Steak Arrachera
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Marinade 3/4 cup inexpensive red wine 1 medium onion, sliced 1/4 cup Worcestershire sauce 1 teaspoon ground coriander Steak And Peppers 1 flat beef brisket (about 2 pounds) 2 green bell peppers, seeded and cut into pieces 1 sweet red pepper, seeded and cut into pieces 1 yellow pepper, seeded and cut into pieces 1 orange pepper, seeded and cut into pieces 2 teaspoons olive oil Sprinkle of salt and pepper
Marinade
1. In a resealable plastic bag, combine wine, onion, Worcestershire and coriander. Steak and Peppers Add brisket and seal bag. Marinate, refrigerated, for 48 hours (or as long as possible).
Steak And Peppers
2. Heat grill to medium to medium-high heat. While grill is heating, remove brisket from marinade. Strain marinade into a large bowl; add pepper pieces.
3. Grill peppers 5 minutes, then turn over and grill an additional 5 minutes. Transfer to a platter, drizzle with olive oil and sprinkle with some salt and pepper. Cover to keep warm.
4. Place brisket fat-side down on grill. Cook 13 minutes; reduce heat to medium if getting too browned. Turn meat over and continue to cook 16 to 18 minutes more or until meat registers 145 degrees F on an instant-read thermometer. Add meat to platter with peppers; cover with foil. Let rest 5 minutes and slice.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user FAMILY_RECIPES.
1. In a resealable plastic bag, combine wine, onion, Worcestershire and coriander. Steak and Peppers Add brisket and seal bag. Marinate, refrigerated, for 48 hours (or as long as possible).
Steak And Peppers
2. Heat grill to medium to medium-high heat. While grill is heating, remove brisket from marinade. Strain marinade into a large bowl; add pepper pieces.
3. Grill peppers 5 minutes, then turn over and grill an additional 5 minutes. Transfer to a platter, drizzle with olive oil and sprinkle with some salt and pepper. Cover to keep warm.
4. Place brisket fat-side down on grill. Cook 13 minutes; reduce heat to medium if getting too browned. Turn meat over and continue to cook 16 to 18 minutes more or until meat registers 145 degrees F on an instant-read thermometer. Add meat to platter with peppers; cover with foil. Let rest 5 minutes and slice.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user FAMILY_RECIPES.
Nutritional Info Amount Per Serving
- Calories: 250.0
- Total Fat: 8.0 g
- Cholesterol: 65.0 mg
- Sodium: 132.0 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 2.0 g
- Protein: 34.0 g
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