Entree: Mexico – Nuevo Leon / Monterrey – Arrachera (Marinated and grilled skirt steak popular in northern Mexico, served sliced for tacos or plates)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 2 hrs 30 min

Total 3 hrs

Ingredients

- 2 lb (900 g) arrachera (skirt steak), trimmed
- 1/4 cup (60 ml) fresh lime juice
- 2 tbsp (30 ml) fresh orange juice
- 3 cloves (9 g) garlic, minced
- 1/4 cup (60 ml) vegetable oil
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ancho chili powder or mild chili powder (optional)
- 1/4 cup (15 g) chopped fresh cilantro for garnish
- 1 large white onion, halved and cut into 1/2-inch (115 g) slices for grilling
- 8 corn tortillas, warmed (about 8 tortillas, approx. 240 g)
- Lime wedges and your favorite salsa, for serving

Instructions

1. In a bowl combine lime juice, orange juice, minced garlic, vegetable oil, cumin, oregano, salt, black pepper, and ancho chili powder if using. Whisk to blend into a marinade.
2. Place the skirt steak in a shallow dish or resealable bag and pour the marinade over it, ensuring the meat is well coated. Marinate in the refrigerator 1–4 hours (avoid overnight to prevent over-acidifying the meat).
3. Remove steak from marinade and pat dry with paper towels. Let sit at room temperature 20–30 minutes before grilling. Preheat a grill or cast-iron skillet to very high heat.
4. Oil the grill grates or skillet lightly. Grill the steak 3–5 minutes per side for medium-rare (time varies with thickness), turning once to develop a good char. Grill sliced onion halves alongside until charred and softened.
5. Transfer steak to a cutting board and let rest 8–10 minutes. Slice thinly across the grain into strips.
6. Serve the sliced arrachera with warmed corn tortillas, grilled onions, chopped cilantro, lime wedges, and salsa.