Arrachera Con Ajo Y Limon A La Parrilla
Arrachera Con Ajo Y Limon A La Parrilla aka Carne Asada
1 1/2 lbs skirt steak ( flank, if you can't find skirt) 1 1/2 tablespoons finely chopped garlic 1 1/2 tablespoons olive oil 1 1/2 tablespoons fresh lime juice ( the key lime is best used) Kosher Salt Coarse ground pepper Trim steak, leaving some fat Rub steaks with garlic and oil. ( Optional: add Mexican spices like Mex Oregano, cumin , chile flakes or a favorite hot sauce to taste, I just add fresh thyme and a pinch of chile flake). Place in shallow dish and marinate steaks,covered and chilled, at least 30 minutes and up 24 hours. Prepare your grill or heat the broiler for a quick grill. Season steaks generously with coarse salt/pepper grill for 2 to 3 minutes on each side for medium-rare, longer to kill the poor thing again and exercise jaw muscles more than you had been talking about the authentic aspects of this recipe. remove the steaks to a cutting board and drizzle with lime juice. let steaks stand, uncovered, 5 to 10 minutes. Then slice diagonally across grain into thin slices. Garnish with grilled onions & sliced peppers of choice, serve with tortillas, refried beans and rice. I like my sliced steak served over a bed of leafy lettuce with a dollop of chimichurri sauce & lime wedges along with the requisite side dishes and as always, corn, not flour. Grilled stone fruit halfs with a simple furit syrup( rum maybe?) for desert. |
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