Authentic Arrachera (Grilled Skirt Steak)
Authentic Arrachera (Grilled Skirt Steak)
Ingredients
For the Arrachera Marinade
- 1/2 cup lime juice, freshly squeezed
- 1/2 cup orange juice, freshly squeezed
- 1/4 cup lemon juice, freshly squeezed
- 1 cup Mexican lager beer
- 1/4 cup cider vinegar
- 6 roasted garlic cloves
- 1/4 cup fresh cilantro, roughly chopped
- 2 tablespoons light soy sauce, or Worcestershire sauce
- 1/2 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1/2 jalapeño, to 1 whole, chopped
- 2 tablespoons vegetable oil, or corn oil
- 1 tablespoon kosher salt, plus more as needed
- 1/2 teaspoon ground black pepper, plus more as needed
For the Steak and Grilling
- 2 pounds skirt steak, or flank steak
- 1 orange, halved, for grilling (optional)
- 1 bunch green onions, for grilling (optional)
For Serving
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Combine all marinade ingredients in a blender: lime juice, orange juice, lemon juice, Mexican beer, cider vinegar, roasted garlic cloves, fresh cilantro, light soy sauce (or Worcestershire), ground cumin, ground oregano, chopped jalapeño, vegetable oil (or corn oil), 1 tablespoon kosher salt, and 1/2 teaspoon ground black pepper. Blend until completely smooth. The marinade should be bright, smoky, and ready for grilling.
⏱️ 5 min
- 2
Place the skirt steak (or flank steak) into a large plastic freezer bag. Pour the blended marinade over the steak, ensuring it is fully submerged and coated. Seal the bag, removing as much air as possible.
⏱️ 5 min
- 3
Refrigerate the marinating steak overnight for best results. This allows the flavors to deeply penetrate the meat and tenderize it.
⏱️ 720 min
- 4
When ready to grill, remove the marinated skirt steak from the bag and place it on a tray. Discard the used marinade. Season the steak with a little more kosher salt and ground black pepper just before grilling.
⏱️ 5 min
- 5
Preheat your grill to high heat. Once hot, place the seasoned skirt steak directly on the grates. If desired, you can also grill orange halves and green onions alongside the steak.
⏱️ 5 min
- 6
Cook the skirt steak hot and fast, about 3-5 minutes per side, flipping once, to achieve a good char and desired doneness (medium-rare to medium is recommended for tenderness).
⏱️ 5 min
- 7
Remove the steak from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a more tender and flavorful steak.
- 8
Slice the grilled skirt steak against the grain into thin strips. This is crucial for maximum tenderness. Serve immediately, garnished with fresh chopped cilantro and any grilled orange halves or green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Authentic Arrachera (Grilled Skirt Steak)
For the Arrachera Marinade
- 1/2 cup lime juice, freshly squeezed
- 1/2 cup orange juice, freshly squeezed
- 1/4 cup lemon juice, freshly squeezed
- 1 cup Mexican lager beer
- 1/4 cup cider vinegar
- 6 roasted garlic cloves
- 1/4 cup fresh cilantro, roughly chopped
- 2 tablespoons light soy sauce, or Worcestershire sauce
- 1/2 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1/2 jalapeño, to 1 whole, chopped
- 2 tablespoons vegetable oil, or corn oil
- 1 tablespoon kosher salt, plus more as needed
- 1/2 teaspoon ground black pepper, plus more as needed
For the Steak and Grilling
- 2 pounds skirt steak, or flank steak
- 1 orange, halved, for grilling (optional)
- 1 bunch green onions, for grilling (optional)
For Serving
- 2 tablespoons fresh cilantro, chopped, for garnish
Instructions
- 1
Combine all marinade ingredients in a blender: lime juice, orange juice, lemon juice, Mexican beer, cider vinegar, roasted garlic cloves, fresh cilantro, light soy sauce (or Worcestershire), ground cumin, ground oregano, chopped jalapeño, vegetable oil (or corn oil), 1 tablespoon kosher salt, and 1/2 teaspoon ground black pepper. Blend until completely smooth. The marinade should be bright, smoky, and ready for grilling.
⏱️ 5 min - 2
Place the skirt steak (or flank steak) into a large plastic freezer bag. Pour the blended marinade over the steak, ensuring it is fully submerged and coated. Seal the bag, removing as much air as possible.
⏱️ 5 min - 3
Refrigerate the marinating steak overnight for best results. This allows the flavors to deeply penetrate the meat and tenderize it.
⏱️ 720 min - 4
When ready to grill, remove the marinated skirt steak from the bag and place it on a tray. Discard the used marinade. Season the steak with a little more kosher salt and ground black pepper just before grilling.
⏱️ 5 min - 5
Preheat your grill to high heat. Once hot, place the seasoned skirt steak directly on the grates. If desired, you can also grill orange halves and green onions alongside the steak.
⏱️ 5 min - 6
Cook the skirt steak hot and fast, about 3-5 minutes per side, flipping once, to achieve a good char and desired doneness (medium-rare to medium is recommended for tenderness).
⏱️ 5 min - 7
Remove the steak from the grill and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a more tender and flavorful steak.
- 8
Slice the grilled skirt steak against the grain into thin strips. This is crucial for maximum tenderness. Serve immediately, garnished with fresh chopped cilantro and any grilled orange halves or green onions.
⏱️ 5 min