Recipe By: @grillvaultbbq

🥩 Fun Fact: Arrachera is a thin, deeply flavorful cut of skirt steak commonly used for tacos. Its loose grain makes it especially good at soaking up citrus and seasoning.

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For The Steak Tacos
1½ lb arrachera or skirt steak
Juice of 1 orange
Juice of 1 lime
2 tbsp Ranchero-style steak seasoning, or your favorite steak seasoning
3 large poblano peppers
2 cups shredded Oaxaca, Chihuahua, Monterey Jack, or Mexican-blend cheese
12 small corn tortillas, warmed
½ small white onion, finely diced
½ cup chopped fresh cilantro
Neutral oil, as needed
Salt, to taste

For The Beer Salsa
8 medium tomatillos, husks removed and rinsed
2 jalapeños
1 serrano pepper, optional for extra heat
½ medium white onion, cut into wedges
3 garlic cloves
½ cup fresh cilantro
1 12-oz can Mexican lager1 tbsp Maggi seasoning sauce
2 tsp garlic seasoning
1 tbsp neutral oil
Salt, to taste

1️⃣ Blister The Vegetables.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the tomatillos, jalapeños, serrano, onion, and garlic. Cook, turning occasionally, until softened and deeply blistered, about 8 to 10 minutes.

2️⃣ Blend It Up.
Transfer the blistered vegetables to a blender. Add the cilantro, beer, Maggi sauce, and garlic seasoning. Blend until the salsa reaches your preferred consistency.

3️⃣ Taste And Adjust.
Season with salt. Add another splash of Maggi sauce or a squeeze of lime when it needs more depth or brightness. Set aside.

4️⃣ Citrus The Steak.
Place the steak in a shallow dish. Squeeze the orange and lime juice over it, then coat both sides with the steak seasoning. Let it sit while the grill heats.

5️⃣ Char The Poblanos.
Heat a grill to high. Grill the poblano peppers, turning as needed, until blistered and blackened on all sides.

6️⃣ Grill The Steak.
Add the steak to the hot grill and cook to your preferred doneness. For medium-rare, aim for an internal temperature of about 130°F before resting.

7️⃣ Let Everything Rest.
Transfer the steak to a cutting board and rest it for 10 minutes. Place the hot poblanos in a covered bowl or paper bag for 10 minutes so the skins loosen.

8️⃣ Peel The Peppers.
Rub away the loose, blackened poblano skins. Remove the stems and seeds, then slice each pepper into wide strips.

9️⃣ Crisp The Cheese.
Heat a nonstick or well-seasoned skillet over medium heat. Add about ⅓ cup shredded cheese in a small tortilla-sized circle. Lay a poblano strip over the cheese.

🔟 Build The Base.
Cook until the cheese is crisp and golden underneath but still melted on top, about 2 to 3 minutes. Press a warm tortilla onto the melted cheese, then lift everything from the skillet together.

1️⃣1️⃣ Slice The Steak.
Cut the rested steak against the grain into small pieces.

1️⃣2️⃣ Finish The Tacos.
Top each cheesy poblano tortilla with steak, diced onion, cilantro, and plenty of beer salsa. Serve immediately.

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