Skirt Steak: Mexican Arracherra

• 4 cloves Garlic
• 1 cup Chopped Cilantro
• 1 Green Chile, Stem And Some Or All Seeds Removed
• 1 Tablespoon Sea Salt
• 1 Tablespoon Black Pepper
• 1- 1/2 pound Skirt Steak
• 6 whole Limes
• 1 whole Orange
• 1 whole Onion

1. 1.
2. Peel the onion and garlic cloves.
3. Juice the limes and orange.
4. Blend the onion, cilantro, garlic, chile, salt, pepper, lime juice, and orange juice in a food processor or blender.
5. 2.
6. In a large bowl, work the marinade into both sides of the grass fed skirt steak.
7. 3.
8. Pour the remaining marinade into the bowl.
9. 4.
10. Cover and let the marinated skirt steak rest in the fridge for a minimum of 3 hours.
11. Letting the Arracherra marinate overnight is fine.
12. 5.
13. When the skirt steak is done marinating it will become very tender and will rip apart without much effort.
14. 6.
15. Place the Mexican Arracherra on a super hot grill.
16. This is important!
17. 7.
18. Cook the Arracherra on each side to your preferred done-ness.
19. If you have a hot grill it wont take long for a medium-rare Arracherra.
20. Cook for 4 minutes on each side as an estimate.
21. 8.
22. This pairs wonderfully with with guacamole, pico de gallo and salsa verde.

garlic, cilantro, green chile, salt, black pepper, skirt, whole limes, orange, onion

Taken from tastykitchen.com/recipes/special-dietary-needs/skirt-steak-mexican-arracherra/ (may not work)