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My Mexican arrachera recipe features a dry-rubbed and marinated steak seared until juicy and tender. It’s quick to make, doesn’t need any marinating, and is perfect sliced up in tacos, quesadillas, and more.
Are you ready to take Taco Tuesday to the next level? Look no further than my arrachera steak. It makes a flavorful steak to use in all your favorite classics, like tacos, burritos, and more.
If you are unfamiliar with arrachera, it’s the Mexican term for skirt steak. Because it’s lean and firm, I like to marinate it in citrus before searing quickly over high heat. Each bite is crisp, lightly charred on the outside, and so juicy in the middle.
Why I love this arrachera recipe
- It’s flavor-packed and affordable. True to tradition, my recipe calls for budget-friendly skirt steak that’s soaked in a simple yet vibrant Mexican-inspired marinade.
- Quick and easy. This recipe involves seasoning and marinating the meat and searing it in a hot pan; that is it. Similar to carne picada, the marinade needs time to soak into the meat, but searing takes less than 10 minutes!
- Elevated taco night. Arrachera is designed to be sliced into thin strips, which is perfect for my family’s Taco Tuesday night.
Key Ingredients
- Skirt steak. Although it isn’t the most tender steak, it’s one of the best for searing, slicing, and layering into tacos and other Mexican dishes. I recommend removing the silver skin membrane from the skirt steak before searing. The butcher can do this for you, or you can do it yourself by sliding a knife under the white membrane, then peeling it away from the meat.
Arrachera marinade
- Lime juice. Use freshly squeezed lime juice. The acidity helps tenderize the meat and enhances the flavor in the marinade. Lemon juice also works in a pinch.
- Garlic. Minced fresh garlic cloves add a ton of flavor to the marinade.
- Mexican oregano. You can use regular fresh oregano if that’s all you can find, but Mexican oregano has a brighter, citrusy flavor that makes the marinade shine. I find this in the international aisle at grocery stores.
- Spices. Cumin, paprika, chili pepper, salt, and pepper form the dry rub.
- Olive oil. Used as the base of the marinade.
- Fresh coriander. For garnish.
How to make arrachera
Step 1- Tenderize the meat. Place the steak on a cutting board and cut it in half widthwise. Cover both pieces with a layer of plastic wrap and pound them down to an even thickness.
Step 2- Apply the dry rub. Combine the arrachera seasoning over both sides of each steak, then place the meat in a bowl or resealable bag.
Step 3 – Marinate the skirt steak. Add the olive oil, lime juice, and minced garlic cloves to the bowl/bag with the meat. Place it in the fridge while it marinates.
Step 4- Sear. Heat a skillet over high heat. Once it’s hot, add the marinated steak and sear on both sides.
Step 5- Rest and slice. Transfer it to a cutting board to rest before slicing into thin strips. Garnish with coriander leaves, lime juice, salt, and pepper, then enjoy!
★★★★★ REVIEW
“Delicious and quick! It made wonderful tacos. I will make it again.” – Karen
Arman’s recipe tips
I’ve a degree in culinary arts, and here are my top tips for cooking the perfect steak:
- Pound down the thicker parts. Pounding the thick steaks to about a ½ inch thickness results in a quicker cooking time and even cooking.
- Don’t marinate for too long. Leave the steaks in the arrachera marinade for a minimum of 10 minutes or a maximum of 8 hours. Any longer, and the fibers will break down too much.
- Don’t undercook or overcook. For the best arrachera steak, sear it over high heat to a medium-rare temperature (approximately 135°F). This should only take 2 to 3 minutes per side in a hot cast-iron skillet. Also, you can use a meat thermometer to check the doneness.
- Slice against the grain. In other words, slice against the direction of the fibers to make them shorter. This leaves you with skirt steak that’s tender and easier to chew.
- Use a cast iron skillet. If you’ve made cast iron steak before, you know how much more delicious it is when cooked on this magical cooking utensil.
Storage instructions
To store. Keep the leftovers in an airtight container or wrapped in aluminum foil in the fridge for up to 4 days.
To freeze. The cooked steak also freezes well in an airtight container for up to 2 months. Let it thaw overnight in the fridge before reheating.
Frequently asked questions
The term “arrachera” refers to skirt steak, a long strip of incredibly flavorful meat taken from the belly of the cow right below the ribs. It’s firm and lean and perfect for searing.
Yes! Season and marinate the meat as instructed. Preheat the grill to 400°F and grill the steak for 2 to 3 minutes per side, or until it’s cooked to a temperature between medium-rare and medium (135°F).
Arrachera is often served in warm tortillas with classic toppings, like diced onion, coriander leaves (cilantro), and fresh lime wedges. It’s also excellent with pico de gallo, sliced radishes, chimichurri sauce, salsa, salsa verde, and guacamole on top. The seared, thin slices of steak are also perfect for enchiladas, Mexican tortas, Mulitas, air fryer quesadillas, burritos, and even Mexican pizza. You can even swap out the chicken in Mexican soup with it or use leftovers for a steak bowl.
More meaty Mexican recipes
If you tried this Arrachera Steak recipe, please leave a star rating and comment. It helps others thinking of making this.
Arrachera Recipe
Video
Ingredients
- 3 pounds skirt steak sliced in half
- 2 tablespoons Mexican Oregano
- 1 teaspoon cumin
- 1 tablespoon paprika
- 1 teaspoon chili powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/4 cup olive oil
- 4 cloves garlic minced
- 1 1/2 limes juiced
Instructions
- Tenderize the meat by placing it on a cutting board, covered with plastic wrap, and pound it with a meat mallet evenly. Aim for about 1/2 an inch in thickness.
- Combine the Mexican oregano, cumin, paprika, chili powder, salt, and black pepper, and rub the meat with it. Pour the lime juice, garlic, and olive oil over the meat and let it marinate for at least 10 minutes or up to 90 minutes.
- Heat a cast-iron skillet over high heat until it is sizzling hot, and then place the steak in it. Sear for 2-3 minutes per side or until the steak reaches an internal temperature of 135°F (medium-rare doneness).
- Rest the cooked steak on the cutting board for 10 minutes before slicing it against the grain.
Notes
- Steak doneness: Arrachera is best served medium-rare (135°F). For more well-done steaks, cook until 145°F for medium, and 155°F for rare.
- TO STORE: Keep the leftovers in an airtight container or wrapped in aluminum foil in the fridge for up to 4 days.
- TO FREEZE: The cooked steak also freezes well in an airtight container for up to 2 months. Let it thaw overnight in the fridge before reheating.
- TO REHEAT: The best way to reheat leftover skirt steak without drying it out is in the oven at 250°F until the internal temperature reaches 110°F. Alternatively, you can reheat leftovers in a skillet over medium heat with a splash of water to keep the meat juicy.
What is a chicken equivalent
I so excited about your recipes for keto. I just love beef broccoli dinners. My spouse likes turkey buger,that’s good, I get tired of turkey buger.
Thank you, Theresa!
Obsessed with this easy steak recipe! Love arrachera.
Delicious and quick! It made wonderful tacos. I will make again.
Thanks, Karen!!
Delicious