ARRACHERA CON AJO Y LIMON A LA PARILLA (Mexican grilled skirt steak with garlic and lime, enough for 24 tacos)
3 pounds skirt steak
3 tablespoons finely chopped garlic
3 tablespoons olive oil
coarse salt to taste
3 tablespoons fresh lime juice
Salsa de tomate verde (green tomatillo sauce)
- If necessary, trim the steaks, leaving some fat. In a 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 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. Serve steak with accompaniments.
from Gourmet Magazine, July, 1997