This arrachera recipe features skirt steak marinated with Mexican spices and grilled to perfection! Slice the meat and use it with tacos, quesadillas, and burritos!
CourseMain Course
CuisineMexican
Prep Time5minutes minutes
Cook Time7minutes minutes
Total Time12minutes minutes
Servings8 servings
Calories329kcal
Ingredients
3 lbs skirt steak sliced in half
1 1/2 limes juiced
4 cloves garlic minced
2 tablespoons Mexican Oregano
1 teaspoon cumin
1/4 cup olive oil
1 tablespoon paprika
1 teaspoon chili powder
1 tablespoon salt
1 teaspoon black pepper
Instructions
Tenderize the meat by placing it on a cutting board, covered with plastic wrap, and pound it with a meat mallet evenly.
Combine the rest of the dry ingredients and rub the meat with it. Pour the wet ingredients on top of the meat and let it marinate for at least 10 minutes or up to 90 minutes.
Heat a cast iron skillet until sizzling hot and place the steak in it. Sear for 2-3 minutes per side.
Rest the cooked steak on the cutting board for 10 minutes, before slicing it against the grain.
Notes
TO STORE: Keep the leftovers in an airtight container or wrapped in aluminum foil in the fridge for up to 4 days.
TO FREEZE: The cooked steak also freezes well in an airtight container for up to 2 months. Let it thaw overnight in the fridge before reheating.
TO REHEAT: The best way to reheat leftover skirt steak without drying it out is in the oven at 250°F until the internal temperature reaches 110°F. Alternatively, you can reheat leftovers in a skillet over medium heat with a splash of water to keep the meat juicy.
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