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Grilled Arracherra and Salad
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| This is a hot and cold dish (both in spice and in temperature) |
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| Ingredients: |
| 1. 2 pounds of Arracherra (sin preparada). This can be obtained at an Hispanic butcher. If the
counter person doesn't speak English say "dos libra arracherra por favor." Once they've bagged this, they will ask you a question
(which I never understand) and you say "No mas, gracias." Of course if you want to pay twice as much, you can
go to your gourmet American butcher and get 2 pounds of skirt steak....same thing. |
| 2. 7oz can of salsa ranchera. In Denver all grocery stores carry this in the Herdez brand. If you don't have
this where you are, look for a 7oz can of spicy pureed salsa that contains some sort of oil in the ingredients. |
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| 3. Salad of your choice with ranch dressing |
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| Instructions: |
| 1. Cut steak into the size you prefer. I cut the meat into pieces slightly larger than a man's hand. I trim the fat off and my dog catches it.
Mix salsa and meat together. Marinating not needed. |
| 2. Heat grill to high temperature but not the max setting. I cook the meat roughly 3 1/2 minutes each side which ends up being medium rare. You'll have
to figure out how well cooked you like it. |
| 3. Serve with salad and ranch dressing. |
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