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Epicurious

Carne Asada

4.3

(14)

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Carne AsadaTom Schierlitz

Arrachera (skirt steak) is one of the most popular grilled meats in the Yucatán— served sizzling hot off the steel-drum grills of street vendors and at restaurants like La Parrilla in Cancuún.

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

8 poblano chiles
2 bunches green onions (about 12), dark green tops trimmed
2 pounds skirt steak, cut crosswise into 6-inch-wide pieces
4 garlic cloves, minced
Coarse kosher salt
Corn or flour tortillas
2 avocados, peeled, pitted, sliced
Lime wedges
Salsa Mexicana

Preparation

  1. Step 1

    Prepare barbecue (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to plate; tent with foil. Transfer chiles to large bowl; cover with plastic and let stand 15 minutes. Peel and seed; cut into 1-inch-wide strips. Transfer to plate; tent with foil.

    Step 2

    Rub steak with garlic; sprinkle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until warm and slightly charred, about 10 seconds per side. Cut steak crosswise into strips; transfer to plate.

    Step 3

    Serve steak with tortillas, chiles, green onions, avocado slices, lime wedges, and Salsa Mexicana.

TagsMexicanLatin AmericanPoblano ChileChileVegetableSteakBeefMeatScallionOnionRoot VegetableMainDinnerDairy FreeNut FreeEasyGrillingBon Appétit
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