Grilled Skirt Steak (Arracheras) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Mexican arracheras, like Tex-Mex fajitas, are marinated skirt steaks grilled quickly over high heat to produce a nicely browned crust and pink interior. Ingredients:
2 1- to 1 1/4-lb. skirt steaks, trimmed of membrane and excess fat |
1 12-oz. bottle or can beer |
1/4 cup fresh orange juice |
1/4 cup fresh lime juice |
2 to 3 tbsp. chipotle hot sauce, such as tabasco chipotle pepper sauce, plus more for serving |
2 tablespoons minced garlic |
1 1/2 tablespoons coarse kosher salt |
1 1/2 teaspoons ground cumin |
3 large red onions, cut into 1/2-in.-thick slices |
vegetable-oil spray |
12 flour tortillas (8 in. each), warmed |
lime wedges |
Directions:
1. Cut each steak in half crosswise. Put in a large resealable plastic bag. Stir together beer, orange juice, lime juice, hot sauce, and garlic, then pour over steaks. Seal bag and refrigerate at least 5 hours and up to overnight.
2. Prepare a gas or charcoal grill for medium-high heat (see Set Up Your Grill: Direct Grilling, below). Keep a spray bottle filled with water on hand for any flare-ups.
3. Drain meat and discard marinade. Blot dry with paper towels. Mix salt and cumin and rub into meat. Spray onions lightly with oil and set, with steaks, on a cleaned and oiled cooking grate. Do not cover. For medium-rare to medium doneness (cut to check), grill steaks 3 to 4 minutes per side if less than 1/2 in. thick; add 1 more minute per side if more than 1/2 in. thick. Turn steaks at least once while grilling (more if juice starts to pool on surface). Grill onions, turning once, until browned on both sides and cooked through, 8 to 10 minutes total.
4. After removing steaks from grill, let rest 5 minutes (so juices redistribute through the meat) before slicing. With a sharp knife at a slight diagonal, cut across grain into thin strips. Serve meat and onions with tortillas, lime wedges, and hot sauce.
5. Set up your grill: Direct Grilling
6. ON CHARCOAL: Ignite 75 to 85 briquets in a chimney starter (or on the fuel grate); open grill vents. When coals are coated with ash, spread into an even layer (if you like, leave a small area empty to create a cooler zone). Check heat: If you can hold your hand 1 or 2 in. above cooking-grate level only 1 to 2 seconds, that's high heat. For medium-high heat, wait until you can hold your hand there only 2 to 3 seconds.
7. ON GAS: Turn all burners to high, close lid, and heat for 15 minutes. Then adjust to desired heat.
8. Note: Nutritional analysis is per serving.
|
|