My Spice Drawer

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Arrachera

I discovered Arrachera steak on my last trip to Mexico (thanks to my friend HH!). There you can buy it in a frozen package already marinated. I came up with this version and grilled it up one Saturday after the Market. It is easy and delicious! Can't wait to make it again.

Ingredients:
Marinade:
1/2 cup Negra Modelo (or your favourite beer)
2 tbsp. Fresh squeezed orange juice
2 tbsp. Fresh squeezed lime juice
2 tbsp. Soy sauce
1 tbsp. vegetable oil
1 tbsp. Chile in adobe sauce
2 cloves garlic, crushed
20 grinds black pepper
1 flank steak (1-1.5 lbs) cut into 3 or 4 pieces
Rub:
2-3 tsp. Punjabi Garam Masala or Mahavira's Feast
2-3 tsp. kosher salt

Method:
In a measuring cup mix together the ingredients for the marinade. Cut the steak into 3 or 4 pieces. Put marinade and steak into a large Ziploc bag and refrigerate overnight (up to 24 hours).
 
Remove steak from the marinade and discard marinade. Pat the meat dry (you want it to grill, not steam!) then sprinkle the first side with a generous amount of Punjabi Garam Masala and Kosher salt. Rub in with your fingers, flip over and repeat on the other side.
 
Be sure your grill is clean then place a piece of clean tin foil on the grate and preheat to high. (This ensures the grate gets good and hot!) 

When the grill is good and hot, remove the tin foil spray or brush  the grill with a few layers of vegetable oil and lay on the steak. Cook 3-4 minutes per side depending on the thickness. Do not over cook, it should still be nice and pink on the inside.
 
Slice into 1/2" thick strips and serve with some grilled veggies and salad. Use the leftovers as fillings for tacos.

Serves 4