Carne asada a la Arrachera (skirt steak)

Carne asada a la Arrachera Tacos

Carne asada a la Arrachera Tacos

Preparation

  • Flatten the steak with a meat tenderizing hammer or a rolling pin (inside a plastic bag) until thin, between 1/4″ and 1/2″ inch thick.

  • Mix all Marinade ingredients

  • Mix all ingredients of Pico de Gallo

  • Marinate the steak for half an hour.

  • Grill steak several minutes on each side till medium rare

  • Let it rest for a couple of minutes after cooking to retain the juices, and then slice it up

  • Serve this batch on a soft taco with freshly chopped Pico de Gallo

Ingredients

  • 1 lb skirt steak

  • Marinade

    • juice of 1 lime

    • juice of 1 orange

    • 4 peeled garlic cloves

    • 8-10 sprigs cilantro (optional)

    • 2 de-stemmed jalapenos

    • 2 tablespoons Mexican oregano

    • 1 teaspoon cumin

    • 1 tablespoon soy sauce

    • 1/4 cup olive oil

    • freshly cracked black pepper

  • Tacos

  • Pico de Gallo

    • 2 tomatoes

    • 1/2 onion

    • 1 jalapeno

    • 15-20 sprigs cilantro

    • juice of 1 lime