Ingredients
Steak Marinade:
2–2.5 lbs arrachera
Juice of 3 oranges
Juice of 3 limes
½ white onion, thinly sliced
5–6 cloves garlic, chopped
½ cup cilantro, chopped
1 Mexican beer
Potatoes:
4–5 large russet potatoes
Olive oil
4–5 Tbsp butter
Splash of milk
2 Cups Oaxaca cheese, shredded (divided)
5 cloves garlic, chopped
Grilled Pepper Chimichurri:
Mix of mini sweet peppers
3-4 Jalapeños
1 ½ Cups parsley, chopped
½ Cup cilantro, chopped
Olive oil
Red wine vinegar
Garlic, chopped
Instructions
Marinate the steak: Combine all marinade ingredients and add arrachera. Mix well and marinate overnight or for at least 3 hours.
Make the chimichurri first: Grill sweet peppers and jalapeños until charred. Chop and mix with parsley, cilantro, olive oil, red wine vinegar, garlic, and Garlic Salt. Set aside.
Bake the potatoes: Coat potatoes with olive oil and Spanglish Asadero Garlic Salt seasoning, wrap in foil, and cook at 400°F (indirect) for 50–60 minutes until fork tender.
Grill the steak: Cook hot and fast until nicely charred. Rest 10 minutes, then chop.
Make the filling: Remove potato insides into a bowl. Mix with butter, splash of milk, 1.5 cups Oaxaca cheese, chopped garlic, and Spanglish Asadero All Purpose seasoning.
Stuff & bake again: Fill the potato shells, top with remaining cheese and chopped steak. Place back on the grill until cheese is melted.
Finish: Spoon over grilled pepper chimichurri and serve immediately.
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