Father's Day calls for a celebration worthy of the grill master in your life, and this juicy Arrachera steak delivers just that. Imagine perfectly grilled, tender flank steak, bursting with flavor from a vibrant marinade, then topped with a creamy jalapeño sauce that adds a delightful kick. This isn't your average Father's Day barbecue fare; it's a culinary adventure designed to impress both seasoned steak aficionados and casual grillers alike. The rich, smoky aroma of the grilling arrachera combined with the creamy, spicy sauce creates a symphony of taste that's sure to become a new family favorite.
This recipe elevates the classic flank steak to a new level of deliciousness, thanks to a carefully crafted marinade and a surprisingly simple yet incredibly flavorful creamy jalapeño sauce. From prepping the marinade to mastering the perfect sear, we'll guide you through each step of the process. Ready to create a truly unforgettable Father's Day feast? Let's get started!
Tools Needed
- mortar and pestle
- container
- saucepan
- blender
- grill
- plastic wrap
Ingredients
Step-by-Step Instructions
Step 1. Marinate the Arrachera
- Season the arrachera with salt on both sides.
- Grind garlic, salt, pepper, allspice, oregano, and cumin in a mortar and pestle.
- In a container, combine the ground spices with sweet orange juice, lemon juice, beer, soy sauce, onion powder, paprika, and olive oil.
- Add the arrachera to the marinade, ensuring it's fully coated. Cover and refrigerate for at least 1 hour (preferably longer).
Step 2. Prepare the Creamy Jalapeño Sauce
- In a saucepan, sauté jalapeño peppers, garlic, and onion in hot oil until softened. Add a little water to help cook the chilies. Lower the heat, cover, and cook for 8-10 minutes.
- Blend the cooked jalapeños, garlic, onion, cooking water, cilantro, and lemon juice until smooth.
Step 3. Grill the Arrachera and Toppings
- Grill onions and serrano peppers with a splash of lemon and salt.
- Grill the arrachera for 5-6 minutes per side, then let it rest for 5 minutes before slicing against the grain.
Step 4. Assemble and Serve
- Serve the grilled arrachera in warm corn tortillas with creamy jalapeño sauce, chopped onion, and cilantro.
Read more: Grilled Mexican Octopus Recipe: A Sakora Gastronomy Delight
Tips
- When buying meat, make sure it’s well marbled for tenderness.
- Every good marinade should contain some acid (like citrus juice) to tenderize the meat.
- Soy sauce adds flavor and contains enzymes that help tenderize the meat.
- Always cut your meat against the grain for tenderness.
Nutrition
- N/A
FAQs
1. Can I marinate the arrachera overnight?
Absolutely! Marinating overnight allows the flavors to penetrate the steak more deeply, resulting in even more tender and flavorful results.
2. What can I substitute for the jalapeños in the sauce?
For a milder sauce, use poblano peppers. If you want more heat, add serrano peppers instead. You can also omit them entirely if you prefer a milder sauce.
This juicy Arrachera, with its perfectly balanced marinade and creamy jalapeño sauce, is guaranteed to be a Father's Day hit. The combination of tender steak and spicy, creamy sauce creates a flavor explosion that will leave everyone wanting more. Enjoy this unforgettable grilling experience and happy Father's Day!