Arrachera (Mexican Skirt Steak)

Instructions

1. Add the onions, garlic cloves, cilantro leaves, and serrano pepper to a blender or small food processor.
2. Pour in the pineapple juice, beer, and lime juice.
3. Add in the oil and salt, then blend until completely smooth.
4. Place the skirt steak inside a gallon-size resealable plastic bag, then pour in the marinade.
5. Gently press out the air and seal.
6. Massage the bag to ensure all of the steak is covered in the marinade.
7. Let the skirt steak marinate in the fridge for 3 to 4 hours.
8. Preheat the grill to high heat.
9. If needed, clean and oil the grates.
10. Remove the steak from the marinade and place flat on the grill, cooking for 4 to 5 minutes.
11. Once the steak releases from the grill, flip and grill for 2 to 5 minutes more for medium doneness, depending on the thickness of the steak and the temperature of your grill.
12. The internal temperature should be 140 to 145°F.
13. Let rest for 5 minutes, then cut the steak crossways into 3 to 4-inch pieces.
14. Slice the pieces lengthwise into thin strips, against the grain, or alternatively, dice for tacos.