Al Carbon is a Spanish phrase meaning to cook over coals although you can also cook in a cast iron or grill pan on the stove and achieve a similar effect. Marinating the beef infuses it with flavour rendering it delicious. Simply slice and enjoy with your favourite side, or stuff into tacos with grilled pineapple. Typically this dish is served with grilled scallions, however we’ve served it with a smokey, charred pineapple offering new flavours that was well received with our taste testers.

Steak Al Carbon is our third offering and final recipe for the AMA Backyard Barbecue using Alberta Beef. This collaboration supports local farmers, ranchers, and businesses encouraging Albertans to shop local all summer long.

We taken a trip virtually around the world infusing some of our favourite flavours into recipes we love. We’ve shared a Middle Eastern Beef Shawarma Burger recipe, Vietnamese Grilled Lemongrass Beef Satay with Rice Noodles, and are finishing with a popular Mexican dish, Steak Al Carbon.

Steak Al Carbon


  • 1-2 lb flank steak
  • 1/2 cup fresh lime juice
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 3-5 cloves garlic, minced
  • 1 tsp coarse salt (sea salt or kosher)
  • 1/2 pineapple, peel removed, cored and cut into 1/2 inch slices


  • Add meat in to a resealable plastic bag. Mix together lime juice through salt and add to bag with steak. Turn to coat. Marinate for a minimum four hours or overnight in refridgerator.
  • Preheat charcoal grill to medium high. Remove steak from marinade and pat dry with paper towel. Discard leftover marinade.
  • Grill approximately 4 mintues per side or until pink inside and desired temperature reached. Remove from grill and let rest covered in foil.
  • While steak is resting grill your pineapple. Place directly on grill, no oil needed.
  • Grill a couple minutes per side or until the sugars in the pineapple start to caramelize and lightly brown. Remove and serve with sliced steak.
  • Slice meat diagonally across the grain itno 1 inch strips. Pour resting juices on top.