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Back in the day when I was a line cook I had he pleasure of working at alot of different restaurants and learning different cusines. I also learned alot from my fellow cooks from Mexico. I was often treated to food they made at home, and sometimes we would chip in and buy product to cook lunch @ work. One of my favorites was a marinated skirt steak dish called arrachera.
The marinade is lime juice, minced jalapenos, minced garlic, salt, pepper, and olive oil. The skirt steak is run through a meat tenderizer @ the butcher shop, and then the marinade is rubbed in. I let this batch marinade for only 1.5 hours. The lime juice starts to "cook" the meat giving it an almost twice grilled taste. I also took some whole jalapenos and put some oil on them and sprinkled tem with kosher salt for the grill.
Tacos were pretty traditional)I prefer flour tortiallas to corn tortillas): diced raw onion, cilantro, sliced avocado, & crumbled queso fresco). a bite of the grilled jalapeno, and then a bite of the taco was awesome.
skirt steak:
rubbed with the marinade:
jalapenos:
arrachera on the Weber kettle:
done(maybe 5-7 minutes total on the high heat):
sliced against the grain on a bias, and then chopped:
my plate of tacos(made a good lunch):
thanks for checking out my pics and post.
The marinade is lime juice, minced jalapenos, minced garlic, salt, pepper, and olive oil. The skirt steak is run through a meat tenderizer @ the butcher shop, and then the marinade is rubbed in. I let this batch marinade for only 1.5 hours. The lime juice starts to "cook" the meat giving it an almost twice grilled taste. I also took some whole jalapenos and put some oil on them and sprinkled tem with kosher salt for the grill.
Tacos were pretty traditional)I prefer flour tortiallas to corn tortillas): diced raw onion, cilantro, sliced avocado, & crumbled queso fresco). a bite of the grilled jalapeno, and then a bite of the taco was awesome.
skirt steak:
rubbed with the marinade:
jalapenos:
arrachera on the Weber kettle:
done(maybe 5-7 minutes total on the high heat):
sliced against the grain on a bias, and then chopped:
my plate of tacos(made a good lunch):
thanks for checking out my pics and post.
if i have them...
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