Arrachera is a flavorful Mexican skirt steak that is grilled to perfection and served in tacos or fajitas! It is known for its intense beef flavor and its tender, juicy texture. Arrachera is a popular dish in Mexico and is becoming increasingly popular in the United States.
Arrachera is a delicious and tender Mexican steak made from skirt steak! It is known for its flavorful and juicy texture. Use this meat in tacos, burritos, enchiladas, and more. It is versatile, delicious, and great for the whole family!
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Why You’ll Love This Recipe
- Arrachera is a delicious and flavorful steak. Perfect for a Mexican-inspired meal.
- This recipe is made with simple ingredients that you probably have on hand.
- After marinating, it takes only 15 minutes.
- It is versatile and can be customized to your liking.
- This recipe is a kid-friendly steak that they will love.
- It can be made ahead of time and grilled or pan-fried later.
- This is a great way to use up leftover skirt steak.
- Great for tacos, taco bowls, enchiladas, salads, and burritos.
- It is sure to become a new favorite!
- This recipe is naturally gluten-free, dairy-free, nut-free, and sugar-free.
- Check out these Flank Steak Taco Bowls for another fun recipe!
Ingredients & Substitutes
These are the ingredients and substitutes for this arrachera steak recipe. Scroll down to the recipe card below for the entire recipe.
Skirt steak is the perfect meat for this recipe. If needed, flank steak works well too.
Coconut aminos taste like soy sauce, but it is soy-free and gluten-free.
Lime juice and orange juice add a subtle tangy flavor. In addition, they help tenderize the steak.
Minced garlic adds a delicious garlicky flavor.
Cumin, paprika, chili powder, and black pepper help season the meat.
Use olive oil for the marinade. It adds moisture to the steak.
Season the steak with sea salt.
Taste & Texture
Arrachera has a delicious and flavorful taste with a tender and juicy texture.
The skirt steak is grilled or pan-fried until it is cooked to perfection. Overall, this steak is hearty, flavorful, and savory.
How to Make
In a large bowl, combine the coconut aminos, lime juice, orange juice, minced garlic, cumin, paprika, chili powder, black pepper, and olive oil. Whisk the ingredients together to create a marinade.
Place the skirt steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is completely covered. Marinate in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to infuse into the meat.
Remove the marinated skirt steak from the refrigerator and let it come to room temperature for about 30 minutes.
Preheat your cast iron skillet over medium-high heat. Add a small amount of olive oil to the skillet and spread it around to coat the surface.
Once the skillet is hot, remove the skirt steak from the marinade, allowing any excess marinade to drip off, and place it in the skillet.
Cook the steak for about 4 to 6 minutes per side, depending on the thickness of the steak and the desired level of doneness. For medium-rare, aim for an internal temperature of 130 to 135°F (55 to 57°C). Cook a bit longer for medium or well-done steak.
While the steak is cooking, you can brush it occasionally with the reserved marinade to add more flavor and moisture. Be careful not to baste it too much, as it can cause flare-ups.
Once cooked to your desired doneness, remove the steak from the skillet and let it rest for about 5 minutes to allow the juices to redistribute.
Slice the cooked skirt steak against the grain into thin strips, cutting at a slight angle. This will ensure tender slices of meat.
Serve the Arrachera steak hot with your choice of accompaniments. It pairs well with warm tortillas, guacamole, salsa, grilled onions, and charred jalapeños.
Expert Tips for Success
Here are a few expert tips and tricks for making arrachera steak.
Use good quality skirt steak. This will make a big difference in the taste and texture of the steak.
Marinate the steak for at least 30 minutes, or up to overnight. This will help to tenderize the steak and add flavor.
Grill or pan-fry the steak over medium-high heat until it is cooked to your liking.
Let the steak rest for a few minutes before slicing it. This will help the juices to redistribute throughout the steak.
Flavor Variations & Add-Ins
Arrachera can be customized to your liking. Here are a few ideas for flavor variations.
Add onions and peppers to the steak while grilling or pan-frying.
Serve with tortillas, guacamole, and salsa.
How to Serve & Store
Arrachera is best served fresh, but it can also be stored in the refrigerator for up to 4 days.
Serve with homemade tortillas, salsa, guacamole, peppers, and onions.
Or, serve with rice and beans.
To reheat, slice the steak and pan-fry it until heated through.
Frequently Asked Questions (FAQs)
Arrachera and skirt steak are actually the same cut of meat. The name arrachera is used in Mexico, while skirt steak is the more common name in the United States.
You can substitute flank steak or hanger steak for arrachera. These cuts of meat are also tender and flavorful.
If you don’t have a grill, you can pan-fry the steak. To do this, heat a large skillet over medium-high heat. Add a tablespoon of oil to the skillet and swirl to coat. Add the steak to the skillet and cook for 4 to 6 minutes per side, or until it is cooked to your liking.
Preheat your grill for high heat, then sear the skirt steak for 3 to 4 minutes per side until a perfect char develops. Finish cooking the steak over indirect heat, aiming for an internal temperature of 130°F for medium-rare.
Large Nonstick Skillet: This nonstick skillet is large enough for this arrachera steak recipe.
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