Kosher Marinated Arrachera with Hanger Steak

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos is lower in sodium and suitable for those avoiding soy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, making it great for grilling.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower glycemic sweetener.

skirt steak

🥗Healthier: flank steak

💰Cheaper: chuck steak

Flank steak is leaner, while chuck steak is more economical.

Using a paper towel, remove any excess moisture from your kosher hanger steak.

In a medium mixing bowl, season your kosher hanger steak with coarse kosher salt, ground black pepper, lime juice, chopped jalapeno, chopped shallot, cumin, coriander, white pepper, chili powder, and fennel seeds.

Mix thoroughly with clean hands, cover with plastic wrap, and let marinate in the refrigerator for 30 minutes to 4 hours.

Heat a heavy bottom skillet over medium to high heat with about one tablespoon of kosher extra virgin olive oil.

Remove kosher hanger steak from marinade and shake off excess.

Sear both sides of your steak.

Once seared, reduce heat to low medium and place all of the marinade in the cooking skillet around and under the hanger steak.

Cover the skillet with a tight fitting lid and allow to cook for about 10 minutes.

Check the internal temp by sliding the probe into the thickest part of the meat, looking for an internal temperature reading of 125°F.

Once achieved, remove from skillet and allow to rest for 15 to 20 minutes.

Allow the marinade to continue to cook without the lid on for about 5 minutes so that it reduces down to a hot salsa.

Once well rested, slice your kosher arrachera against the grain in thin slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens