Arrachera Beef Marinade Food

ARRACHERA (MEXICAN SKIRT STEAK FOR TACOS)

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.

BEST EVER CARNE ASADA MARINADE

Steps:

• Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.

ARRACHERA BEEF MARINADE

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.

CARNE ASADA (ARRACHERA CON AJO Y LIMON A LA PARRILLA)

Steps:

• If necessary, trim steak, leaving some fat.
• In shallow dish, rub steaks with garlic and oil.
• Marinate steaks,covered and chilled, at least 30 minutes and up to 1 day.
• Prepare grill.
• Season steaks generously with coarse salt and grill on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side for medium-rare.
• (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler 3 inches from heat about 4 minutes on each side.) Transfer steaks to a cutting board and drizzle with lime juice.
• Let steaks stand, uncovered, 5 to 10 minutes and with a sharp knife cut diagonally across grain into thin slices.
• Garnish with grilled onions, serve with tortillas, refried beans and rice.

ARRACHERA BORRACHA (MARINATED GRILLED FLANK STEAK) RECIPE - (4.2/5)

Steps:

• 1. In a mortar or molcajete, add the garlic, onions, and serrano peppers. Add 1 teaspoon of salt and grind it with the pestle until it becomes like a coarse-looking paste. If you don't have a mortar or molcajete, you could roughly chop in an electric mini chopper as well. Transfer the mixture to a large bowl. 2. Add the remaining ingredients, minus the steak. Stir well to combine and taste for salt. Transfer the steak to a heavy plastic storage bag. Pour the marinade over the beef, seal bag and marinate for at least 6 hours. 3. When ready to cook, remove the steak from the refrigerator about 30 to 40 minutes before cooking. Drain off all the marinade and transfer steak to a plate. 4. Preheat heat your grill to medium/high heat while the steaks comes to room temperature. Cook the steak on the direct heat for 5 minutes per side. Move to cooler side of the grill and continue cooking for another 5 to 6 minutes. Remove beef from the grill and let it rest for 5 to 6 minutes before slicing. Always slice against the grain for a more tender cut. It's best to keep a meat thermometer on hand to reach the desired temperature. Steak doneness: rare 130 to 135 degrees F., medium rare 140 degrees, medium 155 degrees, well done 165 degrees.