Arrachera Borracha Marinated Grilled Flank Steak Recipe 425

ARRACHERA BORRACHA (MARINATED GRILLED FLANK STEAK) RECIPE - (4.2/5)

Arrachera Borracha (Marinated Grilled Flank Steak) Recipe - (4.2/5) image

Provided by garciamoss

Number Of Ingredients 23

Ingredients

For Marinade:
1/2 cup white onion, diced
8 to 10 cloves garlic, minced
4 serrano peppers, diced
1 tablespoon, plus 1 teaspoon salt separated
Juice of 1 orange
Juice of 1 lemon
Juice of 1 lime
1/3 cup cilantro, chopped
1 tablespoon smoked paprika
1 tablespoon chile ancho powder
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon pepper
10 ounces Mexican beer
You Will Also Need:
1 1/2 pound flank steak, filleted in half, so it's thin
1 cup radishes, diced
1 cup pickled red onions (see recipe: http://www.hispanickitchen.com/profiles/blogs/lime-pickled-red-onions)
1/3 cup cilantro, chopped
1/2 cup of your favorite salsa
1 lime, sliced into wedges
12 warm corn tortillas

Steps:

1. In a mortar or molcajete, add the garlic, onions, and serrano peppers. Add 1 teaspoon of salt and grind it with the pestle until it becomes like a coarse-looking paste. If you don't have a mortar or molcajete, you could roughly chop in an electric mini chopper as well. Transfer the mixture to a large bowl. 2. Add the remaining ingredients, minus the steak. Stir well to combine and taste for salt. Transfer the steak to a heavy plastic storage bag. Pour the marinade over the beef, seal bag and marinate for at least 6 hours. 3. When ready to cook, remove the steak from the refrigerator about 30 to 40 minutes before cooking. Drain off all the marinade and transfer steak to a plate. 4. Preheat heat your grill to medium/high heat while the steaks comes to room temperature. Cook the steak on the direct heat for 5 minutes per side. Move to cooler side of the grill and continue cooking for another 5 to 6 minutes. Remove beef from the grill and let it rest for 5 to 6 minutes before slicing. Always slice against the grain for a more tender cut. It's best to keep a meat thermometer on hand to reach the desired temperature. Steak doneness: rare 130 to 135 degrees F., medium rare 140 degrees, medium 155 degrees, well done 165 degrees.

ARRACHERA (MEXICAN SKIRT STEAK FOR TACOS)

Arrachera (Mexican Skirt Steak for Tacos) image

This is a recipe for traditional arrachera, which is a thinly sliced skirt steak with seasonings. The longer it marinates, the more robust the flavor will be. Heat tortillas on the grill or in the microwave. Serve the arrachera with warmed tortillas and your favorite taco toppings, such as onion, cilantro, hot sauce, lettuce, cheese, etc.

Provided by melodie

Categories World Cuisine Recipes Latin American Mexican

Time 1h25m

Yield 6

Number Of Ingredients 6

Ingredients

2 pounds thinly sliced skirt steaks (arrachera)
2 limes, juiced
3 (.18 ounce) packets sazon with coriander and annatto
1 tablespoon adobo seasoning (such as Goya® All-Purpose Seasoning with Cumin)
1 small onion, chopped
1 (12 fluid ounce) bottle Mexican beer

Steps:

Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazon, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for 1 to 24 hours.
Preheat a grill to medium-high. Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.

Nutrition Facts : Calories 173.9 calories, Carbohydrate 6.2 g, Cholesterol 33.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 18.9 g, SaturatedFat 2.6 g, Sodium 413.9 mg, Sugar 0.9 g

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