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Homemade Arrachera photo

Arrachera

This Arrachera recipe is bursting with flavor! Marinated skirt steak grilled to perfection, it’s the ultimate crowd-pleaser.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade:
  • 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 lime juice juiced

Equipment

  • Grill or grill pan
  • Mixing bowl
  • Whisk
  • Meat thermometer
  • Cutting board
  • Sharp knife

Method
 

Directions:
  1. In a mixing bowl, combine the olive oil, minced garlic, lime juice, Mexican oregano, cumin, paprika, chili powder, salt, and black pepper. Whisk until all ingredients are well incorporated and form a smooth marinade.
  2. Place the skirt steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it’s well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight.
  3. Preheat your grill to medium-high heat. If you’re using a grill pan, place it on the stove over medium-high heat to get it nice and hot.
  4. Remove the steak from the marinade and let any excess marinade drip off. Place the steak on the grill and cook for about 4-6 minutes per side for medium-rare, or until it reaches your desired level of doneness.
  5. Once cooked, remove the steak from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute within the meat. After resting, slice the skirt steak against the grain into thin strips.
  6. Serve your Arrachera with warm tortillas, fresh guacamole, pico de gallo, or your favorite sides. Enjoy!

Notes

  • Marinating overnight will yield the best flavor and tenderness.
  • For a charred flavor, sear the steak over direct heat for the first minute.
  • Don’t overcrowd the grill; give each steak enough space to cook evenly.