📝 About This Recipe
Experience the soul of Northern Mexican grilling with this Arrachera, a skirt steak transformed by a vibrant marinade of fresh citrus, smoky chilies, and savory aromatics. This cut is celebrated for its deep beefy flavor and unique texture, which becomes incredibly tender when sliced against the grain. Perfect for a festive backyard carne asada, this dish delivers a charred, caramelized crust that gives way to a juicy, zesty interior.
🥗 Ingredients
The Beef
- 2 pounds Inside Skirt Steak (trimmed of excess silver skin and fat)
Citrus & Oil Marinade
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup Orange Juice (freshly squeezed)
- 1/4 cup Lime Juice (freshly squeezed)
- 2 tablespoons Soy Sauce (for umami and saltiness)
- 1 tablespoon Worcestershire Sauce
Aromatics & Spices
- 6 cloves Garlic (minced or smashed into a paste)
- 1/2 cup Cilantro (finely chopped, stems included)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
- 1/2 teaspoon Chipotle Powder (for a subtle heat and smoke)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Kosher Salt (adjust to taste)
For the Grill
- 1 large White Onion (cut into thick rounds for grilling)
- 3-4 pieces Jalapeños (left whole for blistering)
👨🍳 Instructions
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1
In a medium mixing bowl, whisk together the olive oil, orange juice, lime juice, soy sauce, and Worcestershire sauce until well combined.
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2
Add the minced garlic, chopped cilantro, cumin, smoked paprika, oregano, chipotle powder, and black pepper to the liquid mixture. Whisk vigorously.
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3
Place the skirt steak in a large, heavy-duty gallon-sized resealable bag or a shallow glass dish. Pour the marinade over the meat, ensuring every inch is coated.
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4
Seal the bag (removing as much air as possible) and refrigerate for at least 4 hours, though 8 hours is ideal for maximum tenderness and flavor penetration.
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5
Remove the steak from the refrigerator 30-45 minutes before cooking to take the chill off. This ensures even cooking throughout the meat.
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6
Preheat your grill (charcoal is preferred for authenticity) to high heat, roughly 450-500°F. Clean and lightly oil the grates.
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7
Remove the steak from the marinade, letting the excess drip off. Season both sides lightly with kosher salt (remember the marinade already has salt).
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8
Place the steak on the hottest part of the grill. You should hear a loud sizzle immediately. Grill for 3-5 minutes per side for medium-rare.
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9
While the meat is cooking, place the onion rounds and whole jalapeños on the grill. Cook until softened and beautifully charred.
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10
Use a meat thermometer to check for doneness; pull the steak off the grill when it reaches an internal temperature of 130°F for medium-rare.
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11
Transfer the steak to a cutting board and tent loosely with aluminum foil. Let it rest for a full 10 minutes. This is crucial for the juices to redistribute.
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12
Identify the direction of the muscle fibers (the grain). Use a sharp knife to slice the steak across the grain into thin strips, about 1/4 inch thick.
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13
Arrange the sliced steak on a platter, topped with the grilled onions and blistered jalapeños, and pour any accumulated juices from the cutting board back over the meat.
💡 Chef's Tips
Always slice against the grain; skirt steak has long, tough fibers that only become tender when cut crosswise. Don't overcook this cut—anything beyond medium (145°F) will result in a rubbery texture. If you don't have an outdoor grill, a cast-iron grill pan on high heat is the best indoor substitute. Use fresh citrus only—bottled juices lack the enzymes needed to properly tenderize the meat. For a cleaner look, pat the steak dry with paper towels after marinating to get a better sear, though you'll lose a tiny bit of the herb crust.
🍽️ Serving Suggestions
Warm corn or flour tortillas for making street-style tacos. Fresh Pico de Gallo and a chunky Guacamole to add brightness and creaminess. Arroz Rojo (Mexican Red Rice) and smoky Frijoles Charros (cowboy beans). An ice-cold Mexican lager with a lime wedge or a smoky Mezcal Paloma. A side of grilled 'spring onions' (cebollitas) drizzled with lime juice and sea salt.