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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Arrachera (skirt steak) is one of the most popular grilled meats in the Yucatán served sizzling hot off the steel-drum grills of street vendors and at restaurants like La Parrilla in Cancuún. Ingredients:
8 poblano chiles |
2 bunches green onions (about 12), dark green tops trimmed |
2 pounds skirt steak, cut crosswise into 6-inch-wide pieces |
4 garlic cloves, minced |
coarse kosher salt |
corn or flour tortillas |
2 avocados, peeled, pitted, sliced |
lime wedges |
salsa mexicana |
Directions:
1. Prepare barbecue (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to plate; tent with foil. Transfer chiles to large bowl; cover with plastic and let stand 15 minutes. Peel and seed; cut into 1-inch-wide strips. Transfer to plate; tent with foil.
2. Rub steak with garlic; sprinkle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until warm and slightly charred, about 10 seconds per side. Cut steak crosswise into strips; transfer to plate.
3. Serve steak with tortillas, chiles, green onions, avocado slices, lime wedges, and Salsa Mexicana.
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