Evoke the flavors of Mexico in this delicious Arrachera Steak Recipe. Dry rubbed skirt steak is seared to perfection and enjoyed in tacos, fajitas or whatever your heart desires!

What Is Arrachera?

Arrachera is Spanish for “skirt steak”, which is why arrachera is typically made from the skirt cut of the cow. It is a traditional Mexican recipe used in any recipe that calls for “carne asada” (grilled meat) such as tacos, fajitas, or even enchiladas. Typically it uses a citrus marinade and is pan seared or grilled so it is crispy on the outside and juicy on the inside. Perfect for a flavorful beef recipe!

Why Make this recipe?

• Affordable – skirt steak is typically a more affordable cut of beef. That doesn’t mean it isn’t delicious! Skirt steak is known to pack flavor rather than have a tender texture that some other cuts have.
• Quick + Easy – Arrachera/Skirt steak cooks quickly so if you pre-make the marinade your protein will be ready fairly quickly. Easy weeknight dinner or better yet, Taco Tuesday?!
• Great source of protein – once your arrachera is cooked, it makes a fantastic protein source to add to any recipe. See suggestions below for how to serve arrachera.

Ingredients in Arrachera

• Skirt steak – Like I mentioned above, arrachera is typically made from skirt steak (it literally translates to skirt). That being said you could also use this marinade for a different cut of steak.
• Garlic cloves – Ideally use freshly minced garlic cloves
• Spices – paprika, cumin, chili powder and salt and pepper.
• Dried oregano – Ideally Mexican oregano if you can find it but regular oregano will work just fine.
• Lemon + Lime – juice from both. If you only have lime you can sub in two limes or if you only have lemon you can sub in two lemons.
• Olive Oil – For cooking your flank steak.

How to Make Arrachera Steak

STEP 1: TENDERIZE MEAT

Place skirt steak on a cutting board and cover with plastic wrap. Pound meat with a mallet to tenderize until it’s a 1/2 inch thick (if you don’t have a mallet a hammer or other hard object will work!). 

STEP 2: MARINATE MEAT

In a small bowl combine all spices and herbs together. Place steak in a large baking dish or sheet pan and top with garlic cloves and spice/herb mixture. Use hands to rub into meat on both sides. Top steak with lemon and lime juice ensuring that both sides are well soaked. Allow meat to marinate for 30 minutes at room temperature. If making in advance you can cover and store in the fridge for several hours or overnight. Bring to room temperature before cooking.

STEP 3: COOK MEAT

Heat a cast iron skillet over high heat and add olive oil. Add your steak and sear for 2-3 minutes per side or until cooked until desired doneness. Typically arrachera is served either at medium (135–145°F) or medium rare (130-140°F). Remove steak from heat and allow to rest for 10 minutes before slicing against the grain. Top with freshly chopped cilantro and serve as desired (see below).

How to Serve Arrachera

Traditionally arrachera is served in tortillas to make a tacos arrachera. Alternatively you could add to burritos or quesadillas or enchiladas.

You could also add your arrachera steak to burrito bowls or a sandwich with some homemade green salsa or pico de gallo (sort of like a Mexican Torta!)

This arrachera steak also tastes delicious on a bed of salad or even rice and beans. Don’t forget a scoop of guacamole!

Pro Tips + Suggestions

Storage Instructions

I find steak tastes best when enjoyed freshly cooked. That being said you can store leftovers in the fridge for up to 3 days. Reheat in microwave or on the stove top on low heat to allow it to heat up but not overcook.

Freezer: If you’d like to freeze this arrachera recipe I recommend marinating the flank steak and freezing it before cooking. Then thaw and cook as directed.

More Mexican-Inspired Recipes:

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