Arrachera Borracha-Marinated Skirt Steak

Ingredients

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  10 cloves, minced or 30g

• Serrano pepper

  Raw

  4 pepper or 24g

• Salt

  Table

  1 ⅓ tbsp or 24g

• Orange juice, raw

  1 fruit yields or 86g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Lime juice

  Raw

  1 lime yields or 44g

• Cilantro

  Latin - Melissa's

  ⅓ cup or 5g

• Paprika

  Spices

  1 tbsp or 7g

• Ancho Chili, Ground

  Spice Islands

  3 tsp or 12g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Pepper

  Spices, black

  1 tbsp or 6g

• Beer

  Alcoholic beverage, regular, all

  10 fl oz or 297g

• Beef flank

  Steak, separable lean only, trimmed to 0" fat, all grades, raw

  24 oz or 680g

• Beef plate

  Outside skirt steak, separable lean only, trimmed to 1/4" fat, all grades, raw

  1 oz or 28g

Directions

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.
5. Recipe by: Sonia (source: https://pinaenlacocina.com/arrachera-borracha-marinated-skirt-steak/)

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