Steak Arrachera Mexican Flank Steak Recipes

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.

Steps:

• Marinate beef, peppers and sliced onion in other ingredients 48 hours or longer. Grill steak to desired doneness when near the end of grilling add peppers and onions to the grill until tender crisp.

Steps:

• Combine everything but the steak in a zip lock baggie, add the steak. Marinate for 3 days, turning once a day. Grill directly over hot coals. Cut into thin slices across the grain.

Steps:

• Whisk together garlic, olive oil, tequila, lime juice, salt, cumin and black pepper.
• Place flank steak in zip lock bag and pour in marinade.
• Chill at least 1 hour (but not more than 24 hours); turning often.

Steps:

• 1. Do not cut your skirt steak leave in strips. Season you Skirt steak, which is my preferance. Flap steak is my second choice and Flank steak is my last choice because the meat can be tough if not marinated & tenderized long enough. Flank steak is used and is very popular in Mexico. Lately because sjirt steak is so much more tender it is gaining in popularity. Rub a little lime juice over your meat do not use all the lime juice just a little then season both sides of your meats with goya seasoning, garlic powder, a little cumin a little salt and pepper. Next sprinkle a lttle diced onion over the meat After seasoning the meat roll up sushi style, roll tight and put a toothpick to secure roll. do all of your pieces of meat like this and line them in a deep pan. Let rest while preparing the marinade
• 2. Put two bottles of beer in a deep sauce pan i like to use a deep pyrex or plastic container. Avoid a metal pan if possible. Pour in remaning lime juice add the diced onions, diced serrano, mashed garlic other packet of goya seasoning cumin powder, salt, black pepper, olive oil remaining garlic powder and oregano. Mix everything real well you should have at least the juice of three limes in this mixture. This is why I said to use the lime juice sparingly over the meat so if you used to much you will have to add more lime juice. Pour this mixture over your meat rolls making sure the marinade is all over everything. Cover with plastic wrap and leave in frig overnight. If doing a flank steak leave in marinade in cold fridge for 48 hours. You can add a teaspoon of meat tenderizer which is powdered papaya to your marinade to help tenderize your steak.
• 3. Prepare and fire up your charcoal when you have a nice white ash on the coals remove your meat rolls take out toothpicks and lay out your meat on the hot grill. Grill your skirt steak about 4 or 5 minutes on each side. this depends on how you like your meat. While grilling spoon some of the marinade over the meat and continue to grill. I like mine medium rare and I do mine about 4 minutes on each side. If you like your meat well done then a little longer. Your meat will be tender, juicy and so full of flavor. Enjoy with my suggested sides. Serve with Lime wedges and lots of Pico de Gallo and Salsa. Buen Appetito and Happy Cino de Mayo. Enjoy
• 4. Note: if pressed for time this meat can marinate for 2 or 3 hours or longer and be just as flavorful but for best results marinate for at least 24 hours. Pictured above Arrachera with salsa and a variation of rajas with baby red potatoes and tortillas on the side. Above is my own picture.