Arrachera Verde

Name: Arrachera Verde
Yield: Serves 4
Cuisine: Mexican
Ingredients: ½ cup (25 g) loosely packed fresh mint (leaves and tender stems); 1 cup (40 g) loosely packed fresh basil (leaves and tender stems); ¼ cup fresh oregano leaves; ½ cup (25 g) loosely packed fresh parsley (leaves and tender stems); Salsa de Piña Tatemada; 1 teaspoon citrus vinegar; 2 tablespoons sea salt; 2 pounds (910 g) flap steak; Warm tortillas (preferably homemade); 2 Fresno chiles; 3 large cloves garlic, peeled; Zest and juice of 1 lemon (about ¼ cup/60 ml); ¼ cup (60 ml) olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Asada

By Bricia Lopez and Javier Cabral

Published 2023

About

Quick marinades can save your life at a carne asada. This one breaks down meat in about 30 minutes and is inspired by chimichurri—except much spicier. It’s a great way to add some brightness to your carne asada.

Ingredients

1 cup (40 g) loosely packed fresh basil (leaves and tender stems)
½ cup (25

Americas
Mexico
Garnish
Spicy
Central America

Method

In a food processor, add the basil, mint, parsley, oregano, chiles, garlic, lemon zest and juice, olive oil, vinegar, and salt. Pulse until a smooth paste forms.

Pat the steak dry with paper towels and place in a large bowl. Rub the paste mixture all over the meat. Cover and refrigerate for at least 30 minutes or overnight.

Remove the meat from the refrigerator to allow it to re