Skirt Steak: Mexican Arracherra

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   1.

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   Peel the onion and garlic cloves.

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   Juice the limes and orange.

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   Blend the onion, cilantro, garlic, chile, salt, pepper, lime juice, and orange juice in a food processor or blender.

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   2.

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   In a large bowl, work the marinade into both sides of the grass fed skirt steak.

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   3.

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   Pour the remaining marinade into the bowl.

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   4.

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    Cover and let the marinated skirt steak rest in the fridge for a minimum of 3 hours.

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    Letting the Arracherra marinate overnight is fine.

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    5.

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    When the skirt steak is done marinating it will become very tender and will rip apart without much effort.

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    6.

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    Place the Mexican Arracherra on a super hot grill.

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    This is important!

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    7.

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    Cook the Arracherra on each side to your preferred done-ness.

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    If you have a hot grill it wont take long for a medium-rare Arracherra.

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    Cook for 4 minutes on each side as an estimate.

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    8.

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    This pairs wonderfully with with guacamole, pico de gallo and salsa verde.

* Per serving · 4 servings · Values may vary.

No additional tips available.