Mexican Grilled Skirt Steak Recipes

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GRILLED SKIRT STEAK (ARRACHERAS)



Grilled Skirt Steak (Arracheras) image

Mexican arracheras, like Tex-Mex fajitas, are marinated skirt steaks grilled quickly over high heat to produce a nicely browned crust and pink interior.

Provided by Bill Jamison and Cheryl Alters Jamison

Time 5h40m

Number Of Ingredients 12

2 1- to 1 1/4-lb. skirt steaks, trimmed of membrane and excess fat
1 12-oz. bottle or can beer
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 to 3 tbsp. chipotle hot sauce, such as Tabasco Chipotle Pepper Sauce, plus more for serving
2 tablespoons minced garlic
1 1/2 tablespoons coarse kosher salt
1 1/2 teaspoons ground cumin
3 large red onions, cut into 1/2-in.-thick slices
Vegetable-oil spray
12 flour tortillas (8 in. each), warmed
Lime wedges

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.

Nutrition Facts : Calories 463, Carbohydrate 43, Cholesterol 58, Fat 17, Fiber 3.4, Protein 32, SaturatedFat 5.1, Sodium 1345

BEER-MARINATED GRILLED SKIRT STEAK



Beer-Marinated Grilled Skirt Steak image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 7

1 orange, thinly sliced with peel
1/2 onion, thinly sliced
4 garlic cloves, halved and smashed
2 1/4 pounds skirt steak
Kosher salt and fresh ground black pepper
1 cup light-colored beer (preferably lager style)
1/2 cup soy sauce

Steps:

  • In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Cover with plastic wrap and marinate for 1 hour at room temperature or up to overnight in the refrigerator.
  • Prepare a barbeque on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Serve as desired.

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.

GRILLED SPICE-RUBBED SKIRT STEAK



Grilled Spice-Rubbed Skirt Steak image

Categories     Beef     Garlic     Fourth of July     Backyard BBQ     Steak     Spice     Summer     Grill     Grill/Barbecue     Gourmet

Yield Makes 6 servings

Number Of Ingredients 13

3 garlic cloves
1 1/2 teaspoons kosher salt
1 1/2 teaspoons paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon black pepper
1/2 teaspoon ground cinnamon
Pinch of ground cloves
1 tablespoon olive oil
2 1/4 pounds skirt steak (2 steaks), each halved crosswise
Accompaniments: sweet-potato salad with mustard vinaigrette arugula with lemon and olive oil
Special Equipment
a charcoal grill and a bag of hardwood charcoal, or a gas grill

Steps:

  • Mince garlic and mash to a paste with kosher salt. Stir together spices in a bowl, then stir in garlic and oil until a paste forms. Pat steak dry, then rub all over with paste. Marinate steak in a sealed large plastic bag, chilled, at least 6 hours.
  • Bring steak to room temperature, about 30 minutes.
  • While steak comes to room temperature, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Grill steak on lightly oiled grill rack, uncovered, turning over once, 4 to 6 minutes total for medium-rare.
  • Cut steak diagonally across grain into 1/4-inch-thick slices. Divide sweet-potato salad among 6 plates, then top with steak and arugula.

MEXICAN STREET TACOS



Mexican Street Tacos image

Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 12

2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges

Steps:

  • In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.

MEXICAN CARNE ASADA RECIPE



Mexican Carne Asada Recipe image

Authentic Mexican Carne Asada - Grilled steak, arrachera, or skirt, which has been marinated with lime and garlic and then quickly cooked over high heat served with a stack of hot tortillas and a bold salsa.

Provided by Douglas Cullen

Categories     Main Course

Time 50m

Number Of Ingredients 6

2 pounds skirt steak
10 limes
4 garlic cloves
1 tsp salt
1 large bunch of spring onions (8 to 12)
16 corn or flour tortillas

Steps:

  • LIME GARLIC MARINADE
  • Start with a small bowl
  • Mince the garlic and add to the bowl
  • Squeeze the juice from 8 limes into the bowl
  • Add the salt and mix with a fork
  • SKIRT STEAK
  • Trim the meat of any excess silver membrane
  • Place the skirt steak in a tray and pour half the marinade over it
  • Flip the skirt and pour the other half of the marinade over it
  • Let the meat marinate for 2 hours in the refrigerator
  • Bring the meat to room temperature before grilling
  • Once the meat is marinated, start the charcoal
  • When the coals are at their hottest grill the meat for about 7 or 8 minutes on each side
  • Rest the meat for a few minutes before serving
  • SPRING ONIONS
  • Once the coals are going place the spring onions on the grill.
  • Move them to the side of the grill when you are ready to cook the meat.

Nutrition Facts : ServingSize 1 /4 pound, Calories 939 kcal, Carbohydrate 35 g, Protein 86 g, Fat 51 g, Cholesterol 309 mg, Sodium 620 mg, Sugar 2 g

MEXICAN CARNE ASADA MARINADE WITH SKIRT STEAK



Mexican Carne Asada Marinade with Skirt Steak image

This Mexican carne asada marinade calls for just 4 ingredients (including skirt steak) and is packed with flavor, tenderizing the meat in 20 minutes. It makes the best Mexican skirt steak marinade not only for grilling but also for sautéing, slow cooking, pressure cooking, baking, meal prep, and more.

Provided by Denise Browning

Categories     Condiment

Time 31m

Number Of Ingredients 4

1 lb skirt steak
½ cup olive oil
1 oz taco seasoning (1 bag (see homemade recipe in the notes))
¼ cup lime juice

Steps:

  • Place skirt steak on a cutting board, remove the top fat and silver skin, top with a plastic sheet, and pound the meat with a mallet on both sides until it is about ¼-inch thick (0.5 cm). Slice the steak into 3 to 4 pieces to fit in into the skillet where it will cook.
  • Then, combine the taco seasoning, olive oil, and lime juice in a large Ziploc bag and place the steak inside. Shake to combine!
  • Next, squeeze the air out of the bag, seal, and let the skirt steak marinate at room temp for 20 minutes maximum. If you marinate longer, the meat flavors may get lost.
  • Remove the steak from the bag. Then dab to remove excess moisture from the marinade. This is so the steak can properly sear and get a nice brown crust.
  • Cook the skirt steak either on a charcoal grill (preferred) or in a large cast-iron skillet or griddle. To cook it indoors, heat a cast-iron skillet over high heat for about 3-5 minutes or until super-hot and add the oil. It will shimmer! Place the steak(s) flat (do not overcrowd the pan), lower the heat to medium-high, and cook the steak for 2-3 minutes on each side, or until medium-rare (internal temp: 130 - 135°For 54-57°C).
  • Transfer the steak(s) to a plate and tent with foil. Let it rest for 3-5 minutes and squeeze the juice of a lime on top. Cut into thin slices against the grain.

Nutrition Facts : Calories 429 kcal, Carbohydrate 5 g, Protein 25 g, Fat 35 g, SaturatedFat 7 g, Cholesterol 71 mg, Sodium 648 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

GRILLED MEXICAN STEAK



Grilled Mexican Steak image

This is a great way to serve skirt or flank steak. The two day marinade is worth the wait.

Provided by TA9I

Categories     World Cuisine Recipes     Latin American     Mexican

Time P1DT20m

Yield 6

Number Of Ingredients 9

½ cup cumin seeds
5 jalapeno peppers, seeds and ribs removed, chopped
3 cloves garlic
1 tablespoon cracked black pepper
⅓ cup fresh lime juice
1 ½ teaspoons salt
1 ½ cups olive oil
2 bunches cilantro (leaves and stems)
1 (3 pound) skirt or flank steak

Steps:

  • Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
  • In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
  • Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.

Nutrition Facts : Calories 547.8 calories, Carbohydrate 7.4 g, Cholesterol 71.6 mg, Fat 45.4 g, Fiber 2.1 g, Protein 29.1 g, SaturatedFat 10.8 g, Sodium 675.3 mg, Sugar 1 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.

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