Paleo Skirt Steak: Mexican Arracherra
This is my favorite recipe. I could eat this over and over every day and never get sick of it. In my opinion a good skirt steak puts other steak cuts to shame. You can pick up skirt steak at most grocery stores. If not, head over to a local carniceria or ethnic fruit market. There are two types of skirt steal cuts, the outer and inner cut skirt steak. Most places won’t differentiate between the two cuts but if you have a choice go with the outer cut. The outer skirt steak is thinner and the meat is more tender. While at the store, have the butcher run the skirt steak through their tenderizing machine a couple times (insist on this). If there is an outer membrane on the skirt steak have it trimmed off by your butcher. If you don’t remove the membrane, your mexican arracherra will not turn out as desired.
1. 1.5 lbs grass fed skirt steak (substitute regular if needed)
2. 1 medium onion
3. 1 orange ( juiced )
4. 6 limes (juiced)
5. 1 cup chopped cilantro
6. 4 garlic cloves
7. 1 tablespoon sea salt
8. 1 teaspoon black pepper
9. 1 green chile (optional)
1. Blend the onion, cilantro, garlic, chile, salt, pepper, lime juice, and orange juice in a food processor or blender.
2. In a large bowl, work the mexican arracherra marinade into both sides of the grass fed skirt steak
3. Pour the remaining arracherra marinade into the bowl
4. Cover and let the marinaded skirt steak rest in the fridge for a minimum of 3 hours. Letting the arracherra marinade overnight is fine.
5. When the skirt steak is done marinating it will become very tender and will rip apart without much effort
6. Place the mexican arracherra on a super HOT grill. This is important!
7. Cook the arracherra on each side to your doneness liking. If you have a hot grill it won’t take long for a medium rare arracherra.
8. The mexican arracherra pairs wonderfully with with guacamole, pico de gallo, and salsa verde