Arrechera

3 pounds skirt steak, run through a tenderizer 4-5 times by butcher

1 white onion, sliced

Marinade

Lime juice from 3 limes (about ⅓ cup), freshly squeezed

2 (12 ounce) bottles Modelo Cerveza

3 cloves garlic, chopped

¼ cup olive oil

2 tablespoons salt seasoning (El Matador Arrechera seasoning recommended)

1 tablespoon cumin

1 tablespoon chili powder

1 teaspoon dried oregano

1 teaspoon paprika

½ teaspoon cayenne pepper (adjust to taste)

Serve with

White corn tortillas

Pico de Gallo

Avocado slices

Lime wedges

Grilled scallions

Cut the long skirt steak pieces into thirds to make it easier for handling on the grill.
To make the marinade, whisk all the ingredients together in a medium bowl with a pouring lip. Layer the sliced onions, meat and marinade in 13 x 9 x 4 inch glass dish until the meat is fully submerged. Alternately, you can place all in a ziplock bag mush around to distribute evenly. Marinate for 1 hour in the refrigerator. .
Prepare the grill on high. Place steak pieces directly over the flames and grill 3 minutes per side. The Arrachera should be caramelized and crusty on the edges but not overcooked. The meat is thin and will cook quickly.
Grill the whole scallions along side the meat. Warm the tortillas on the grill after the meat is finished.
Serve immediately with warm tortillas, grilled scallions, Pico de Gallo, lime wedges and avocado slices.