Juicy Grilled Steak Sopes (Mexican Style) | Arteflame

Introduction

There is nothing quite like the scent of toasted corn masa mingling with the aroma of wood-fired beef to get your mouth watering. These Grilled Steak Sopes are a textural masterpiece—crispy, golden edges giving way to a tender interior, acting as the perfect vessel for juicy, marinated steak. It is a dish that instantly transports me to vibrant Mexican street markets, yet feels incredibly cozy and festive right in your own backyard.

Why It’s a Backyard Favorite

I love this recipe because it is the ultimate interactive meal that brings people together. The unique flat-top of the Arteflame allows you to shallow-fry the masa shells and sear the steak simultaneously, infusing everything with a distinct wood-fired flavor you simply cannot replicate indoors. It turns dinner into a fiesta where everyone can customize their perfect bite.

Kitchen Wisdom

• Mind the Heat: Pinch the edges of your sopes immediately after the initial light sear while the dough is still warm; if they cool down too much, the masa will crack when you try to shape it.
• Rest the Meat: Always let your steak rest for at least 5 minutes after grilling. This ensures the juices redistribute, guaranteeing that every cube of steak is tender and moist.

Make It Your Own

If you are short on time, you can sometimes find pre-made sopes in the refrigerated section of Latin markets. For a lighter option, swap the flank steak for marinated chicken thighs or hearty portobello mushrooms for a vegetarian twist.

Ingredients

For the Sopes Dough

• 2 cups masa harina (corn flour)
• 1 1/2 cups warm water (plus more if needed)
• 1 teaspoon salt
• 2 tablespoons vegetable oil (plus more for frying on the griddle)

The Steak & Marinade

• 1 lb flank steak or skirt steak
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and black pepper to taste

The Toppings

• 1 cup refried beans (warmed)
• 1/2 cup queso fresco, crumbled
• 1/2 cup Mexican crema or sour cream
• 1 cup shredded lettuce
• 1/2 cup salsa (red or green)
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges

Instructions

Step 1: Prepare the Dough and Steak

1. In a large mixing bowl, combine the masa harina and salt. Gradually add the warm water and 1 tablespoon of oil. Mix with your hands until a soft, non-sticky dough forms. If it feels dry, add water a teaspoon at a time; if sticky, add a pinch more masa.
2. Cover the dough with a damp cloth and let it rest for 15 minutes.
3. While the dough rests, rub the flank steak with olive oil, lime juice, cumin, chili powder, garlic powder, salt, and pepper. Let it marinate at room temperature while you preheat the grill.

Step 2: Shape the Sopes

1. Divide the dough into 8 to 10 equal-sized balls (about the size of a golf ball).
2. Using a tortilla press lined with plastic wrap, or a heavy flat-bottomed plate, press each ball into a thick disc, approximately 1/4 inch thick.
3. Fire up your Arteflame grill. Place the raw discs on the outer, cooler part of the flat top griddle (without oil yet) for about 1 minute per side just to set the dough. Remove them from the heat.
4. While they are still warm (but cool enough to handle), pinch the edges of each disc upward with your fingers to create a rim or a little boat shape. This rim will hold all your delicious toppings.

Step 3: Grill the Steak

1. Move the seasoned steak to the center grill grate of your Arteflame for a high-heat sear.
2. Grill for about 3-4 minutes per side for medium-rare, or until it reaches your desired doneness. The center grate provides that intense sear and wood-fired flavor.
3. Remove the steak from the grill and let it rest on a cutting board for at least 5 minutes. This ensures the juices redistribute. After resting, chop the steak into small, bite-sized cubes.

Step 4: Fry the Sopes

1. Pour a generous amount of vegetable oil onto the flat top griddle of the Arteflame.
2. Place the formed sopes shells back onto the hot, oiled surface. Fry them until they are golden brown and crispy on the outside but still tender on the inside, about 2-3 minutes per side.
3. Remove the sopes from the grill and place them on a paper towel-lined plate to drain any excess oil.

Step 5: Assemble and Serve

1. Spread a layer of warm refried beans on the base of each sope.
2. Top generously with the chopped grilled steak.
3. Garnish with shredded lettuce, crumbled queso fresco, a drizzle of crema, salsa, avocado slices, and cilantro.
4. Serve immediately with fresh lime wedges on the side.

Tips

Making sopes is an art form that relies heavily on the texture of the dough. The most critical tip for success is to pinch the edges of the sopes immediately after the initial light searing while the dough is still warm. If you wait for them to cool completely, the masa will crack, and you won't be able to form that essential wall that holds the toppings in place. Be careful, as the dough will be hot; quick, deliberate pinches work best.

Regarding the Arteflame, utilize the different heat zones effectively. The flat cooktop is perfect for shallow frying the sopes because it maintains an even heat that crisps the masa without burning it instantly. When frying, ensure you have enough oil on the griddle; the masa loves to absorb fat, which creates that decadent crunch. Finally, always slice your steak against the grain before chopping it into cubes to ensure every bite is tender.