Deborah Dana

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Deborah Dana

Beef Arrachera (Flank Steaks) Marinated in Beer

Name: Beef Arrachera (Flank Steaks) Marinated in Beer
Prep time: 150 min
Cook time: 150 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 kilo skirt steak, beef; 1 can lager beer; 1 lemon; 1 tablespoon ground black pepper; 3 cloves garlic; 3 tablespoons red wine vinegar; 4 tablespoons sea salt; 2 tablespoons English sauce

2h 30 mins

Half

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Deborah Dana

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The arrachera is a beef cut originally from Mexico. This meat is a very rich meat to marinate. This recipe contains a very rich marinade.

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Ingredients

4 portions

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1 kilo skirt steak, beef
1 can lager beer
1 lemon
1 tablespoon ground black pepper
3 cloves garlic
3 tablespoons red wine vinegar
4 tablespoons sea salt
2 tablespoons English sauce

Preparation

In a large bowl mix beer, lemon juice, spices, English sauce, vinegar and garlic.

With a meat hammer (or a normal hammer) knead the meat so that it becomes more tender.

Marinate the beef flank cut in this sauce for at least 2 hours at room temperature.

Prepare your grill so you are ready to cook the meat over medium heat.

Put the flank steak in the grill for about 6 minutes on each side if you want the meat cooked medium.

Remove from the fire.

PRESENTATION

Place the meat on a large platter and add lemon slices and a Mexican sauce or chimichurri.

TIPS

The meat can be marinated the night before, in this case marinate in the refrigerator and remove the meat from the refrigerator 1 hour before cooking.

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Beef Arrachera (Flank Steaks) Marinated in Beer