Arrachera a la Parrilla (Grilled Flank Steak)

Spring has officially sprung – it’s time to shake off the chill of winter and break out the grill once more. Several years ago, I stumbled upon a wonderful cooking  page – 99cooking.com. Fortunately for me (and my guys) I plucked some truly awesome recipes from this site – it was definitely a place to go to get “manly” recipes – the kind of stuff guys could really sink their teeth into. Unfortunately, the site is no more – but the recipes live on.

Arrachera a la Parrilla (Grilled Flank Steak)
Meat:
2 pounds flank steak
Olive oil
Kosher salt and freshly ground black pepper

Marinade:
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil

Fajita Style:
10 Flour Tortillas
1 Container Pico de Gallo
1 Onion, cut into slivers, grilled
2 Red Bell Peppers, slivered and grilled
2 Avocados, diced
Sour Cream
Mexican Cheese
Jalapeno Peppers, grilled (optional)

Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours. (Note: Lime juice is high in citrus acids – the meat may begin to “cook” in the acids if allowed to marinade too long).

Heat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking.

While the grill is warming, cut ends from onion and remove outer peel. Slice onion from tip to end to create long slivers.

Core red bell peppers, cut into long, thin slivers. Break onion apart, place slivers into a warm skillet with bell peppers and “grill” until just beginning to brown. Remove from heat, set aside until ready to use.

If desired, grill a few jalapeno peppers along with the steak. You’ll want to start the peppers about 10 minutes before placing steaks on the grill to give them plenty of time to “blister”.

Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare Depending upon the size of your grill or pan, you may need to work in batches. If that is the case, wrap cooked meat in foil to keep warm.

Allow steak to rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

Serve with warm tortillas. Fill tortillas with meat and grilled onion slivers. Top with Pico de Gallo and diced avocado. If desired, add some cheese and sour cream to the “wrap”.  Enjoy!

************

Suggested sides for an awesome evening “south of the border” . . . Authentic Spicy Spanish Rice and/or Super Easy Refried Beans

One thought on “Arrachera a la Parrilla (Grilled Flank Steak)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s