Cinco De Mayo Arrachera Asada Mexican Grilled Skirt 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

MEXICAN SKIRT STEAK



Mexican Skirt Steak image

Provided by Food Network Kitchen

Time 1h

Yield 4

Number Of Ingredients 8

1 cup salsa, plus more, for serving
1 tablespoon fresh lime juice, plus lime wedges, for serving
1 tablespoon Worcestershire sauce
2 cloves garlic
3 tablespoons extra-virgin olive oil
1 1/4 pounds skirt steak, trimmed and cut into 4 pieces
Kosher salt and freshly ground black pepper
Warm tortillas, sliced avocado and fresh cilantro leaves, for serving

Steps:

  • Combine the salsa, lime juice, Worcestershire, garlic and 2 tablespoons of the oil in a blender; puree until smooth. Pour into a resealable plastic bag and add the steak pieces. Seal tightly and rub the steaks with the marinade until evenly coated. Set aside for about 30 minutes at room temperature.
  • Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Remove the steaks from the marinade, allowing the excess to drip off. Discard the marinade. Pat the steaks dry with paper towels and season generously with salt and pepper. Lay the steaks in the skillet and cook, turning once, until browned on the outside and medium-rare, 6 to 8 minutes total. Let the steaks rest for 5 minutes. Serve sliced with warm tortillas, sliced avocado, cilantro leaves, lime wedges and extra salsa to make tacos.

CARNE ASADA TACOS



Carne Asada Tacos image

Categories     Beef     Low Fat     Quick & Easy     Cinco de Mayo     Dinner     Lunch     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

8 corn tortillas
1 teaspoon vegetable oil
6 ounces flank steak, well trimmed, cut lengthwise in half
3/4 teaspoon garlic salt
2 small tomatoes, diced
1/2 small onion, diced
1/2 avocado, diced
Chopped fresh cilantro
Hot pepper sauce (such as Tabasco)

Steps:

  • Wrap tortillas in plastic wrap. Microwave on High until soft and heated through, approximately 1 minute.
  • Heat oil in heavy large skillet over high heat. Season steak with garlic salt. Add steak to skillet and cook until just cooked through, turning once, about 4 minutes. Transfer steak to cutting board and cut into small pieces. Divide beef among tortillas. Top with tomatoes, onion, avocado and cilantro. Serve, passing hot pepper sauce separately.

CARNE ADOBADA: GRILLED ADOBO-MARINATED SKIRT STEAK



Carne Adobada: Grilled Adobo-Marinated Skirt Steak image

Provided by Roberto Santibañez

Categories     Marinate     Cinco de Mayo     Backyard BBQ     Dinner     Steak     Spring     Summer     Birthday     Grill     Grill/Barbecue     Chile Pepper     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 16

For the pasilla-guajillo adobo:
2 ounces pasilla chiles (6), wiped clean, stemmed, slit open, seeded, and deveined
2 ounces guajillo chiles (8), wiped clean, stemmed, slit open, seeded, and deveined
1/4 cup distilled white vinegar
1/4 cup light Mexican beer
1/2 cup chopped white onion
4 garlic cloves, peeled
1 teaspoon fine salt, or 2 teaspoons kosher salt
1/2 teaspoon dried oregano, preferably Mexican
1/4 teaspoon cumin seeds
5 whole cloves
For the steak:
2 pounds skirt steak, cut into four 8- to 9-inch pieces
1 teaspoon fine salt, or 2 teaspoons kosher salt
1/2 cup pasilla-guajillo adobo (above)
About 1 tablespoon mild olive oil or vegetable oil

Steps:

  • Make the adobo:
  • Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until the chiles are fragrant, about 1 minute per batch. Soak the chiles in enough cold water to cover until they're soft, about 30 minutes. Drain and discard the soaking water.
  • Put the vinegar and beer in the blender jar with the chiles and the remaining adobo ingredients. Blend until smooth, at least 3 minutes, adding a little water if necessary to puree. If you like a silky, smooth texture, strain the adobo through a medium-mesh sieve. Set aside 1/2 cup of the adobo to marinate the steak, and keep the rest in an airtight container in the refrigerator for up to five days or in the freezer for up to one month.
  • Make the steak:
  • Pat the steaks dry, season them with the salt, then coat them generously with adobo. Let them marinate in the refrigerator for 1 to 2 hours.
  • Heat a grill or grill pan over medium-high heat. Lightly oil the grill or grill pan and cook the steaks, 3 to 5 minutes on each side for medium-rare, depending on their thickness. Let the steaks rest for 5 minutes before slicing for tacos or serving as whole steaks.

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