Meals of Mexico with Juanita Perez #233

Arrachera

INGREDIENTS

two pounds skirt steak, pounded flat
ten (.18 ounce) packets sazon seasoning with coriander and achiote
one tablespoon white pepper
half (12 fluid ounce) bottle Mexican beer

INSTRUCTIONS

Sprinkle each piece of skirt steak with the sazon and white pepper. Stack the seasoned steaks in a deep dish as you season them. Pour the beer over the steaks. Cover the dish and refrigerate for two hours. Preheat an outdoor grill for high heat and lightly oil the grate. Remove the steaks from the dish and discard the marinade.

Cook the skirt steaks on the prepared grill till they are very firm, hot, and gray in the center, seven to ten minutes per side.

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