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Arrachera (Mexican Skirt Steak)
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Prep Time:
15 minutes
15 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
205 minutes
205 minutes
Spanish skirt steak marinade for versatile dishes like tacos, fajitas, and tortas. A must-try for carne asada lovers!
Ingredients:
- 4 green onions, trimmed, white and green parts roughly chopped
- 4 cloves garlic, peeled
- 1/4 cup cilantro leaves
- 1 serrano pepper, stem and seeds removed
- 3/4 cup pineapple juice
- 1/2 cup blonde Mexican lager (like Corona or Modelo)
- 1/3 cup lime juice (from 3 to 4 limes)
- 1 tablespoon neutral cooking oil (like vegetable or avocado)
- 1 tablespoon Diamond Crystal kosher salt or 1 1/2 teaspoons fine sea salt
- 2 pounds boneless skirt steak
Instructions:
- Prepare the marinade by blending together onions, garlic cloves, cilantro leaves, and serrano pepper with pineapple juice, beer, and lime juice in a blender or food processor. Add oil and salt, then blend until smooth.
- Marinate the steak: Place the skirt steak in a gallon-size resealable plastic bag with the marinade, remove air, seal, and massage to coat. Refrigerate for 3 to 4 hours.
- Prepare the grill: Preheat it to high heat and clean/oil the grates if necessary. Grill the steak: Place the marinated steak on the grill, cooking for 4 to 5 minutes per side until the internal temperature reaches 140 to 145°F for medium doneness.
- Allow the steak to rest for 5 minutes, then cut it crossways into 3 to 4-inch pieces. Slice the pieces lengthwise into thin strips by cutting against the grain. If desired, dice the steak for tacos. Store any remaining arrachera in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 1 to 2 minutes until warmed through, or on a skillet over medium-low heat for 3 to 4 minutes. Show your love for this recipe by leaving us stars and a comment below!