Remember the calendario we got from the butcher? We decided to try some of the cuts we were unfamiliar with in the US (although we will never try the viceras or the pata de res). Here is the arrachera, or flank steak.
It looked like it had been been pounded to tenderize it, but just to be sure it was tender el sr J marinated it overnight in recado rojo. First we had it stir fried:
And then in Philly-style cheese steak sandwiches (although the recado rojo made them taste more like Yucatecan cheese steaks):
There's another 1/2 kilo in the freezer. What will we do with it next? Whatever we decide, it will be one tasty dish. Or two.
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