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Grilled Skirt Steak Tampiqueña
This is Chef Ivy's take on carne a la tampiqueña, a Mexican dish which pairs delectable carne asada (grilled steak) with an enchilada and refried beans. Here, tender skirt steak is marinated for 24 hours in a chili spice rub then grilled to perfection. For her own spin, Chef Ivy serves it with a goat cheese-stuffed enchilada, refried pinto beans, and mashed avocado. This meal offers a modern yet authentic taste on Mexican cuisine that's perfectly balanced and endlessly comforting.
Nutritional facts
Protein
69g
Carbs
64g
Calories
1050
Fat
59g
Ingredients
Beans, Pinto, Dried, Pork Lard, Chihuahua Cheese, Mexican Oregano, Bacon, Canola and Olive Oil Blend, Coriander, Onion Powder, Serrano Peppers, Black Pepper, Cumin, Cooking Spray, Cilantro, Corn Tortilla, Garlic, Hanger Steak, Cinnamon, Sweet Paprika, Heavy Cream, Onion, Kosher Salt, Goat Cheese, Cotija Cheese, Jalapeno Peppers, Granulated Garlic, Lime Juice, Lime, Tomatillo, Crushed Red Pepper, Avocado
Reviews
4.2
Based on 379 reviews
Stephen Duff · 04/28/25
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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