$49.99 · Ships free in the US · Grill Masters Club
Season it the way a norteño asador would
- Fiesta That Mexican seasoning
- Carnitas grill & wing squeeze
- Citrus pucker pepper rub
- Six-recipe booklet and pinch mitts
Flavor Fiesta BBQ Box
Aguja norteña — the blade from the northern Mexican frontier — is the classic parrilla cut of the north, where cattle ranching defines the cuisine. Simply seasoned and grilled over mesquite.
Serves 4 peoplePrep 10 minCook 30 min
What to ask for
This recipe calls for Aguja norteña. Can't get it where you are?
Ingredients & method
Ingredients
- 1 kg aguja norteña (chuck blade steak), cut into 2 cm steaks
- Coarse salt
- Freshly ground black pepper
- Lime wedges, guacamole, flour tortillas, and salsa to serve
Method
- 1Light a mesquite charcoal fire and let it burn down to glowing embers with no flames.
- 2Season the aguja steaks generously with salt and pepper.
- 3Grill over medium-high heat, about 5–7 minutes per side — aguja has connective tissue that benefits from slightly longer cooking than a premium steak.
- 4Test for doneness at the thickest part. Aguja norteña is best at medium, around 60–63 °C internal.
- 5Rest 5 minutes and serve with flour tortillas, guacamole, and lime. The border way is to eat straight from the grill with no ceremony.
Cook this well
Affiliate link — CarneAtlas may earn a commission at no extra cost to you. Price checked 31 Aug 2026.
Chef's tip
Aguja norteña is a working cut with some connective tissue — do not cook it to rare as the tissue will not have softened. Medium is the sweet spot.
Cook this later?Save the recipe, then keep notes on what worked and what you'd change next time.