Grilled Skirt Steak (Arracheras)

Name: Grilled Skirt Steak (Arracheras)
Prep time: 5 h 40 min
Cook time: 5 h 40 min
Total time: 5 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 340 grams or can beer; 2 Tbsps coarse kosher salt; 12 flour tortillas (8 in. each), warmed; 2 Tbsps minced garlic; 2 teaspoons ground cumin; 2 Tbsps chipotle hot sauce, such as Tabasco Chipotle Pepper Sauce, plus more for serving; 59 milliliters fresh lime juice; 8 servings Lime wedges; 59 milliliters fresh orange juice; 3 larges red onions, cut into 1/2-in.-thick slices; 907 grams skirt steaks, trimmed of membrane and excess fat

You can never have too many main course recipes, so give Grilled Skirt Steak (Arracheras) a try. One portion of this dish contains roughly 27g of protein, 19g of fat, and a total of 412 calories. This recipe serves 8. If you have lime juice, chipotle hot sauce, ground cumin, and a few other ingredients on hand, you can make it. To use up the coarse kosher salt you could follow this main course with the Salty Sweet Granolan and Coconut Yogurt {Sugar Rush Gift Edition #4} as a dessert. It is perfect for The Fourth Of July. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 5 hours and 40 minutes.

Instructions

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.

Ingredients you will need

Orange Juice

Lime Juice

Hot Sauce

Garlic

Steak

Beer

Equipment you will use

Ziploc Bags

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.

Ingredients you will need

Water

Equipment you will use

Grill

Drain meat and discard marinade. Blot dry with paper towels.

Ingredients you will need

Marinade

Meat

Equipment you will use

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.

Ingredients you will need

Onion

Steak

Cumin

Juice

Meat

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Grill

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.

Ingredients you will need

Steak

Grains

Meat

Equipment you will use

Grill

Knife

Serve meat and onions with tortillas, lime wedges, and hot sauce.

Ingredients you will need

Lime Wedge

Hot Sauce

Tortilla

Onion

Meat

Set up your grill: Direct Grilling

Equipment you will use

Grill

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.

Ingredients you will need

Spread

Equipment you will use

Grill

ON GAS: Turn all burners to high, close lid, and heat for 15 minutes. Then adjust to desired heat.

Equipment

Ingredients

Servings:

340grams

or can beer 2Tbsps

coarse kosher salt 12

flour tortillas (8 in. each), warmed 2Tbsps

minced garlic 2teaspoons

ground cumin 2Tbsps

chipotle hot sauce, such as Tabasco Chipotle Pepper Sauce, plus more for serving 59milliliters

fresh lime juice 8servings

Lime wedges 59milliliters

fresh orange juice 3larges

red onions, cut into 1/2-in.-thick slices 907grams

skirt steaks, trimmed of membrane and excess fat

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Grgich Hills Estate Merlot. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 47 dollars per bottle.