Arrachera
Marinated and seared skirt steak (arrachera) seasoned with Mexican oregano, cumin, paprika, chili powder, garlic, lime, and olive oil.
Equipment
- Cutting Board
- Meat Mallet
- Plastic Wrap
- Small Bowl
- Bowl
- shallow dish or resealable bag
- Cast-Iron Skillet
- Knife
Ingredients
Ingredients
- 3 poundsskirt steaksliced in half
- 2 tablespoonsMexican Oregano
- 1 teaspooncumin
- 1 tablespoonpaprika
- 1 teaspoonchili powder
- 1 tablespoonsalt
- 1 teaspoonblack pepper
- 1/4 cupolive oil
- 4 clovesgarlicminced
- 1 1/2 limesjuiced
Instructions
Instructions
- Place the skirt steak halves on a cutting board, cover them with plastic wrap, and pound evenly with a meat mallet until about 1/2 inch thick.
- In a small bowl, mix the Mexican oregano (2 tablespoons), cumin (1 teaspoon), paprika (1 tablespoon), chili powder (1 teaspoon), salt (1 tablespoon), and black pepper (1 teaspoon). Rub this dry spice mixture evenly over both sides of the steaks.
- In another bowl, combine the olive oil (1/4 cup), minced garlic (4 cloves), and the juice of 1 1/2 limes. Pour this mixture over the seasoned steaks and rub to coat. Place the steaks and marinade in a shallow dish or a resealable bag and let them marinate for at least 10 minutes and up to 90 minutes.
- Heat a cast-iron skillet over high heat until it is very hot and sizzling.
- Place a steak in the hot skillet and sear for 2–3 minutes on the first side. Flip and sear the second side for 2–3 minutes, or until the steak reaches an internal temperature of 135°F for medium-rare.
- Transfer the cooked steak to a cutting board and let it rest for 10 minutes.
- Slice the rested steak against the grain and serve.
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.
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.