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Arrachera

Mexican skirt steak [arrachera] sliced on a brown cutting board with sprinkled cilantro.

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Evoke the flavors of Mexico in this delicious Arrachera Steak Recipe. Dry rubbed skirt steak is seared to perfection and enjoyed in tacos, enchiladas or whatever your heart desires!

Ingredients

Scale
  • 2 lbs skirt steak
  • 3 garlic cloves, minced
  • 2 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tbsp dried oregano
  • 1 tsp salt
  • 1/4 tsp black pepper
  • Juice, 1 lime
  • Juice, 1 lemon
  • 1 tbsp olive oil (for greasing skillet)
  • Fresh cilantro, finely chopped

Instructions

  1. Place skirt steak on a cutting board and cover with plastic wrap. Pound meat with a mallet to tenderize until it’s a 1/2 inch thick (if you don’t have a mallet a hammer or other hard object will work!). 
  2. In a small bowl combine all spices and herbs together.
  3. Place steak in a large baking dish and top with garlic cloves and spice/herb mixture. Use hands to rub into meat on both sides.
  4. Top steak with lemon and lime juice ensuring that both sides are well soaked.
  5. Allow meat to marinate for 30 minutes at room temperature. If making in advance you can cover and store in the fridge for several hours or overnight. Bring to room temperature before cooking.
  6. Heat a cast iron skillet over high heat and add olive oil.
  7. Add your steak and sear for 2-3 minutes per side or until cooked until desired doneness. Typically arrachera is served either at medium (135–145°F) or medium rare (130-140°F).
  8. Remove steak from heat and allow to rest for 10 minutes before slicing against the grain.
  9. Top with freshly chopped cilantro and serve as desired (see suggestions above for serving).