Mexican cuisine · Meat & Kebab

Arrachera Asada

Skirt steak marinated in lime and beer, grilled quickly over high heat and served with onions and nopales.

Ingredients · for 4 servings

• 800 g skirt steak (bavette or flank steak)
• 200 ml light beer
• 3 limes
• 4 garlic cloves
• 1 tsp cumin
• 1 tsp oregano
• 4 white onions
• 250 g jarred nopales (cactus strips)
• 4 tbsp oil
• 12 corn tortillas
• Salt, pepper

Instructions

1. Trim the meat of sinew and marinate with the beer, the juice of two limes, grated garlic, cumin, oregano and pepper for at least 3 hours, preferably overnight.
2. Cut the onions crosswise into 1 cm thick slices, rinse the nopales and drain well; toss both with 2 tbsp oil and salt.
3. Remove the steak from the marinade 30 min. before grilling, pat dry and season generously with salt only now, so a crust forms instead of steam.
4. Bring the grill to strong direct heat and grill the meat for 3–4 min. per side, until dark grill marks form outside and it's pink inside (internal temperature 54°C).
5. Add the onion slices and nopales to the grill for the last 6 min., turning once, until they show grill marks.
6. Let the steak rest for 5 min., slice thinly against the grain and serve with the grilled vegetables, warm tortillas and wedges of the third lime.