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Steak "Arrachera" Tacos

On very special occasions when I was growing up, my Dad would make arrachera steak on the grill. I remember him marinating it for hours and filling my tortilla with hot steak and cheese topping everything off with my mom's homemade "chile" salsa.

I haven't tried grilling arrachera in years. Every attempt tasted fine, except for being a little tough. After the Saffire entered my life, I knew the challenge of arrachera would be accepted.

I started at Rockford Fruit Market in Rockford, IL and selected 2 and a half pounds of fresh steak arrachera. I marinaded the steak in a marinade I found on Pinterest for a day (Click here for marinade). The only thing I left out was tequila.

The next day I fired up my Saffire with half a firebox of all natural Saffire lump and half Saffire mesquite lump to 250 degrees and set the marinaded steak on over direct heat adding a chip feeder full of pecan chips for smoke.

After an hour I opened up the vent and top damper to increase the temperature and turned the steak, placing it on the primary cooking grid.

I let the temperature climb to 450 and let the steak cook for 2 minutes after that before turning it again.

I pulled the steak after three minutes and let it rest. Slicing the steak was easy, and the steak was cooked perfectly.

My sweetheart, Amy, fried the tortillas, chopped the onion, cilantro, and lettuce and grated some cheese for some perfect, tasty tacos.


JOHNNY G'S

SMOKING TIPS

#1 

Make sure you have enough charcoal. Fill your firebox all the way to where the firebox meets the fire ring.

 

#2

Make sure you leave the dome up and the bottom vent open until the fire is going good.

 

#3

A remote meat thermometer is your friend. I use a Maverick myself and it tracks the heat of whatever I'm cooking and my grill temperature, with an alarm to let me know if the fire gets too hot and when the meat is finished.

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