Photo credit: TOM SCHIERLITZ
“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 Cancuún.” – epicurious.com
- 8 poblano chiles
- 2 bunches green onions (about 12), dark green tops trimmed
- 1-2 pounds flap/bavette steak, cut crosswise, long, skinny pieces
- 4 garlic cloves, minced
- Coarse kosher salt
- Corn or flour tortillas
- 2 avocados, peeled, pitted, sliced
- Lime wedges
- Salsa Mexicana
- 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.
- Rub steak with garlic; sprinkle with coarse salt and pepper. Grill until cooked to desired doneness, about 3 minutes per side for medium. Transfer to work surface; cool 5 minutes. Grill tortillas until warm and slightly charred, about 10 seconds per side. Cut steak crosswise into strips; transfer to plate.
- Serve steak with tortillas, chiles, green onions, avocado slices, lime wedges, and Salsa Mexicana.