Carne asada a la Arrachera (skirt steak)

Carne asada a la Arrachera Tacos

Carne asada a la Arrachera Tacos

Preparation

• Flatten the steak with a meat tenderizing hammer or a rolling pin (inside a plastic bag) until thin, between 1/4″ and 1/2″ inch thick.

• Mix all Marinade ingredients

• Mix all ingredients of Pico de Gallo

• Marinate the steak for half an hour.

• Grill steak several minutes on each side till medium rare

• Let it rest for a couple of minutes after cooking to retain the juices, and then slice it up

• Serve this batch on a soft taco with freshly chopped Pico de Gallo

Ingredients

• 1 lb skirt steak

• Marinade

  • juice of 1 lime

  • juice of 1 orange

  • 4 peeled garlic cloves

  • 8-10 sprigs cilantro (optional)

  • 2 de-stemmed jalapenos

  • 2 tablespoons Mexican oregano

  • 1 teaspoon cumin

  • 1 tablespoon soy sauce

  • 1/4 cup olive oil

  • freshly cracked black pepper

• Tacos

• Pico de Gallo

  • 2 tomatoes

  • 1/2 onion

  • 1 jalapeno

  • 15-20 sprigs cilantro

  • juice of 1 lime