Arrachera with Cilantro Pesto

Kiwilimón
This delicious meat is accompanied by a pesto made with cilantro and almond.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 500 grams skirt steak
  • 1/4 cups fresh cilantro, chopped
  • 1 1/8 cups unsalted almonds, peeled and sliced, lightly toasted
  • 1 pinch salt
  • 1 pinch pepper
  • 2 cloves garlic
  • 2 tablespoons lime juice
  • 4 tablespoons olive oil
  • spray oil
Preparation
30 mins
0 mins
Medium
  • Preheat the grill where you will cook the meat.
  • In a food processor or blender, blend the cilantro, almond, salt, pepper, garlic, and olive oil.
  • Season the arrachera with salt and pepper and cook it on the grill for 5-6 minutes on each side, depending on how well done you want it.
  • Remove the arrachera from the grill and cut it diagonally into slices.
  • Serve the meat with the pesto.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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