A trip to Costco's meat department inspired this succulent recipe that reminded me of my typical meals growing up where beef and salsa were a MUST at the dinner table.
Then place the beef on the grill, turn it, and take it out when your heart desires. Simple as that.
BEEF
Arrachera cut is the best for this dish. I am not exactly sure if it is flank steak because it is not tough as flank steak is supposed to be yet the translations all have arrachera as flank. Here is what it looks like:
You can marinade this beef anyway you want it. This time I just used salt and pepper because I knew my salsa would give it a lot more flavor later.
This recipe is so easy yet so great! First, dab a little oil with a napkin on the cast iron grill.
SALSA
Oh! Salsita hmmmm just even writing about it gets me excited. This is just one variation of the always welcomed Mexican salsa.
First boil three tomatoes and two jalapeños. Once they are boiled peel the tomatoes and remove the ends to both the chiles and tomatoes.
While the tomatoes and chiles boil, chop - I use a food processor for cutting - some cilantro and onion. Place it in the container where you will serve the salsa. You can peel and cut an avocado as well but it is not necessary.
Puree the tomato and the japaleños in the food processor (or blender or even better use the molcajete) then pour into the container where you have the cilantro and onion.
Once the steak is ready just pour the salsa over the steak and enjoy!
This dinner was so good that I forgot to take a picture of the finished product. We just started enjoying the beef and potatoes without taking a picture. This is a snapshot half way through my steak.
We accompanied this mouthwatering meal with baked potatoes. Nina was in charge of the potatoes. Recipe will come shortly but in the meantime here are the pictures.
Que delícia! I suggest that Casa Vanessa prepare "Coctel de Camarón" next time. ;-)
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