Arrachera Steak Molcajete

Paired with 2012 Sextant Marselan: Cabernet x Grenache

For Marinade:

• 1/2 cup jumbo scallions, diced
• 8 to 10 cloves garlic, minced
• 4 shishito peppers, diced
• 1 tablespoon, plus 1 teaspoon salt separated
• Juice of 1 orange
• Juice of 1 lemon
• Juice of 1 lime
• 1/3 cup cilantro, chopped
• 1 tablespoon smoked paprika
• 1 tablespoon chile ancho powder
• 1 tablespoon cumin
• 1 tablespoon oregano
• 1 tablespoon pepper
• 10 ounces Mexican beer (optional)

You Will Also Need:

• 1 1/2 pound flank steak, filleted in half, so it's thin
• 1 cup radishes, diced
• 1 cup pickled red onions
• 1/3 cup cilantro, chopped
• 1/2 cup of your favorite salsa
• 1 lime, sliced into wedges
• 12 warm corn tortillas

Directions

1. In a mortar or molcajete, add the garlic, onions, and shishito peppers. Add 1 teaspoon of salt and grind it with the pestle until it becomes like a coarse-looking paste. If you don't have a mortar or molcajete, you could roughly chop in an electric mini chopper as well. Transfer the mixture to a large bowl.
    
2. Add the remaining ingredients, minus the steak. Stir well to combine and taste for salt. Transfer the steak to a heavy plastic storage bag. Pour the marinade over the beef, seal bag and marinate for at least 6 hours.
    
3. When ready to cook, remove the steak from the refrigerator about 30 to 40 minutes before cooking. Drain off all the marinade and transfer steak to a plate.
    
4. Preheat heat your grill to medium/high heat while the steaks comes to room temperature. Cook the steak on the direct heat for 5 minutes per side. Move to cooler side of the grill and continue cooking for another 5 to 6 minutes. Remove beef from the grill and let it rest for 5 to 6 minutes before slicing. Always slice against the grain for a tender cut. It's best to keep a meat thermometer on hand to reach the desired temperature. Steak doneness: rare 130 to 135 degrees F., medium rare 140 degrees, medium 155 degrees, well done 165 degrees.