Juliann Esquivel Recipe

Cinco de Mayo Arrachera Asada, Mexican Grilled Skirt Steak

By Juliann Esquivel Juliann


Recipe Rating:
Serves:
6
Prep Time:
Cook Time:

Juliann's Story

Every Cinco de Mayo my family would prepare for a wonderful bar-b-cue. My Skirt steak or similar cut would be a Flap steak or Flank steak which would be marinating for two days in advance in a heady concoction of good Mexican beer, lime juice and lots of other spices. The meat Strips or flaps were then put over hot coals to grill. A thin flap steak you would grill no more then maybe 4 minutes on each side. Flank steak a bit little longer. You don't over cook or the meat can be tough. It is eaten medium rare or medium well. This wonderful Mexican Bar-b-cue would then be served with different sides. Typical example of our Cinco de Mayo Barbcue is Arrachera, Rajas with potatoes, Mexican Rice, Pico de Gallo, Red Salsa, Guacamole, Frijoles Charros or refried pinto beans and lots of hot fresh made tortillas. Jicama salad is another favorite salad that is served for Cinco de Mayo along with ice cold Coronas or Dos XX beers which are always served with lots of fresh lime wedges. For dessert a delicious flan or Arroz con Leche (rice pudding) Most of the recipes above are posted except for the Jicama salad. Enjoy your Cinco de Mayo Barbcue. LOL

Ingredients

4 lb
arrachera, skirt steak or flap steak or flank steak
4 to 6 large
fresh limes juiced
1 tsp
fresh ground cumin
1/2 Tbsp
sea salt
1 or 2 bottle
dos xx beer or corna beer
2 small
little packets of sazon goya con culantro and achiote
6 clove
fresh garlic mashed or put through a garlic press
1 large
sweet vidalia onion diced small
1/4 tsp
ground oregano
1/2 tsp
black pepper
1 large
serrano pepper seeds removed and diced fine
1 Tbsp
olive oil, light
1/2 tsp
garlic powder

Directions Step-By-Step

1
Do not cut your skirt steak leave in strips. Season you Skirt steak, which is my preferance. Flap steak is my second choice and Flank steak is my last choice because the meat can be tough if not marinated & tenderized long enough. Flank steak is used and is very popular in Mexico. Lately because sjirt steak is so much more tender it is gaining in popularity. Rub a little lime juice over your meat do not use all the lime juice just a little then season both sides of your meats with goya seasoning, garlic powder, a little cumin a little salt and pepper. Next sprinkle a lttle diced onion over the meat After seasoning the meat roll up sushi style, roll tight and put a toothpick to secure roll. do all of your pieces of meat like this and line them in a deep pan. Let rest while preparing the marinade
2
Put two bottles of beer in a deep sauce pan i like to use a deep pyrex or plastic container. Avoid a metal pan if possible. Pour in remaning lime juice add the diced onions, diced serrano, mashed garlic other packet of goya seasoning cumin powder, salt, black pepper, olive oil remaining garlic powder and oregano. Mix everything real well you should have at least the juice of three limes in this mixture. This is why I said to use the lime juice sparingly over the meat so if you used to much you will have to add more lime juice. Pour this mixture over your meat rolls making sure the marinade is all over everything. Cover with plastic wrap and leave in frig overnight. If doing a flank steak leave in marinade in cold fridge for 48 hours. You can add a teaspoon of meat tenderizer which is powdered papaya to your marinade to help tenderize your steak.
3
Prepare and fire up your charcoal when you have a nice white ash on the coals remove your meat rolls take out toothpicks and lay out your meat on the hot grill. Grill your skirt steak about 4 or 5 minutes on each side. this depends on how you like your meat. While grilling spoon some of the marinade over the meat and continue to grill. I like mine medium rare and I do mine about 4 minutes on each side. If you like your meat well done then a little longer. Your meat will be tender, juicy and so full of flavor. Enjoy with my suggested sides. Serve with Lime wedges and lots of Pico de Gallo and Salsa. Buen Appetito and Happy Cino de Mayo. Enjoy
4
Note: if pressed for time this meat can marinate for 2 or 3 hours or longer and be just as flavorful but for best results marinate for at least 24 hours.
Pictured above Arrachera with salsa and a variation of rajas with baby red potatoes and tortillas on the side. Above is my own picture.


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17 Comments

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Dec 9, 2013 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN"
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Lynn Socko lynnsocko
May 8, 2012
Ohhhh, can't wait for both recipes!!!
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Juliann Esquivel Juliann
May 8, 2012
Hi Lynn and Josie great to see you girls checking out the Cinco de Mayo recipes. My skirt steak came out great this Cinco de Mayo. took pictures but recipes to post but just to busy with my hectic job. I did take the pictures though and now when I can get a chance I will post the recipe. I have a recipe half way done for home made tamales but each time I want to finish I get side tracked. Hope everyone had a great Cinco de Mayo.

Lynn I have an incredible recipe for Mole Verde de Pepian, one of my grandmother's moles from Oaxaca. It made with tomtillos, and roasted shelled pumpkin seeds and lot of other things it's really not hard but it has a lot of ingredients but things you can get easly. I am making it this Sunday for my family I am going to try to finish my tamale recipe before then so I can post the Mole Verde recipe. I know you are going to love it. It is one of my favorite Mole recipes. LOL
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Lynn Socko lynnsocko
May 7, 2012
Skirt steak is my favorite thing to grill....and eat! I'll have to print this recipe for my son, he loves to cook with beer, and DosXX at that!!!
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Josie Posteher nextfoodnetworkchef
May 7, 2012
Juliann, I'm comin to your house ;-)