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Skirt Steak, Guadalajara Style |
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Serves: 4 Print this Recipe(Arrachera) Category: Beef Thin pieces of grilled skirt steak, called arrachera, are listed on nearly every menu in and around Guadalajara. It's even advertised on restaurant billboards along the road. I had a very tender arrachera at El Viejo restaurant in Tlaquepaque, a suburb of Guadalajara. It was served on an oval plate with slices of fried white onion, spicy green salsa, and soft corn tortillas. Skirt steaks are beef diaphragm muscles with a long grain. This cut is often used to make fajitas in Mexican restaurants in the United States, and the cut is widely available in meat markets. Accompany the steak with Mexican-style beans, if desired, such as Ranch Beans with Bacon (see Beans, Rice, and Pasta). You can also use a stovetop grill pan for cooking the meat. 1 1/2 pounds skirt beef steaks, cut into 4 pieces 2 teaspoons fresh lime juice 1/2 teaspoon salt, or to taste 1/4 teaspoon freshly ground pepper, or to taste Oil to brush on the meat and onion 1 medium white onion, halved and sliced Tomatillo and de Arbol Chile Sauce or purchased green salsa 8 (6- to 7-inch) corn tortillas 1. Trim the steaks of excess fat and the tough silver skin. Rub the meat all over with lime juice. Season with salt and pepper. Let the meat stand at room temperature while preparing a hot barbecue fire. When the coals are hot, brush the steaks with oil and grill over hot coals, about 2 to 3 minutes per side or until well marked on the outside and still pink and juicy inside for medium rate, or adjust time for desired doneness. Let the meat stand 5 minutes before serving. 2. Meanwhile, put the onion on a large piece of aluminum foil, drizzle with a little oil, wrap the foil around the onion, and cook until crisp tender, 6 to 8 minutes, on the outside edge of the grill, turning the foil packet once or twice while the onion cooks. Wrap the tortillas in foil and warm on the grill, turning 2 to 3 times, while the meat cooks. To serve, scatter the onions equally on top of each steak. Serve with green salsa and tortillas on the side. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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