Seared Arrachera Hanger Steak
This recipe is another favorite from our travels through Mexico. Our kids and interns love this as the base for tacos or fajitas, but it can serve as a main dish as well. Accompany it with salsa, beans and rice, or grilled corn on the cob and watermelon salad.
Make 4–6 servings
3 garlic cloves, finely chopped
3 tablespoons olive oil
1/2 cup tequila
1/4 cup fresh lime juice
1/4 cup light beer
1 tablespoon ground cumin
Kosher salt and freshly ground black pepper
3 pounds flank, hanger or skirt steak
In a medium bowl, whisk together the garlic, olive oil, tequila, lime juice, beer, cumin, salt, and black pepper.
Place the flank steak in a large sealable plastic bag and pour in the marinade. Place in the refrigerator to marinate for at least 1 hour.
Get your grill ready. If it’s charcoal, you’ll want one dense layer of hot coals. For a gas grill, just get the grates good and hot. Grill to sear flank steak about 6 minutes on each side for medium rare. You’ll have a nice sear on the outside and a moist pink center.
Let the steak rest for a few minutes before serving. When cutting to serve, slice against the grain at a 45-degree angle in 1/8-inch pieces.