a fraction of the cost

Arrachera (Sobrebarriga)

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This  is probably the dish I have eaten the most often in restaurants while living in Mexico, Brazil and Argentina. It is of course served with country-specific sides depending in which place you are, but it has never disappointed and continues to be one of my favorite beef cuts – a close second to rib eye. And, at a fraction of the cost of rib eye, it can be served frequently, unlike rib eye, which has become a special treat because of its high price.
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Bom Proveito !   Buen Provecho !
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Click here for more  Steak  on  ChefsOpinion
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Click here for  recipes of  Guacamole, Escabeche De Cebolla and Salsa Mexicana  on  ChefsOpinion

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Arrachera (Sobrebarriga)

Arrachera (Sobrebarriga)

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Arrachera (Sobrebarriga)

Arrachera (Sobrebarriga)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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