from
Bon Appétit, May 2008
Serves 6-8
Arrachera (skirt steak) is one of the most popular grilled
meats in the Yucatán— served sizzling hot off the steel-drum grills of street
vendors and at restaurants like La Parrilla in Cancún.
Ingredients:
8 poblano chiles
2 bunches green onions (about 12), dark green tops trimmed
2 pounds skirt steak, cut crosswise into 6-inch-wide pieces
4 garlic cloves, minced
Coarse kosher salt
Corn or flour tortillas
2 avocados, peeled, pitted, sliced
lime wedges
Procedure:
1. Prepare barbecue (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to plate; tent with foil. Transfer chiles to large bowl; cover with plastic and let stand 15 minutes. Peel and seed; cut into 1-inch-wide strips. Transfer to plate; tent with foil.
2. Prepare barbecue (high heat). Grill chiles and onions until charred all over, about 3 minutes for onions and 5 minutes for chiles. Transfer onions to plate; tent with foil. Transfer chiles to large bowl; cover with plastic and let stand 15 minutes. Peel and seed; cut into 1-inch-wide strips. Transfer to plate; tent with foil.
3.
Serve steak with tortillas, chiles, green onions, avocado
slices, lime wedges, and Salsa Mexicana.