ARRACHERA CON AJO Y LIMON A LA PARILLA

ARRACHERA CON AJO Y LIMON A LA PARILLA (Mexican grilled skirt steak with garlic and lime, enough for 24 tacos)

Beef, grilled steak, arrachera con ajo y limon a la parilla (Mexican grilled skirt steaks with garlic and lime) 1 Beef, grilled steak, arrachera con ajo y limon a la parilla (Mexican grilled skirt steaks with garlic and lime) 3

3 pounds skirt steak

3 tablespoons finely chopped garlic

3 tablespoons olive oil

coarse salt to taste

3 tablespoons fresh lime juice

Accompaniments:

warm tortillas

Salsa de tomate verde (green tomatillo sauce)

Tomatillo salad


  1. 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.
  1. Prepare grill.
  1. 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

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