Arrachera (Mexican Skirt Steak)
Arrachera, aka Mexican skirt steak, is a great cut for tacos. It is tender, highly flavorful like a ribeye, and cooks very quickly. The skirt steak is best marinated overnight to achieve maximum flavor. To slice the skirt steak, always cut against the grain. If you cut with the grain, it will be tough and you’ll have chewy tacos.
Servings: 4
Equipment
- charcoal grill
- chimney starter
- charcoal
- food mallet
Ingredients
- 1 1/2 lbs inner skirt steak
- 1 tbsp olive oil
- 1 lime juiced
- 4 garlic cloves minced
- 2 tsp cumin
- 2 tsp paprika
- 1 small jalapeños finely minced
- 1/2 tsp salt
Instructions
- Using a food mallet, hammer down the skirt steak on both sides until it’s a consistent thickness.
- Marinate the skirt steak with all of the ingredients for 8 hours.
- Get the charcoal gray in the chimney starter. Pour the charcoal in the grill. Lay the skirt steak directly over the charcoal.
- Grill for 4-5 minutes a side.
- Let the skirt steak rest for 10 minutes. Cut into chunks and thinly slice against the grain.
