3 pounds skirt steak, run through a tenderizer 4-5 times by butcher1 white onion, slicedMarinadeLime juice from 3 limes (about ⅓ cup), freshly squeezed2 (12 ounce) bottles Modelo Cerveza3 cloves garlic, chopped¼ cup olive oil2 tablespoons salt seasoning (El Matador Arrechera seasoning recommended)1 tablespoon cumin1 tablespoon chili powder1 teaspoon dried oregano1 teaspoon paprika½ teaspoon cayenne pepper (adjust to taste)Serve withWhite corn tortillasPico de GalloAvocado slicesLime wedgesGrilled scallions
Prep Time 1hour30minutes
Cook Time 15minutes
Total Time 1hour45minutes
Cut the long skirt steak pieces into thirds to make it easier for handling on the grill.
To make the marinade, whisk all the ingredients together in a medium bowl with a pouring lip. Layer the sliced onions, meat and marinade in 13 x 9 x 4 inch glass dish until the meat is fully submerged. Alternately, you can place all in a ziplock bag mush around to distribute evenly. Marinate for 1 hour in the refrigerator. .
Prepare the grill on high. Place steak pieces directly over the flames and grill 3 minutes per side. The Arrachera should be caramelized and crusty on the edges but not overcooked. The meat is thin and will cook quickly.
Grill the whole scallions along side the meat. Warm the tortillas on the grill after the meat is finished.
Serve immediately with warm tortillas, grilled scallions, Pico de Gallo, lime wedges and avocado slices.