| 2 1- to 1 1/4-lb. skirt steaks | trimmed of membrane and excess fat | ||
| 1 12-oz. bottle | or can beer | ||
| 1/4 | cup | fresh orange juice | |
| 1/4 | cup | fresh lime juice | |
| 2 to 3 | tablespoon | chipotle hot sauce | such as Tabasco Chipotle Pepper Sauce, plus more for serving |
| 2 | tablespoon | minced garlic | |
| 1 1/2 | tablespoon | coarse kosher salt | |
| 1 1/2 | teaspoon | ground cumin | |
| 3 | large | red onions | cut into 1/2-in.-thick slices |
| 12 | flour tortillas | (8 in. each) warmed | |
| Lime wedges |
| Mexican arracheras, like Tex-Mex fajitas, are marinated skirt steaks cooked quickly over high heat to produce a nicely browned crust and pink interior. Prep and Cook Time: 40 minutes, plus at least 5 hours to marinate. 1. Cut each steak in half crosswise. Put in a large resealable plastic bag. Stir together beer, orange juice, lime juice, hot sauce, and garlic, then pour over steaks. Seal bag and refrigerate at least 5 hours and up to overnight. 2. Prepare a gas or charcoal grill for medium-high heat (see "Set Up Your Grill: Direct Grilling," below). Keep a spray bottle filled with water on hand for any flare-ups. 3. Drain meat and discard marinade. Blot dry with paper towels. Mix salt and cumin and rub into meat. Spray onions lightly with oil and set, with steaks, on a cleaned and oiled cooking grate. Do not cover. For medium-rare to medium doneness (cut to check), grill steaks 3 to 4 minutes per side if less than 1/2 in. thick; add 1 more minute per side if more than 1/2 in. thick. Turn steaks at least once while grilling (more if juice starts to pool on surface). Grill onions, turning once, until browned on both sides and cooked through, 8 to 10 minutes total. 4. After removing steaks from grill, let rest 5 minutes (so juices redistribute through the meat) before slicing. With a sharp knife at a slight diagonal, cut across grain into thin strips. Serve meat and onions with tortillas, lime wedges, and hot sauce. |