Arrachera Recipe (Mexican Skirt Steak for Tacos)

5 from 2 votes

Arrachera Recipe (Mexican Skirt Steak for Tacos)

This arrachera recipe makes tender Mexican skirt steak tacos with a zesty citrus marinade, grilled to perfection and packed with bold, Mexican-style flavor.

Prep Time20

Cook Time10

Course: Main Course

Cuisine: Mexican

Keyword: skirt steak

Servings: tacos

Calories: 218kcal

Author: Mike Hultquist

Ingredients

2 pound skirt steak (900 g)

FOR THE MARINADE

½ cup lime juice add a splash of orange or lemon; pineapple juice is fine in small amounts
1/3 cup Mexican lager lighter beer, like Corona, Modelo, or Sol
3-4 garlic cloves minced
¼ small white onion roughly chopped (plus extra for serving)
¼ cup chopped fresh cilantro loosely packed - up to ½ cup if you love cilantro
1 serrano or milder jalapeño, chopped
2 tablespoons neutral oil or olive oil
1 teaspoon kosher salt
1 teaspoon Mexican oregano
1 teaspoon ground cumin
½ teaspoon black pepper
1-2 tablespoons soy sauce or Worcestershire OPTIONAL, for an umami boost

FOR TACOS

Warm corn or flour tortillas
Chopped white onion
Fresh cilantro
Lime wedges
Grilled spring onions cebollitas, traditional and highly recommended

Instructions

Remove the silverskin and membranes from the skirt steak. If the steak is thick or uneven, lightly pound it under plastic to about ½ inch thickness for even cooking.
Combine the lime juice (citrus), beer, onion, garlic, cilantro, chili, oil, salt, oregano, cumin, black pepper, and optional soy sauce in a blender or food processor. Process until smooth. You can also use a molcajete to grind the ingredients.
Coat the steak well, cover, and refrigerate for 30-90 minutes. Skirt steak absorbs flavor quickly, so don’t over-marinate, especially if using pineapple juice. A sealable baggie works great for marinating.
Preheat your grill to very high heat and oil the grates. (A cast iron pan over high heat works great, too.)
Grill the arrachera. Remove the steak from the marinade and pat it dry. Grill for 2-3 minutes per side, until nicely charred and medium-rare (about 130-135°F).
Let the steak rest 5-10 minutes, then slice thinly against the grain. Serve in warm tortillas with onion, cilantro, lime, and grilled cebollitas if you'd like.

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