Ingredients
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1 1/2
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1 1/2
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1 1/2
-
-
1 1/2
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-
-
-
-
-
-
-
-
-
Directions
Carne Asada (Arrachera Con Ajo Y Limon A La Parrilla),Typical Mexican flank steak, marinated, then cooked rapidly at high heat, and splashed with the zing of fresh lime-que delisioso!,Flank steak (National Association of Meat Packers – NAMP item 193) is not used for arracheras; to be exact arracheras is outside beef skirt (NAMP item 1121E), not inside beef skirt (NAMP item 1121D) or flank steak. Fajitas translates as “little strips” and while traditionally made from inside beef skirt in South Texas may be made from any strips of beef, or chicken. Arracheras is traditionally made from outside beef skirt in Mexico across the Rio Grande. I grew up in a South Texas farming, ranching and meat packing family, and in 1980 I originated Fajita Flats in Austin, Texas.
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Steps
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1
Done
|
If Necessary, Trim Steak, Leaving Some Fat. |
|
2
Done
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in Shallow Dish, Rub Steaks With Garlic and Oil. |
|
3
Done
|
Marinate Steaks,Covered and Chilled, at Least 30 Minutes and Up to 1 Day. |
|
4
Done
|
Prepare Grill. |
|
5
Done
|
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. |
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6
Done
|
(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. |
|
7
Done
|
Let Steaks Stand, Uncovered, 5 to 10 Minutes and With a Sharp Knife Cut Diagonally Across Grain Into Thin Slices. |
|
8
Done
|
Garnish With Grilled Onions, Serve With Tortillas, Refried Beans and Rice. |
