Arrachera Steak
Ingredients
- 3 large oranges, washed and cut in quarters
- 2 limes, washed and cut in quarters
- 1 jalapeno or serrano chile, stems and seeds removed and sliced
- 4 cloves garlic, roughly chopped
- 1/2 cup olive oil
- 1/4 cup finely chopped fresh cilantro
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp ancho chile powder
- 1 tsp Kosher salt
- 1/2 tsp cracked black pepper
- 2 lbs skirt steak
To Serve (substitute to your preferences):
- 12 corn tortillas, warmed
- chopped cilantro
- pickled red onion
- sour cream
- assorted salsas
Instructions
- Trim the Strip steak if it has any membranes or solid fat on the surface. Pound the surface with a meat mallet to tenderize it or add 1 teaspoon of a powdered meat tenderizer to the marinade.
- Mix the olive oil, garlic, chopped cilantro, and jalapeno or serrano together. Squeeze the quartered citrus fruits to release their juices into the marinade. Toss the quartered citrus in and mix it together.
- Combine the other seasonings and rub it on the surface of the steak. Place the steak in the marinade and add a few splashes of water if necessary to cover the entire steak.
- Let the meat marinate overnight. Cook on the grill until the internal temperature is around 120 degrees F and remove. Slice thinly and sear in a cast iron pan for a few moments, then serve.
Notes
If you don’t have a grill or want to skip using it, you can also heat a cast iron pan to very hot and use an oil with a high smoke point. Sear the steak for a few minutes on each side, keeping the internal temperature around 125 degrees F when you remove it from the heat. It’ll reach around 129 degrees F and medium rare doneness and stay tender this way.
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