CARNE ASADA

from Bon Appétit, May 2008

 

Serves 6-8

 

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 Cancún.

 

Ingredients:

8 poblano chiles

2 bunches green onions (about 12), dark green tops trimmed

2 pounds skirt steak, cut crosswise into 6-inch-wide pieces

4 garlic cloves, minced

Coarse kosher salt

Corn or flour tortillas

2 avocados, peeled, pitted, sliced

lime wedges

 

Procedure:

 

1.            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.

 

2.            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.

 

3.             Serve steak with tortillas, chiles, green onions, avocado slices, lime wedges, and Salsa Mexicana.