Arrachera

There’s something so special about preparing Arrachera right in your kitchen. I remember the first time I made this dish; it was a chilly evening, and I wanted to bring a touch of warmth and flavor to my table. The aroma of the marinated skirt steak as it sizzled in the skillet filled my home with anticipation. Each bite is a celebration of vibrant spices and juicy meat, making it a favorite among family and friends. Whenever I pull out the ingredients for Arrachera, I can almost feel the energy of gathering around the table, savoring hearty laughter and heartfelt conversation. It’s more than just a meal; it’s a memory waiting to happen.

Ingredients to Make Arrachera

The ingredients for Arrachera are straightforward yet essential to creating the remarkable flavors. Each component plays a unique role in bringing this dish to life. The key players, such as skirt steak and fresh garlic, combine to create an experience that’s truly unforgettable.

• 3 pounds skirt steak, sliced in half: This is the star of your dish, providing rich, beefy flavor.
• 2 tablespoons Mexican oregano: Adds a unique herbaceous note to the marinade.
• 1 teaspoon cumin: Brings warmth and depth of flavor to the dish.
• 1 tablespoon paprika: Gives a smoky undertone and vibrant color.
• 1 teaspoon chili powder: Adds a hint of heat for that extra kick.
• 1 tablespoon salt: Enhances all the flavors.
• 1 teaspoon black pepper: Adds a subtle spice.
• 1/4 cup olive oil: Helps to tenderize the meat and enrich the marinade.
• 4 cloves garlic, minced: Infuses the meat with aromatic flavor.
• 1 1/2 limes, juiced: Provides acidity to brighten the dish.

Putting Together Arrachera

Now, let’s dive into making Arrachera. Each step is guided by love and care, ensuring that your steak turns out perfect. Here’s how to do it:

1. Start by tenderizing the skirt steak. Place it on a cutting board and cover it with plastic wrap. Gently pound it with a meat mallet until it’s about 1/2 inch thick. This step is crucial as it breaks down the fibers, making the steak more tender and juicy.

2. Next, it’s time to prepare the marinade. In a bowl, combine Mexican oregano, cumin, paprika, chili powder, salt, and black pepper. Mix these dry ingredients well, then rub them evenly onto both sides of the meat. Your steak will soak up these beautiful flavors.

3. Pour the lime juice, minced garlic, and olive oil over the marinated steak. Make sure it’s well-coated. Let the meat marinate for at least 10 minutes, but if you have the time, letting it sit for up to 90 minutes will intensify the flavor.

4. While the steak is marinating, heat a cast-iron skillet over high heat until it starts to smoke a little. This sizzling hot surface is perfect for searing the meat.

5. Once the skillet is hot, place the marinated steak in it. Sear the steak for about 2 to 3 minutes on each side. You’re looking for a nice brown crust to form. Use a meat thermometer to check that the internal temperature reaches 135°F for medium-rare.

6. After cooking, remove the steak from the skillet and let it rest. This is an important step—resting allows the juices to redistribute throughout the meat, making it even more succulent. Let it rest for about 10 minutes.

7. Finally, slice the steak against the grain. This means cutting across the fibers of the meat, which helps it stay tender. Serve your Arrachera with your favorite sides and enjoy!

Substitutions and Tips

When making Arrachera, a few tips will help you achieve the best results. Here are some helpful suggestions:

• Storage: Store any leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: You can freeze the cooked steak in an airtight container for up to 2 months. Just let it thaw overnight in the fridge before reheating.
• Pairing: Consider serving Arrachera with fresh guacamole, grilled corn, or a refreshing salad to complement the rich flavors.
• Doneness Levels: For medium-rare, aim for an internal temperature of 135°F. If you prefer it more well-done, cook until it reaches 145°F for medium.
• Reheating: To reheat leftovers without drying them out, use the oven at 250°F until it reaches 110°F or heat in a skillet with a splash of water.

Serving Ideas for Arrachera

The way you serve Arrachera can elevate the dining experience. Here are some ideas to consider:

• In Tacos: Serve sliced Arrachera in warm tortillas topped with fresh cilantro, onions, and a squeeze of lime.
• With Rice: Pair the steak with Mexican rice and beans for a hearty meal that satisfies.
• Side Dishes: Grilled vegetables or a fresh corn salad can bring a delightful contrast to the rich flavors of the meat.
• For Celebrations: This dish is fantastic for gatherings—bring it to a barbecue or a family reunion for a flavorful feast.
• Seasonal Serving: In warmer months, serve with fresh salads, while in cooler seasons, pair with roasted vegetables or warm sides.

FAQ

Conclusion

In conclusion, Arrachera brings a delicious slice of Mexican culture right to your kitchen. Its rich flavors and juicy texture make it a standout dish that everyone will love. Give this recipe a try, and I promise you won’t be disappointed. It’s a wonderful way to create lasting memories over a delicious meal with friends and family.

Arrachera

The ultimate comfort food, Arrachera features juicy skirt steak marinated in aromatic spices and grilled to perfection. This easy weeknight dinner is bursting with flavor and will leave you craving for more. Perfect for family gatherings or a casual night in!

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Prep Time 15 minutes mins

Cook Time 7 minutes mins

Total Time 22 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 3 pounds skirt steak sliced in half
• 2 tablespoons Mexican oregano
• 1 teaspoon cumin
• 1 tablespoon paprika
• 1 teaspoon chili powder
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1/4 cup olive oil
• 4 cloves garlic minced
• 1 1/2 limes lime juiced

Equipment

• Skillet
• Chef's Knife

Method

 

1. Tenderize the meat by placing it on a cutting board, covered with plastic wrap, and pound it with a meat mallet evenly. Aim for about 1/2 an inch in thickness.
2. Combine the Mexican oregano, cumin, paprika, chili powder, salt, and black pepper, and rub the meat with it. Pour the lime juice, garlic, and olive oil over the meat and let it marinate for at least 10 minutes or up to 90 minutes.
3. Heat a cast-iron skillet over high heat until it is sizzling hot, and then place the steak in it. Sear for 2-3 minutes per side or until the steak reaches an internal temperature of 135°F (medium-rare doneness).
4. Rest the cooked steak on the cutting board for 10 minutes before slicing it against the grain.

Notes

• Steak doneness: Arrachera is best served medium-rare (135°F). For more well-done steaks, cook until 145°F for medium, and 155°F for rare.
• 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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Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.