high-quality masa harina for the best texture.
• Always let the steak rest before slicing to lock in juices.
• Adjust grilling zones on the Arteflame for precise cooking.
• Use butter on the griddle for extra flavor.
• If the grill gets too hot, move food to the outermost area.

Variations

• Spicy Chipotle Sopes: Add chipotle powder to the steak seasoning.
• Chicken Tinga Sopes: Use shredded chicken cooked with onions and adobo sauce.
• Vegetarian Sopes: Replace steak with grilled mushrooms and avocado.
• Chorizo Sopes: Swap steak for grilled chorizo crumbles.
• Seafood Sopes: Top with grilled shrimp and a squeeze of lime.

Conclusion

Mexican Sopes with Grilled Steak are a fantastic way to enjoy bold flavors, textures, and the unique touch of cooking on an Arteflame grill. With a high-heat sear locking in juices and a perfectly crisp masa base, this dish is a guaranteed hit!

Best Pairings

• A cold Mexican lager or a classic margarita.
• Grilled corn on the cob with chili-lime butter.
• Fresh guacamole and tortilla chips.
• A side of smoky grilled jalapeños.
• Mexican rice with a squeeze of lime.