Grilled Skirt Steak (Arracheras)

Grilled Skirt Steak (Arracheras)
Photo by Annabelle Breakey

Ingredients

  • Lime wedges
  • 1 ½ tablespoons coarse kosher salt
  • 2 1- to 1 1/4-lb. skirt steaks, trimmed of membrane and excess fat
  • 2 tablespoons minced garlic
  • 3 large red onions, cut into 1/2-in.-thick slices
  • 12 flour tortillas (8 in. each), warmed
  • 2 to 3 tbsp. chipotle hot sauce, such as Tabasco Chipotle Pepper Sauce, plus more for serving
  • + 17 more ingredients
    • 1 12-oz. bottle or can beer
    • 1 ½ teaspoons ground cumin
    • Lime wedges
    • 2 tablespoons minced garlic
    • Vegetable-oil spray
    • 12 flour tortillas (8 in. each), warmed
    • ¼ cup fresh orange juice
    • 1 ½ tablespoons coarse kosher salt
    • 1 ½ teaspoons ground cumin
    • 2 to 3 tbsp. chipotle hot sauce, such as Tabasco Chipotle Pepper Sauce, plus more for serving
    • ¼ cup fresh lime juice
    • 1 12-oz. bottle or can beer
    • 2 1- to 1 1/4-lb. skirt steaks, trimmed of membrane and excess fat
    • Vegetable-oil spray
    • ¼ cup fresh lime juice
    • 3 large red onions, cut into 1/2-in.-thick slices
    • ¼ cup fresh orange juice

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 ...

View full recipe at My Recipes

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