Grilled Skirt Steak (Arrachera)
Marinated skirt or flank steak grilled over charcoal. The classic Mexican protein: serve with rice, beans, nopales, tortillas or simply with lime.
20 min4 servingsMediumMexican
256kcal / serving
26.9 gprotein
4.8 gcarbs
13.9 gfat
Ingredients
- 500 grams skirt steak or flank steak
- orange juice, al gusto
- 2 tablespoons lime juice
- 4 cloves garlic
- 1 teaspoon ground árbol chile
- 1 teaspoon ground cumin
- 1 tablespoons vegetable oil
- 1 to taste salt and pepper
Directions
- Emulsify citrus juices with oil, muddled garlic, árbol chile, and spices to create a balanced acidic marinade.
- Marinate the skirt steak in the refrigerator for 4 to 12 hours to allow partial protein denaturation and aromatic absorption.
- Preheat grill or cast iron to the oil's smoke point to ensure optimal Maillard reaction.
- Sear the steak for 3-4 minutes per side, aiming for a caramelized crust, removing when it reaches an internal temperature of 55°C (medium).
- Rest the meat for 5 minutes tented with aluminum foil to redistribute internal juices towards the peripheral fibers.
- Identify the direction of the grain and make crosswise cuts (against the grain) into uniform 1 cm strips.
- Portion into 150g servings for macro control and airtight storage.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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