Arrachera
This arrachera recipe features skirt steak marinated with Mexican spices and grilled to perfection. Watch the video below to see how I make it in my kitchen.
Servings 8 servings
Calories 329kcal
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.
- 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 until sizzling hot and place the steak in it. Sear for 2-3 minutes per side.
- Rest the cooked steak on the cutting board for 10 minutes, before slicing it against the grain.
Video
Notes
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.
Nutrition
Serving: 1serving | Calories: 329kcal | Carbohydrates: 2g | Protein: 37g | Fat: 19g | Sodium: 990mg | Potassium: 532mg | Fiber: 1g | Vitamin A: 157IU | Vitamin C: 7mg | Calcium: 22mg | Iron: 3mg | NET CARBS: 1g