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–+ servings
Grilled skirt steak serve with lime wedges, jalapeno slices and cilantro

Arrachera Steak (Mexican Skirt Steak)

Prep 10 minutes
Cook 5 minutes
Marinate 30 minutes
Total 45 minutes
Makes 6 servings

Ingredients

  • 2 pounds skirt steak, trimmed and pounded to 1/2 inch (see chef’s notes)
  • 1 tablespoon olive oil, vegetable oil or avocado oil (only if cooking steak on the stove top)

For the Marinade

For Serving (optional)

  • Lime wedges, corn tortillas, avocado, pico de gallo

Instructions

  1. Cut the steak with the grain into 2 to 3 pieces (see chef’s notes)
  2. Whisk together the marinade ingredients in a medium bowl. Alternately, combine the marinade ingredients in a large resealable bag, making sure the ingredients are well combined.
  3. Place the steak pieces in a resealable bag and pour over the marinade. Seal the bag, removing as much air as possible. Massage the bag to make sure the meat is completely coated with the marinade.
  4. Allow the meat to marinate at room temperature for 30 minutes or in the refrigerator, laying flat for up to 8 hours.
  5. If the meat have been marinating in the refrigerator, remove it from the fridge 15 minutes before cooking it. Remove the steak from the marinade and pat it dry to remove excess moisture. Discard the marinade.

To Cook on the Stovetop:

  1. In a large (about 12-inches) stainless steel or cast iron skillet, heat a tablespoon of oil over medium-high heat. When hot, add the steak, pressing it down gently to create good contact between the meat and the hot skillet.
  2. Sear for 2 to 3 minutes, flip the meat and cook it for about 2-3 additional minutes, or until an instant-read thermometer registers 115ºF to 120°F (46 to 49°C) for medium-rare or 125 to 130°F (52 to 54°C) for medium.
  3. Transfer the steak to a cutting board or plate and allow it to rest, tented with aluminum foil for about 10 minutes.
  4. Thinly slice meat against the grain and serve.

Cook on a Gas Grill

  1. Clean and oil the grill grates with oil or cooking spray. Preheat an outdoor gas grill to medium-high heat (between 400 – 425ºF). If using a grill with more than 1 burner, turn off one burner leaving the rest on.
  2. Place steaks on the hotter side of the grill and cook for about 2-4 minutes per side or until the meat is nicely charred and an instant-read thermometer registers 125 to 130°F (52 to 54°C) for medium.
  3. To prevent overcooking, move the steaks to the cooler side of the grill, or if the meat is charring too quickly or to check the internal temperature. Transfer the steak to a cutting board or plate and allow the it to rest, tented with aluminum foil for about 10 minutes.
  4. Thinly slice meat against the grain and serve.

Cook on a Charcoal Grill

  1. Clean and oil the grill grates. Light a chimney with enough charcoal to cover half of the grill (Fill a charcoal chimney ¾ full). When all charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and preheat for 5 minutes.
  2. Remove the steak from the marinade and wipe off any excess marinade with paper towels. Discard the marinade.
  3. Place steak on the hot half of the grill and cook for about 2-4 minutes per side or until the meat is nicely charred and an instant-read thermometer registers 125 to 130°F (52 to 54°C) for medium.
  4. To prevent overcooking, move the steaks to the cooler side of the grill, or if the meat is charring too quickly or to check the internal temperature. Transfer the steak to a cutting board or plate and allow the it to rest, tented with aluminum foil for about 10 minutes.
  5. Thinly slice meat against the grain and serve.

Notes

  • Both, inside skirt steak or outside skirt steak can be used however, outside skirt steak is a superior, more tender cut.
  • Outside skirt steak is 3 to 4 inches wide and ½ to 1 inch thick.
  • Inside skirt steak, is usually 5 to 7 inches wide and ¼ to ½ inch thick. This is a less desirable cut because it’s a bit chewy.
  • If cooking the steak in a skillet, cut the meat with the grain, into 3 to 4 inch pieces so it fits into the skillet comfortably. If using an outside grill, you can cut the meat into 2 large pieces (or keep it whole).
  • If skirt steak is unavailable, substitute with hanger steak, flank steak or sirloin flap aka sirloin tip (not sirloin steak)
  • Pat the steak dry with paper towels to create a nice sear.
  • When cooking skirt steak, getting an accurate internal temperature reading with an instant-read thermometer can be tricky, because the meat is very thin. Don’t worry, cut a little piece of meat to make sure it’s to your desired temperature.
  • Overcooked skirt steak becomes tough and chewy.
  • Because of its coarse grain and fat content, skirt steak is best when cooked to medium or medium-rare.
  • Don’t overcrowd the pan. You want to sear the meat, not steam it. Cook steaks in batches if needed adding additional oil for searing, if needed

Nutrition

Calories: 351 kcal, Carbohydrates: 4 g, Protein: 34 g, Fat: 23 g, Saturated Fat: 6 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 13 g, Trans Fat: 1 g, Cholesterol: 95 mg, Sodium: 439 mg, Potassium: 495 mg, Fiber: 0.2 g, Sugar: 3 g, Vitamin A: 96 IU, Vitamin C: 7 mg, Calcium: 18 mg, Iron: 3 mg
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