The usual choice for steak grilled over charcoal in Mexico is arrachera, a choice cut of beef known as skirt steak in English. Flank steak could also be used, but would need to be marinated about twice as long.
- 2 pounds skirt steak
- ¼ cup olive oil
- Juice from a 7-ounce can of pickled jalapeños ( jalapeños en escabeche) Reserve the jalapeños for another use or to accompany the steak tacos.
Marinate the steak in a non-reactive container in a mixture of the oil and pickling juice for one half hour, turning once.
Drain off excess marinade and grill, turning once, for 2-3 minutes on each side (approximately 2 minutes for medium-rare.) Cut the steak across the grain to make strips for filling tacos. Serve with a choice of salsas and hot tortillas.
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