Entree: Mexico – Northern Mexico / Nuevo Leon – Arrachera (Skirt Steak)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 25 min

Additional 6 hrs

Total 7 hrs

Ingredients

- 2.5 lb (1.1 kg) arrachera (skirt steak), trimmed
- 1/2 cup (120 ml) fresh lime juice (about 6 limes)
- 1/4 cup (60 ml) vegetable oil
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 1 tbsp (15 g) kosher salt
- 2 tsp (4 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano, crushed
- 1/2 tsp (1 g) crushed red pepper flakes (optional)
- 2 large yellow onions, sliced into 1/2-inch (12 mm) rings
- 2 tbsp (30 ml) vegetable oil for onions
- 12 flour tortillas (6-8 inch / 15-20 cm)
- 3 cups (720 ml) cooked pinto beans (or 2 cans, drained, about 30 oz / 850 g total)
- 4 slices bacon, chopped, approx. 4 oz (115 g)
- 1/2 cup (120 ml) onion, finely chopped
- 1 jalapeño, seeded and minced
- 1 cup (240 ml) diced tomatoes (fresh or canned)
- 1 cup (15 g) fresh cilantro, chopped, divided
- 1 cup (240 ml) low-sodium chicken or vegetable broth
- 2 tbsp (30 ml) lime juice (for beans)
- Salt and freshly ground black pepper to taste
- Pico de Gallo (optional):
  - 2 medium tomatoes, diced (about 2 cups / 300 g)
  - 1/2 medium white onion, finely diced (about 1/2 cup / 80 g)
  - 1 jalapeño, minced
  - 1/4 cup (15 g) cilantro, chopped
  - Juice of 1 lime (about 2 tbsp / 30 ml)
  - Salt to taste
- Quick Guacamole (optional):
  - 2 ripe avocados, mashed (about 10 oz / 285 g edible)
  - 2 tbsp (30 ml) lime juice
  - 2 tbsp (15 g) finely chopped onion
  - 2 tbsp (8 g) chopped cilantro
  - Salt to taste

Instructions

Short Description:
Arrachera is thin skirt steak marinated in bright lime and warm spices, then seared quickly over very high heat and served with warm tortillas, grilled onions and charro beans for a full Northern Mexico asado-style meal.

Regional Notes:
This Nuevo Leon (Northern Mexico) version emphasizes a lime-forward marinade with garlic, cumin and oregano and a very hot grill sear — typical of northern asadores. It is served with flour tortillas and charro-style pinto beans rather than the corn-tortilla-only accompaniments more common in central and southern Mexico.

1. Make the marinade: In a bowl whisk together 1/2 cup (120 ml) fresh lime juice, 1/4 cup (60 ml) vegetable oil, minced garlic, 1 tbsp (15 g) kosher salt, 2 tsp (4 g) black pepper, 1 tsp (2 g) ground cumin, 1 tsp (1 g) dried Mexican oregano and 1/2 tsp (1 g) crushed red pepper flakes if using.
2. Marinate the arrachera: Place the trimmed 2.5 lb (1.1 kg) skirt steak in a shallow container or resealable bag and pour the marinade over it, turning to coat. Refrigerate 2–6 hours (up to 8 hours maximum). Remove from refrigerator 30 minutes before grilling to come toward room temperature.
3. Prepare onions and beans while steak marinates: Toss the sliced onions with 2 tbsp (30 ml) vegetable oil and a pinch of salt. Set aside. If using canned beans, drain and rinse; if using cooked beans, measure 3 cups (720 ml).
4. Make charro beans: In a medium saucepan over medium heat, cook the chopped bacon (4 slices, about 4 oz / 115 g) until crisp, then remove most of the fat leaving about 1 tbsp (15 ml) in the pan. Add 1/2 cup (120 ml) chopped onion and the minced jalapeño and sauté until softened, about 3 minutes. Add 1 cup (240 ml) diced tomatoes and cook 2 minutes. Add the cooked pinto beans, 1 cup (240 ml) chicken or vegetable broth and 2 tbsp (30 ml) lime juice. Simmer gently 10–12 minutes to meld flavors; stir in 1/2 cup (7.5 g) chopped cilantro and adjust salt and pepper. Keep warm.
5. Make pico de gallo (optional): Combine diced tomatoes, 1/2 cup (80 g) finely diced onion, jalapeño, 1/4 cup (15 g) cilantro and juice of 1 lime (2 tbsp / 30 ml). Season with salt and refrigerate until service.
6. Make quick guacamole (optional): Mash 2 avocados with 2 tbsp (30 ml) lime juice, 2 tbsp (15 g) chopped onion, 2 tbsp (8 g) cilantro and salt to taste. Cover to prevent browning and refrigerate until service.
7. Preheat the grill: Heat a gas or charcoal grill to very high heat (recommended grate temperature 500–650°F / 260–343°C). If using cast-iron skillet, preheat it until smoking hot.
8. Grill the onions: Place oiled onion rings on the hot grill and char 2–3 minutes per side until nicely browned and softened. Remove and keep warm.
9. Grill the arrachera: Remove excess marinade from steak and pat lightly with paper towel. Place the skirt steak on the hottest part of the grill and sear 3–5 minutes per side depending on thickness and preferred doneness (3–4 minutes per side for medium-rare). Avoid moving the steak while searing to get a good crust.
10. Rest and slice the steak: Transfer steak to a cutting board and let rest 8–10 minutes. Slice thinly across the grain into 1/4-inch (6 mm) strips.
11. Warm tortillas: Wrap 12 flour tortillas in foil and place on the cooler part of the grill for 3–5 minutes, or warm individually on a comal or skillet.
12. Serve: Arrange sliced arrachera, grilled onions, charro beans, warm tortillas, pico de gallo and guacamole on a large platter. Garnish with remaining cilantro. Let diners assemble tacos or serve as plated portions (about 6 oz / 170 g sliced steak per person) with beans and tortillas.