When we lived down in Mexico at Lake Chapala we learned all about Aracharra. Mostly we learned that we really like it. Aracharra is all about the marinade. After the lime juice you can just let your imagination kick in. We’ve settled on our favorite which is juice from 2 limes, 1/4 cup extra virgin olive oil, 1/4 cup balsamic vinegar, 3-4 cloves garlic, 1 teaspoon powdered cumin, 1/2 teaspoon cayenne pepper, 1 teaspoon dried basil, 1 teaspoon salt and 1/2 cup red wine. All of these amounts are per one skirt steak. Other ingredients we’ve seen used, tasted and enjoyed are Tequila, beer, orange juice, red pepper flakes, tabasco sauce, onions, chipotle peppers and on and on. The quick and easy part comes after the marinade. We opted for tenderized skirt steak but most folks like it not tenderized. When you go with not tenderized you might want to add more citric juices, go for the longer marinade and slice as thin as possible when you serve it. All to have a steak that is more easily chewed up. You could also use flank steak instead of skirt steak. Flank will be a little tougher than skirt.
While you’re putting dinner together the night before just put all the ingredients in a large zip lock. Zip it closed and and toss everything around until it is all mixed together. Open up just a little of the zipper and squeeze as much of the air out as you can. Zip it closed and lay it flat in the fridge. Turn it over the next morning. You could get away with just marinating it for and hour or two but overnight gets more flavor into the meat and tenderizes it more.
But first the veggies. Heat up the outdoor grill, the stovetop grill or a large skillet and wipe with oil. Set the oven on warm or 225°/107°C. Cut the potatoes into about 3/8″ slices. Cut up the carrots into about 2″ long and 3/8″thick pieces and slice the onion into about 1/2″ slices. Put the carrots and potatoes in a bowl. Salt, pepper and drizzle with olive oil. Toss them to get them coated. Gently salt, pepper and oil the onion slices without the tossing so that they stay in one piece.
Lay them out on the grill. 1 1/2 to 2 minutes a side. Put them back in the bowl and in the oven while you zap your Aracharra.
Lay the steak on the grill (or skillet) and pour a little of the marinade on the meat. Those are cored and seeded tomatoes that you see in the corners. Sorry, my creative juices kicked in.
Sear each side for about 2-3 minutes.
Slice it as thin as you can and serve up your Aracharra.
A sip,, or two,, or three,, or more of tequila sure goes good with Aracharra and some Malbec to round things out would be real nice.
Aracharra
Ingredients
- 1 skirt steak appx. 1 pound
- 2 fresh limes
- 3-4 cloves garlic coarsely chopped
- 1/2 cup red wine
- 1/4 cup balsamic vinegar
- 1/4 cup extra virgin olive oil plus a little to drizzle the veggies
- 1 teaspoon powdered cumin
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon dried basil
- 2 teaspoons salt divided
- 2 small potatoes
- 4 fresh carrots
- 1 large onion
- dried parsley flakes for garnish. Or some fresh cilantro if available
- 1 teaspoon black pepper
Instructions
- While you're putting dinner together the night before just put all the ingredients in a large zip lock. Zip it closed and and toss everything around until it is all mixed together. Open up just a little of the zipper and squeeze as much of the air out as you can. Zip it closed and lay it flat in the fridge. Turn it over the next morning. You could get away with just marinating it for and hour or two but overnight gets more flavor into the meat and tenderizes it more.
- But first the veggies. Heat up the outdoor grill, the stovetop grill or a large skillet and wipe with oil. Set the oven on warm or 225°/107°C. Cut the potatoes into about 3/8" slices. Cut up the carrots into about 2" long and 3/8"thick pieces and slice the onion into about 1/2" slices. Put the carrots and potatoes in a bowl. Salt, pepper and drizzle with olive oil. Toss them to get them coated. Gently salt, pepper and oil the onion slices without the tossing so that they stay in one piece.
- Lay them out on the grill. 1 1/2 to 2 minutes a side. Put them back in the bowl and in the oven while you zap your Aracharra.
- Lay the steak on the grill (or skillet) and pour a little of the marinade on the meat. Sear each side for about 2-3 minutes. Slice it as thin as you can and serve up your Aracharra.
- A sip,, or two,, or three,, or more of tequila sure goes good with Aracharra and some Malbec to round things out would be real nice.
Notes
