Arrachera Recipe

Posted: Updated:

Grilled skirt steak is so tasty so beefy and satisfying, it really is my favorite cut of meat from the cow you could enjoy it with almost any sauce and it is not hard to clean at all. Perhaps the most important thing to remember is when you cut it to cut across the grain and then toughness will not be an issue. The marinade is a bit unusual but the results are fantastic. Just remember to coat the steaks and not to drown them this marinade would be at home on pork chops as well as Swordfish. Let the steaks marinade for a couple hours to gain maximum flavor.

4 - 8 to 10 ounce skirt steaks all membrane or silverskin removed

6 arbol chiles
5 garlic cloves
1/2 cup chopped onions
1 1/2 tsp. salt
1 1/2 tsp. black pepper
2 Tbsps. lime juice
1 Tbsp. oregano
1 cup olive oil
1/4 cup buttermilk
1 tsp. ancho chile powder
1 tsp. brown sugar

Pour everything for the marinade into a blender and puree until smooth. Brush on both sides of the steaks and let sit for a couple hours in the fridge. Prepare your grill and cook to about medium rare to medium cut on the bias and serve.

Which leads to the question of what goes with these beauties?
I opt for Guajillo chile sauce and soothing avocado slices

Guajillo Sauce Ingredients:
1 Tbsp. salt
6 cloves garlic
16 guajillo chiles stems removed
1 cup chopped garlic
1 tsp. ground cumin
1 tsp. black pepper
4 cups water
1/4 cup mexican oregano
Corn oil as needed

Guajillo Sauce Instructions:
In a large sauce pan over medium high heat toast the chiles until fragrant and slightly blackened in spots, remove chiles and coat the pan with oil, saute the onion and garlic until deep brown then add remaining ingerdient as well as chiles, simmer over low heat until the chiles are soft. Puree sauce and serve with the steak and top with sliced ripe avocados.