Arrachera Mexican Flank Steak Recipes

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ARRACHERA (MEXICAN SKIRT STEAK FOR TACOS)



Arrachera (Mexican Skirt Steak for Tacos) image

This is a recipe for traditional arrachera, which is a thinly sliced skirt steak with seasonings. The longer it marinates, the more robust the flavor will be. Heat tortillas on the grill or in the microwave. Serve the arrachera with warmed tortillas and your favorite taco toppings, such as onion, cilantro, hot sauce, lettuce, cheese, etc.

Provided by melodie

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h25m

Yield 6

Number Of Ingredients 6

2 pounds thinly sliced skirt steaks (arrachera)
2 limes, juiced
3 (.18 ounce) packets sazon with coriander and annatto
1 tablespoon adobo seasoning (such as Goya® All-Purpose Seasoning with Cumin)
1 small onion, chopped
1 (12 fluid ounce) bottle Mexican beer

Steps:

  • Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazon, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for 1 to 24 hours.
  • Preheat a grill to medium-high. Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.

Nutrition Facts : Calories 173.9 calories, Carbohydrate 6.2 g, Cholesterol 33.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 18.9 g, SaturatedFat 2.6 g, Sodium 413.9 mg, Sugar 0.9 g

CINCO DE MAYO ARRACHERA ASADA, MEXICAN GRILLED SKIRT STEAK



Cinco de Mayo Arrachera Asada, Mexican Grilled Skirt Steak image

Every Cinco de Mayo my family would prepare for a wonderful bar-b-cue. My Skirt steak or similar cut would be a Flap steak or Flank steak which would be marinating for two days in advance in a heady concoction of good Mexican beer, lime juice and lots of other spices. The meat Strips or flaps were then put over hot coals to...

Provided by Juliann Esquivel

Time 15m

Number Of Ingredients 13

4 lb arrachera, skirt steak or flap steak or flank steak
4 to 6 large fresh limes juiced
1 tsp fresh ground cumin
1/2 Tbsp sea salt
1 or 2 bottle dos xx beer or corna beer
2 small little packets of sazon goya con culantro and achiote
6 clove fresh garlic mashed or put through a garlic press
1 large sweet vidalia onion diced small
1/4 tsp ground oregano
1/2 tsp black pepper
1 large serrano pepper seeds removed and diced fine
1 Tbsp olive oil, light
1/2 tsp garlic powder

Steps:

  • 1. Do not cut your skirt steak leave in strips. Season you Skirt steak, which is my preferance. Flap steak is my second choice and Flank steak is my last choice because the meat can be tough if not marinated & tenderized long enough. Flank steak is used and is very popular in Mexico. Lately because sjirt steak is so much more tender it is gaining in popularity. Rub a little lime juice over your meat do not use all the lime juice just a little then season both sides of your meats with goya seasoning, garlic powder, a little cumin a little salt and pepper. Next sprinkle a lttle diced onion over the meat After seasoning the meat roll up sushi style, roll tight and put a toothpick to secure roll. do all of your pieces of meat like this and line them in a deep pan. Let rest while preparing the marinade
  • 2. Put two bottles of beer in a deep sauce pan i like to use a deep pyrex or plastic container. Avoid a metal pan if possible. Pour in remaning lime juice add the diced onions, diced serrano, mashed garlic other packet of goya seasoning cumin powder, salt, black pepper, olive oil remaining garlic powder and oregano. Mix everything real well you should have at least the juice of three limes in this mixture. This is why I said to use the lime juice sparingly over the meat so if you used to much you will have to add more lime juice. Pour this mixture over your meat rolls making sure the marinade is all over everything. Cover with plastic wrap and leave in frig overnight. If doing a flank steak leave in marinade in cold fridge for 48 hours. You can add a teaspoon of meat tenderizer which is powdered papaya to your marinade to help tenderize your steak.
  • 3. Prepare and fire up your charcoal when you have a nice white ash on the coals remove your meat rolls take out toothpicks and lay out your meat on the hot grill. Grill your skirt steak about 4 or 5 minutes on each side. this depends on how you like your meat. While grilling spoon some of the marinade over the meat and continue to grill. I like mine medium rare and I do mine about 4 minutes on each side. If you like your meat well done then a little longer. Your meat will be tender, juicy and so full of flavor. Enjoy with my suggested sides. Serve with Lime wedges and lots of Pico de Gallo and Salsa. Buen Appetito and Happy Cino de Mayo. Enjoy
  • 4. Note: if pressed for time this meat can marinate for 2 or 3 hours or longer and be just as flavorful but for best results marinate for at least 24 hours. Pictured above Arrachera with salsa and a variation of rajas with baby red potatoes and tortillas on the side. Above is my own picture.

