Gourmet Arrachera – Flank Steak in Jack Cheese Cups

My favorite foodie friend taught me how to make this dish and I fell in LOVE with it! Inspired by Mexican street food known as Arrachera which is a marinated flank steak–she took it to another level with Jack Cheese cups instead of tortillas. You can use flank steak, skirt or hanger steak for this recipe, and if you like it really hot – feel free to add a spicy chipotle sauce on top of each serving. 

Although quite flavorful, flank steak tends to be a tougher cut of beef. Marinating tenderizes this cut, especially if you can marinate for the full 24 hours. You can also pound the flank steak with a meat mallet or the bottom of a small pot, flattening out the cut which will break up the fibers and tenderize at the same time. Between pounding and marinating you will have a nice juicy bite that melts in your mouth.  

Side dishes could include a simple tomato, avocado, onion salad and/or corn on the cob. If you have the ingredients definitely go for Mexican corn on the cob to keep the theme going, and I would suggest a Tequila based cocktail, sangria or beer as the drink of choice for this meal. 

INGREDIENTS:

• 1 bottle of beer
• 1 cup of olive oil
• 3 cloves of garlic, crushed
• 2 tablespoons freshly squeezed lime juice
• 3 serrano peppers, thinly sliced
• 1 lb of flank steak, pounded to flatten out
• salt & pepper
• 1 bag of Shredded Jack Cheese or Pepper Jack Cheese
• 1 avocado, cut in half and sliced in long slices
• 1 bunch of cilantro, leaves only
• 1 red onion, finely chopped
• 1 tomato, finely chopped

1. Salt and pepper both sides of the steak
2. Place the steak in a shallow dish or a large zip-lock bag
3. Pour the marinade over the steak and cover with plastic wrap if using the dish. 
4. Refrigerate for 24 hours, turning the steak over from time to time
5. Cook the steak on a grill for 6-8 minutes per side which will give you a good medium rare finish
6. Cut the flank steak in thin slices being sure to cut across the grain
7. While the steak is cooking start making the cheese cups

1. Working with a hot griddle (medium high), spray entire griddle with a vegetable oil
2. Place a quarter cup of the shredded cheese onto the griddle, pressing down to create a circle. You can work three of these at a time on the griddle
3. After a minute or two when the cheese has flattened, carefully flip the cheese patty and cook for 1-2 minutes on the other side
4. Take a cup or a glass and turn it upside down. Place the cooked cheese patty onto of the bottom of the glass (this is what gives it the cup shape)
5. After it has cooled down a bit you can remove this and place on a platter
6. Repeat with all patties
7. NOTE: You can also serve this as a flat where you place the steak and toppings on top of it much like a tostada, thereby skipping the process to form cups

1. Mix the Cilantro, tomato and onion in a bowl, top with a bit of olive oil and a squeeze of fresh lime juice
2. Place a cheese cup on a plate and add two of the thinly sliced strips of Steak per cheese cup
3. Add a slice of avocado 
4. Top the steak with the tomato cilantro mixture 
5. Add hot sauce if you like