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.