Arrachera

Ingredients

• 1 1/2 Pounds Flank Steak
• 1 cup Pinapple Juice
• 1/2 tsp Table Salt
• 2 Tsps Pepper
• 2 Tsps Garlic Salt
• 2 Tsps Onion Salt
• 2 Tsps Hot Paprika
• 1 tsp Celery Salt
• 1/2 tsp Ground Nutmeg
• 1/4 tsp Herbs de Provence
• 1 White Onion
• 1 tsp Canola Oil
• 2 Tbsps Dijon Mustard
• 2 Tbsps Honey Mustard
• 2 Tbsps Water

Directions

At least two hours before serving, remove fat from meat and place in 9 x 13 pan. Put pineapple juice, salt, pepper, garlic and onion salt, paprika, celery salt, nutmeg and herbs de Provence in a small bowl and mix thoroughly. Pour over meat. Rotate every 30 minutes.

Heat coals on barbecue grill to very hot. In skillet, stir fry onions about five minutes in mustard, water and salt and pepper. Then cover and simmer over low heat for ten minutes while cooking arrachera. For medium rare, broil the strips about three minutes on each side. Serve the arrachera on heated plates over a bed of onions.