Costras de Queso con Arrachera, Salsa Verde y Aguacate

Costras de Queso con Arrachera, Salsa Verde y Aguacate ingredients

• 1.25 lbs skirt steak (arrachera)
• 2 tbsp lime juice
• 1 tbsp olive oil
• 0.5 tsp ground cumin
• 0.75 tsp salt
• 0.5 tsp black pepper
• 12 oz Oaxaca cheese (or Monterey Jack)
• 0.75 cup salsa verde
• 2 each avocados
• 0.25 cup fresh cilantro
• 4 each lime wedges

How to make Costras de Queso con Arrachera, Salsa Verde y Aguacate

1. Prepare the arrachera: Pat the 1.25 lbs skirt steak dry with paper towels. In a shallow dish, combine 2 tablespoons lime juice, 1 tablespoon olive oil, 1/2 teaspoon ground cumin, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Rub this marinade thoroughly over both sides of the steak and let it rest at room temperature for at least 15 minutes, or up to 30 minutes.
2. Preheat a cast-iron skillet or griddle over medium-high heat until very hot. While the skillet heats, slice the 2 avocados and chop the 1/4 cup fresh cilantro for garnish, and have your 3/4 cup salsa verde ready.
3. Place the marinated skirt steak on the hot skillet. Grill for 3-5 minutes per side for medium-rare to medium doneness, depending on thickness and desired crispness. You want a good sear on the outside.
4. Remove the grilled steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for 5-7 minutes. This allows the juices to redistribute, ensuring a tender steak.
5. While the steak rests, prepare the cheese costras: If needed, wipe any excess grease from the skillet. Reduce heat to medium-low. Place small, even piles of 12 ounces shredded Oaxaca cheese (about 1/4 cup per costra) directly onto the hot skillet, spaced apart.
6. Cook the cheese for 2-3 minutes, or until the edges are golden brown and crispy, and the center is melted and pliable. They should form a lacy, thin cheese 'tortilla'.
7. Using a spatula, carefully lift each cheese costra from the skillet. Working quickly, place a generous portion of the rested and thinly sliced arrachera onto the center of each hot cheese costra. You can fold the costra over the steak like a taco, or leave it open-faced.
8. Serve the Costras de Queso immediately while the cheese is still warm and pliable. Top each with a spoonful of salsa verde, slices of fresh avocado, and a sprinkle of fresh cilantro. Offer lime wedges on the side for an extra burst of flavor.

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