Ingredients
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4 green onions, trimmed, white and green parts roughly chopped
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4 cloves garlic, peeled
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1/4 cup cilantro leaves
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1 serrano pepper, stem and seeds removed
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3/4 cup pineapple juice
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1/2 cup blonde Mexican lager (like Corona or Modelo)
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1/3 cup lime juice (from 3 to 4 limes)
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1 tablespoon neutral cooking oil (like vegetable or avocado)
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1 tablespoon Diamond Crystal kosher salt or 1 1/2 teaspoons fine sea salt
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2 pounds skirt steak
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Make the marinade:
Add the onions, garlic cloves, cilantro leaves, and serrano pepper to a blender or small food processor. Pour in the pineapple juice, beer, and lime juice. Add in the oil and salt, then blend until completely smooth.
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Marinate the steak:
Place the skirt steak inside a gallon-size resealable plastic bag, then pour in the marinade. Gently press out the air and seal. Make sure to massage the bag to ensure all of the steak is covered in the marinade. Let the skirt steak marinate in the fridge for 3 to 4 hours.
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Grill the steak:
Once you’re ready to grill, preheat the grill to high heat. If needed, clean and oil the grates.
Remove the steak from the marinade and place flat on the grill, cooking for 4 to 5 minutes. Once the steak releases from the grill, flip and grill for 2 to 5 minutes more for medium doneness, depending on the thickness of the steak and the temperature of your grill. The internal temperature should be 140 to 145°F.
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Rest and slice:
Let rest for 5 minutes, then cut the steak crossways into 3 to 4-inch pieces. Slice the pieces lengthwise into thin strips, against the grain. Alternatively, dice for tacos.
Refrigerate leftover arrachera in an airtight container for up to 4 days. Reheat in the microwave for 1 to 2 minutes until warmed through, or on a skillet over medium-low heat for 3 to 4 minutes until warmed through.