Relive the flavors of Mexico with this delicious Arachella Steak recipe. Dry-dried skirt steak is grilled to perfection and can be enjoyed with tacos, fajitas, or any other favorite dish.
What is Arachera?
Arachella means “skirt steak” in Spanish, which is why arachella is usually made from the skirt steak of beef. This is a traditional Mexican recipe used in any recipe that calls for “carne asada” (grilled meat), such as tacos, fajitas, and even enchiladas. It usually uses a citrus marinade and is pan-fried or grilled, so it’s crispy on the outside and juicy on the inside. Perfect for flavorful beef recipes!
Why make this recipe?
Affordable – Skirt steak is typically a more affordable cut of beef. That doesn’t mean it’s not delicious! Skirt steak is known for being packed with flavor instead of having a soft texture like other cuts. Quick and easy – Arachella/skirt steak cooks quickly, so if you make the marinade in advance, your protein will be ready fairly quickly. Easy weeknight dinner, or better yet, Taco Tuesday?! Great source of protein – Cooked with Arachella, it’s a great source of protein to add to any recipe. See the suggestions below on how to serve Arachella.
Ingredients of Arachella
Skirt steak – As mentioned above, Arachella is usually made from skirt steak (literally translated as skirt steak). That being said, you can also use this marinade for other cuts of steak. Garlic – Ideally, use freshly minced garlic. Spices – Use paprika, cumin, chili powder, salt, and pepper. Dried oregano – Mexican oregano is ideal, but regular oregano is fine too. Lemon + lime – juice of both. If you only have limes, add 2 limes; if you only have lemons, add 2 lemons. Olive oil – for cooking flank steak.
How to make Arachella Steak
Step 1: Tenderize the meat
Place skirt steak on a cutting board and cover with plastic wrap. Pound the meat with a mallet to soften it until it is 1/2 inch thick (if you don’t have a mallet, use a hammer or other hard object!).
Step 2: Marinate the meat
Combine all spices and herbs in a small bowl. Place the steak in a large baking dish or baking sheet and top with the garlic and spice/herb mixture. Use your hands to spread it over both sides of the meat. Pour the lemon and lime juice over the steak, making sure to coat both sides. Marinate the meat for 30 minutes at room temperature. If made in advance, it can be covered and stored in the refrigerator for several hours or overnight. Bring to room temperature before cooking.
Step 3: Cook the meat
Heat a cast iron skillet over high heat and add olive oil. Add the steak and cook for 2 to 3 minutes on each side or until desired doneness. Arachella is usually served medium (135-145°F) or medium-rare (130-140°F). Remove the steak from the heat and let it rest for 10 minutes before slicing it across the grain. Top with freshly chopped coriander and serve as desired (see below).
How to serve Arachella
Traditionally, arracheras are wrapped in tortillas to make tacos arracheras. Or add it to burritos, quesadillas, and enchiladas.
You can also add Arachella steak to burrito bowls or sandwiches with homemade green salsa or pico de gallo (kind of like a Mexican torta).
This Arachella Steak is delicious on a salad or over rice and beans. Don’t forget a bowl of guacamole!
Pro tips and suggestions
absolutely! Since I live in a cold climate, grilling season is limited, so I only instruct you how to fry in a pan. That being said, if you want to grill your arachella, you can certainly do that. Set the grill to 400 degrees Fahrenheit, then sear the steaks for 2 to 3 minutes on each side or until cooked through medium/medium-rare (according to your preference).
No, this is not a required step. That being said, tenderizing the beef will cook it faster and more evenly, so I recommend doing that if you have the time.
We highly recommend marinating the steak to infuse the flavors. However, if you are short on time, 30 minutes is plenty.
It’s totally fine! We recommend that this arachella be served medium-rare or medium, but if you prefer your steak to be better cooked, that’s perfectly fine. Just cook as needed.
Precautions for storage
I think steak tastes best when eaten freshly grilled. By the way, leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over low heat, making sure not to overcook.
Freezer: If you would like to freeze this arraquera recipe, we recommend marinating and freezing the flank steak before cooking. Then thaw and cook as directed.
See more Mexican inspired recipes:
Arachella
Relive the flavors of Mexico with this delicious Arachella Steak recipe. Dry-dried skirt steak is grilled to perfection and can be enjoyed with tacos, enchiladas, or any other favorite dish.
Author: Davida Lederle Preparation time: 35 minutes
Cooking time: 5 minutes
Total time: 40 minutes
yield: 4 for one person 1×
category: dinner
method: cook
cooking: mexican
diet: gluten free
2 pound skirt steak
3 Garlic, chopped
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon dried oregano
1 teaspoon salt
1/4 teaspoon Black pepper juice, 1 lime juice, 1 lemon
1 tablespoon Olive oil (for frying) Finely chopped fresh coriander
Place skirt steak on a cutting board and cover with plastic wrap. Pound the meat with a mallet to soften it until it is 1/2 inch thick (if you don’t have a mallet, use a hammer or other hard object!). Combine all spices and herbs in a small bowl. Place the steak in a large baking dish and top with the garlic and spice/herb mixture. Use your hands to spread it over both sides of the meat. Pour the lemon and lime juice over the steak, making sure to coat both sides. Marinate the meat for 30 minutes at room temperature. If made in advance, it can be covered and stored in the refrigerator for several hours or overnight. Bring to room temperature before cooking. Heat a cast iron skillet over high heat and add olive oil. Add the steak and cook for 2 to 3 minutes on each side or until desired doneness. Arachella is usually served medium (135-145°F) or medium-rare (130-140°F). Remove the steak from the heat and let it rest for 10 minutes before slicing it across the grain. Top with freshly chopped coriander and serve as desired (see suggestions above for presentation).
