Northern-Style Beer Marinated Skirt Steak — Arrachera Norteña
Norteno grilled skirt steak marinated in beer, lime, soy, garlic, and oregano, served with grilled jalapenos, charred white onion, refried beans, Mexican rice, and warm flour tortillas with lime.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk marinade: 240ml lager, 60ml lime juice, 60ml soy, 2 tbsp Worcestershire, 6 minced garlic cloves, 2 tsp oregano, 1 tsp cumin, 2 tbsp oil, 0.5 tsp pepper. Add 440g skirt steak, coat well, rest 15 minutes at room temperature. Dice 60g onion and chop cilantro. Slice 1 onion into 1cm rings. Have 4 flour tortillas, 6 jalapenos, 200g cooked pinto beans, 120g raw rice, and lime wedges ready.
Toast
Heat 2 tbsp oil in a saucepan over medium 1 minute. Add 120g rice, toast 2 minutes until fragrant. Pour 240ml chicken stock and 0.5 tsp salt, bring to boil. Cover, reduce to low, cook 14 minutes until liquid absorbs. Rest covered off heat.
Build 1
Heat 2 tbsp lard in a skillet over medium 1 minute. Add 200g drained pinto beans, 0.5 tsp salt, 60ml bean liquid. Mash 4 minutes, stirring often, until thick and spreadable.
Grill 1
Heat grill pan or outdoor grill to high 4 minutes until smoking. Toss jalapenos and onion rings with 2 tbsp oil and 0.5 tsp salt. Lift steak from marinade, let excess drip. Grill 3 minutes first side without moving until deep char marks form. Flip, grill 2 minutes for medium-rare.
Grill 2
In the last 5 minutes, lay jalapenos and onion rings alongside the steak, turning once, until skins blister and onions soften. Rest steak on a board 4 minutes, then slice thinly against the grain.
Finish
Warm tortillas over grill 30 seconds per side until pliable.
Plate
Arrange rice and refritos side by side on each plate. Fan sliced arrachera with grilled jalapenos and charred onion rings alongside. Top with diced onion and cilantro. Serve with warm tortillas and lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.