ARRACHERA BEEF MARINADE



Arrachera Beef Marinade image

When not in Mexico I use this recipe to make my own Arrachera Beef, a marinaded flank steak. The beef is perfect for tacos, fajitas or chili. Please note that cooking time is actually the minimum time needed to marinade.

Provided by Galley Wench

Categories     Meat

Time 1h5m

Yield 3 pounds marinaded steak

Number Of Ingredients 8

3 lbs flank steaks
3 tablespoons finely chopped garlic
3 tablespoons olive oil
1/2 cup tequila
1/4 cup fresh lime juice
1 tablespoon coarse salt
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper

Steps:

  • Whisk together garlic, olive oil, tequila, lime juice, salt, cumin and black pepper.
  • Place flank steak in zip lock bag and pour in marinade.
  • Chill at least 1 hour (but not more than 24 hours); turning often.

ARRACHERA (MEXICAN FLANK STEAK)



ARRACHERA (MEXICAN FLANK STEAK) image

Categories     Marinade     Beef     Dinner

Yield 4 people

Number Of Ingredients 10

1/2 C. lime juice
1/2 C. orange juice
1/2 extra virgin olive oil
2 tsp dried oregano
2 TB cumin
2 TB finely chopped garlic
1 tsp adobo seasoning
1 packet goya sazon seasoning
1/2 C. dark beer
1 flank steak - 1 1/2 to 2 lbs

Steps:

  • Combine everything but the steak in a zip lock baggie, add the steak. Marinate for 3 days, turning once a day. Grill directly over hot coals. Cut into thin slices across the grain.

STEAK ARRACHERA (MEXICAN FLANK STEAK) RECIPE



Steak arrachera (Mexican flank steak) Recipe image

Provided by á-39535

Number Of Ingredients 11

3/4 C red cooking wine or sherry
1 medium onion sliced
1/4 C Worcestershire sauce
1/4 C diced onion
2 # beef brisket or steak
2 green bell peppers cut
1 red bell pepper cut
1 yellow pepper cut
1 orange pepper cut
2 t olive oil
salt and pepper to taste

Steps:

  • Marinate beef, peppers and sliced onion in other ingredients 48 hours or longer. Grill steak to desired doneness when near the end of grilling add peppers and onions to the grill until tender crisp.

CARNE ASADA (ARRACHERA CON AJO Y LIMON A LA PARRILLA)



Carne Asada (Arrachera Con Ajo Y Limon A La Parrilla) image

Typical Mexican flank steak, marinated, then cooked rapidly at high heat, and splashed with the zing of fresh lime-que delisioso!

Provided by demigh

Categories     Meat

Time 51m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs skirt steaks
1 1/2 tablespoons finely chopped garlic
1 1/2 tablespoons olive oil
coarse salt
1 1/2 tablespoons fresh lime juice

Steps:

  • If necessary, trim steak, leaving some fat.
  • In shallow dish, rub steaks with garlic and oil.
  • Marinate steaks,covered and chilled, at least 30 minutes and up to 1 day.
  • Prepare grill.
  • Season steaks generously with coarse salt and grill on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side for medium-rare.
  • (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler 3 inches from heat about 4 minutes on each side.) Transfer steaks to a cutting board and drizzle with lime juice.
  • Let steaks stand, uncovered, 5 to 10 minutes and with a sharp knife cut diagonally across grain into thin slices.
  • Garnish with grilled onions, serve with tortillas, refried beans and rice.

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