Costco Arrachera Steak Recipes

ARRACHERA (MEXICAN SKIRT STEAK FOR TACOS)

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.

ARRACHERA (SKIRT STEAK TACO FILLING)

Steps:

• Sprinkle each piece of skirt steak with the sazon and white pepper. Stack the seasoned steaks in a deep dish as you season them. Pour the beer over the steaks. Cover the dish and refrigerate for 2 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate. Remove the steaks from the dish and discard the marinade.
• Cook the skirt steaks on the prepared grill until they are very firm, hot, and gray in the center, 7 to 10 minutes per side.

GRILLED SKIRT STEAK (ARRACHERAS)

Steps:

• Cut each steak in half crosswise. Put in a large resealable plastic bag. Stir together beer, orange juice, lime juice, hot sauce, and garlic, then pour over steaks. Seal bag and refrigerate at least 5 hours and up to overnight.
• Prepare a gas or charcoal grill for medium-high heat (see "Set Up Your Grill: Direct Grilling," below). Keep a spray bottle filled with water on hand for any flare-ups.
• Drain meat and discard marinade. Blot dry with paper towels. Mix salt and cumin and rub into meat. Spray onions lightly with oil and set, with steaks, on a cleaned and oiled cooking grate. Do not cover. For medium-rare to medium doneness (cut to check), grill steaks 3 to 4 minutes per side if less than 1/2 in. thick; add 1 more minute per side if more than 1/2 in. thick. Turn steaks at least once while grilling (more if juice starts to pool on surface). Grill onions, turning once, until browned on both sides and cooked through, 8 to 10 minutes total.
• After removing steaks from grill, let rest 5 minutes (so juices redistribute through the meat) before slicing. With a sharp knife at a slight diagonal, cut across grain into thin strips. Serve meat and onions with tortillas, lime wedges, and hot sauce.
• Set up your grill: Direct Grilling
• ON CHARCOAL: Ignite 75 to 85 briquets in a chimney starter (or on the fuel grate); open grill vents. When coals are coated with ash, spread into an even layer (if you like, leave a small area empty to create a cooler zone). Check heat: If you can hold your hand 1 or 2 in. above cooking-grate level only 1 to 2 seconds, that's high heat. For medium-high heat, wait until you can hold your hand there only 2 to 3 seconds.
• ON GAS: Turn all burners to high, close lid, and heat for 15 minutes. Then adjust to desired heat.
• Note: Nutritional analysis is per serving.

ARRACHERA - MEXICAN SKIRT STEAK

Steps:

• Add cilantro, lemon juice, cumin powder, red pepper/paprika powder, cilantro and salt to mixer. Grind to create coarse marinade. Add little water if necessary. Marinade skirt steak in the marinade for 2 hours, ideally overnight
• In a preheated non stick griddle or stove top grill add olive oil. Make sure the pan in screaming hot. Now add marinated skirt steak pieces. Cook for 2 minutes on each side
• Once the steak has nice grill marks transfer to serving dish
• Wallah! Your Arrachera (Mexican skirt streak) is ready.

SKIRT STEAK WITH ARRACHERA RUB

Steps:

• Combine all spice ingredients in a mixing bowl.
• Cut skirt steak into three-inch wide pieces WITH the direction of the grain.
• Season steak pieces evenly with spice rub. Cover tightly in plastic wrap or zipper-locking plastic bag. Refrigerate at least one hour or overnight before cooking.
• Grill steaks over high heat to medium rare. Allow to rest five minutes before serving. Slice against the grain in thin strips.