Arrachera

Arrachera is a flavorful Mexican skirt steak that is grilled to perfection and served in tacos or fajitas! It is known for its intense beef flavor and its tender, juicy texture. Arrachera is a popular dish in Mexico and is becoming increasingly popular in the United States.

Ingreadient

• 2 pounds skirt steak
• ¼ cup coconut aminos
• ¼ cup lime juice
• ¼ cup orange juice
• 4 cloves garlic (minced)
• 1 tbsp ground cumin
• 1 tbsp paprika
• 1 tsp chili powder
• 1 tsp black pepper
• ¼ cup olive oil
• sea salt (to taste)
• Olive oil (for greasing the skillet)

Step by step

1. First, in a large bowl, combine the coconut aminos, lime juice, orange juice, minced garlic, cumin, paprika, chili powder, black pepper, and olive oil. Whisk the ingredients together to create a marinade.
2. Place the skirt steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is completely covered. Marinate in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to infuse into the meat.
3. Remove the marinated skirt steak from the refrigerator and let it come to room temperature for about 30 minutes.
4. Preheat your cast iron skillet or grill over medium-high heat. Add a small amount of olive oil to the skillet and spread it around to coat the surface.
5. Once the skillet or grill is hot, remove the skirt steak from the marinade, allowing any excess marinade to drip off, and place it in the skillet.
6. Cook the steak for about 4 to 6 minutes per side, depending on the thickness of the steak and desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (55 to 57°C). Cook a bit longer for medium or well-done steak.
7. While the steak is cooking, you can brush it occasionally with the reserved marinade to add more flavor and moisture. Be careful not to baste it too much, as it can cause flare-ups.
8. Once cooked to your desired doneness, remove the steak from the skillet and let it rest for about 5 minutes to allow the juices to redistribute.
9. Slice the cooked skirt steak against the grain into thin strips, cutting at a slight angle. This will ensure tender slices of meat.
10. Finally, serve!