Arrachera Recipe (Mexican Skirt Steak for Tacos)

Ingredients

• 2 pound skirt steak ((900 g))
• 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)
• Warm corn or flour tortillas
• Chopped white onion
• Fresh cilantro
• Lime wedges
• Grilled spring onions (cebollitas, traditional and highly recommended)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Preheat your grill to very high heat and oil the grates. (A cast iron pan over high heat works great, too.)

5. 5

   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).

6. 6

   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.