Arrachera Mexican Flank Steak Recipes

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ARRACHERA (MEXICAN SKIRT STEAK FOR TACOS)



Arrachera (Mexican Skirt Steak for Tacos) image

This is a recipe for traditional arrachera, which is a thinly sliced skirt steak with seasonings. The longer it marinates, the more robust the flavor will be. Heat tortillas on the grill or in the microwave. Serve the arrachera with warmed tortillas and your favorite taco toppings, such as onion, cilantro, hot sauce, lettuce, cheese, etc.

Provided by melodie

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h25m

Yield 6

Number Of Ingredients 6

2 pounds thinly sliced skirt steaks (arrachera)
2 limes, juiced
3 (.18 ounce) packets sazon with coriander and annatto
1 tablespoon adobo seasoning (such as Goya® All-Purpose Seasoning with Cumin)
1 small onion, chopped
1 (12 fluid ounce) bottle Mexican beer

Steps:

  • Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazon, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for 1 to 24 hours.
  • Preheat a grill to medium-high. Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.

Nutrition Facts : Calories 173.9 calories, Carbohydrate 6.2 g, Cholesterol 33.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 18.9 g, SaturatedFat 2.6 g, Sodium 413.9 mg, Sugar 0.9 g

ARRACHERA BEEF MARINADE



Arrachera Beef Marinade image

When not in Mexico I use this recipe to make my own Arrachera Beef, a marinaded flank steak. The beef is perfect for tacos, fajitas or chili. Please note that cooking time is actually the minimum time needed to marinade.

Provided by Galley Wench

Categories     Meat

Time 1h5m

Yield 3 pounds marinaded steak

Number Of Ingredients 8

3 lbs flank steaks
3 tablespoons finely chopped garlic
3 tablespoons olive oil
1/2 cup tequila
1/4 cup fresh lime juice
1 tablespoon coarse salt
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper

Steps:

  • Whisk together garlic, olive oil, tequila, lime juice, salt, cumin and black pepper.
  • Place flank steak in zip lock bag and pour in marinade.
  • Chill at least 1 hour (but not more than 24 hours); turning often.

FAJITAS WITH MARINATED FLANK STEAK AND RAJAS



Fajitas with Marinated Flank Steak and Rajas image

Provided by Aarón Sánchez

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 10

1 (2 pound) flank steak
1 cup (jarred or canned) pickled jalapenos, including the onions and carrots that come in the jar or can
Salt and freshly ground black pepper
1 medium white onion, sliced 1/2-inch thick, keeping the rings together
2 tablespoons olive oil
4 poblano chiles
2 jalapeno chiles
1 garlic clove, peeled and thinly sliced
1/2 teaspoon dried Mexican oregano
Flour tortillas, guacamole and pico de gallo, for serving

Steps:

  • Marinate the flank steak in the pickled jalapenos, at room temperature, for 1 hour.
  • Preheat a grill or grill pan to medium-high.
  • Season the steak with salt and pepper, to taste, and grill until nicely charred, about 3 to 4 minutes on each side. Remove from the grill and allow the steak to rest on a cutting board while preparing the rajas.
  • Secure each piece sliced onion horizontally with wooden skewers. Brush both sides with olive oil and season with salt and pepper, to taste. Grill the onions, turning occasionally, until soft and charred, about 10 to 15 minutes. Put the poblano and jalapeno chiles on the grill and char them on all sides. Once the chiles are blackened on all sides, set aside to cool. When cool enough to handle, remove the charred skin, stem and seeds. Cut the chiles into strips. Once the onions are cool enough to handle, remove the skewers and separate the onions into rings.
  • Preheat a large cast iron pan or a large heavy-bottomed skillet over medium heat. Slice the flank steak, on the bias, into thin strips. When the pan is hot, coat the bottom of the pan with some olive oil. Add the sliced garlic and dried oregano, and saute until fragrant, about 1 minute. Add the sliced steak, onions and chile strips to the pan to heat through. Transfer to a serving platter and serve piping hot with flour tortillas, guacamole and pico de gallo.

ARRACHERA (MEXICAN FLANK STEAK)



ARRACHERA (MEXICAN FLANK STEAK) image

Categories     Marinade     Beef     Dinner

Yield 4 people

Number Of Ingredients 10

1/2 C. lime juice
1/2 C. orange juice
1/2 extra virgin olive oil
2 tsp dried oregano
2 TB cumin
2 TB finely chopped garlic
1 tsp adobo seasoning
1 packet goya sazon seasoning
1/2 C. dark beer
1 flank steak - 1 1/2 to 2 lbs

Steps:

  • Combine everything but the steak in a zip lock baggie, add the steak. Marinate for 3 days, turning once a day. Grill directly over hot coals. Cut into thin slices across the grain.

CARNE ASADA (ARRACHERA CON AJO Y LIMON A LA PARRILLA)



Carne Asada (Arrachera Con Ajo Y Limon A La Parrilla) image

Typical Mexican flank steak, marinated, then cooked rapidly at high heat, and splashed with the zing of fresh lime-que delisioso!

Provided by demigh

Categories     Meat

Time 51m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs skirt steaks
1 1/2 tablespoons finely chopped garlic
1 1/2 tablespoons olive oil
coarse salt
1 1/2 tablespoons fresh lime juice

Steps:

  • If necessary, trim steak, leaving some fat.
  • In shallow dish, rub steaks with garlic and oil.
  • Marinate steaks,covered and chilled, at least 30 minutes and up to 1 day.
  • Prepare grill.
  • Season steaks generously with coarse salt and grill on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side for medium-rare.
  • (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler 3 inches from heat about 4 minutes on each side.) Transfer steaks to a cutting board and drizzle with lime juice.
  • Let steaks stand, uncovered, 5 to 10 minutes and with a sharp knife cut diagonally across grain into thin slices.
  • Garnish with grilled onions, serve with tortillas, refried beans and rice.

LISA'S FAVORITE CARNE ASADA MARINADE



Lisa's Favorite Carne Asada Marinade image

I've tried many marinade recipes for carne asada, and this is our family favorite!

Provided by Lisa Arlotti

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time P1DT40m

Yield 12

Number Of Ingredients 14

¾ cup orange juice
½ cup lemon juice
⅓ cup lime juice
4 cloves garlic, minced
½ cup soy sauce
1 teaspoon finely chopped canned chipotle pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon black pepper
1 bunch fresh cilantro, chopped
½ cup olive oil
3 pounds flank steak

Steps:

  • Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
  • Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
  • Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 5.7 g, Cholesterol 25.3 mg, Fat 14 g, Fiber 1 g, Protein 15 g, SaturatedFat 3.2 g, Sodium 640.4 mg, Sugar 2 g

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