Will rob [Mexican Steak Recipe] – Healthy Insider

Evoke the flavors of Mexico in this delicious dish Aracela Steak recipe. Dry-rubbed skirt steak is grilled to perfection and can be enjoyed with tacos, burritos, or whatever you like!

What is Aracela?

Arrachera means “skirt steak” in Spanish, which is why Arrachera is usually made from the cow’s skirt cut. This is a traditional Mexican recipe used in any recipe that calls for “carne asada” (grilled meat) such as tacos, burritos, or even enchiladas. Typically it uses a citrus marinade and is pan-fried or grilled so it’s crispy on the outside and juicy on the inside. The perfect delicious beef recipe!

Why make this recipe?

• Affordable price – Skirt steak is generally a more affordable cut of beef. That doesn’t mean it doesn’t taste good! Skirt steak is known to be rich in flavor rather than tender in texture like other steaks.
• Quick + Easy – Aracela/skirt steak cooks quickly, so if you make the marinade in advance, your protein will be ready quickly. An easy weeknight dinner or better yet, Taco Tuesday?
• Great source of protein – Once your aracela is cooked, it becomes an excellent source of protein that can be added to any recipe. See below for suggestions on how to serve aracela.

Ingredients of Aracela

• Skirt Steak – Like I mentioned above, arrachera is usually made from skirt steak (literally means skirt). That being said, you can also use this marinade for different cuts of steak.
• garlic cloves – It’s best to use fresh minced garlic cloves
• spices – Paprika, cumin, paprika, salt and pepper.
• dried oregano – Mexican oregano is ideal, if you can find it, but regular oregano will work too.
• lemon+lime – Juice of both. If you only have limes, you can add two limes, or if you only have lemons, you can add two lemons.
• olive oil – For cooking flank steak.

How to Make Aracela Steak

Step 1: Tenderize the meat

Place skirt steak on a cutting board and cover with plastic wrap. Pound the meat with a mallet to tenderize it until it is 1/2 inch thick (if you don’t have a mallet, you can use a hammer or other hard object!).

Step 2: Marinate the meat

Mix together all spices and herbs in a small bowl. Place the steaks in a large roasting pan or pan and top with the garlic cloves and spice/herb mixture. Use your hands to rub the meat in on both sides. Rub the lemon and lime juice over the steak, making sure to soak both sides well. Let the meat marinate at room temperature for 30 minutes. If making ahead, you can cover and store in the refrigerator for a few hours or overnight. Bring to room temperature before cooking.

Step 3: Cook the meat

Heat a cast iron skillet over high heat and add olive oil. Add steak and sear for 2-3 minutes on each side, or until desired doneness. Typically, arrachera is served medium-rare (135–145°F) or medium-rare (130-140°F). Remove steak from heat, let rest for 10 minutes, then slice against the grain. Top with fresh chopped cilantro and serve as desired (see below).

How to Serve Aracela

Traditionally, arrachera is tacos arrachera made inside a corn tortilla. Or, you can add it to burritos, quesadillas, or enchiladas.

You can also add aracela steak to taco bowls or sandwiches with some homemade green salsa or pico de gallo (kind of like a taco!)

This Aracela Steak would also be delicious served with a salad or even rice and beans. Don’t forget a spoonful of guacamole!

Pro Tips + Advice

Storage instructions

I find that freshly cooked steak tastes best. That said, leftovers can be kept in the refrigerator for up to 3 days. Heat in the microwave or on the stove top over low heat to warm but not overcook.

refrigerator: If you want to freeze this aracella recipe, I recommend marinating the flank steak first and then freezing it before cooking. Then defrost and cook as directed.

More Mexican inspired recipes:

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Will rob

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Evoke the flavors of Mexico in this delicious dish Aracela Steak recipe. Dry-rubbed skirt steak grilled to perfection and ready to serve with tacos, enchiladas, or whatever you like!

• author: Davida Leder
• Preparation time: 35 minutes
• Cooking time: 5 minutes
• Total time: 40 minutes
• yield: 4 number of copies 1x
• category: dinner
• method: chef
• gourmet food: Mexican
• diet: gluten free

• 2 pound skirt steak
• 3 garlic cloves, minced
• 2 teaspoons chili
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• 1 tablespoon dried oregano
• 1 teaspoon Salt
• 1/4 teaspoon black pepper
• Juice, 1 lime
• Juice, 1 lemon
• 1 tablespoon Olive oil (to oil the skillet)
• fresh cilantro, chopped

1. Place skirt steak on a cutting board and cover with plastic wrap. Pound the meat with a mallet to tenderize it until it is 1/2 inch thick (if you don’t have a mallet, you can use a hammer or other hard object!).
2. Mix together all spices and herbs in a small bowl.
3. Place the steaks in a large roasting pan and top with the garlic cloves and spice/herb mixture. Use your hands to rub the meat in on both sides.
4. Rub the lemon and lime juice over the steak, making sure to soak both sides well.
5. Let the meat marinate at room temperature for 30 minutes. If making ahead, you can cover and store in the refrigerator for a few hours or overnight. Bring to room temperature before cooking.
6. Heat a cast iron skillet over high heat and add olive oil.
7. Add steak and sear for 2-3 minutes on each side, or until desired doneness. Typically, arrachera is served medium-rare (135–145°F) or medium-rare (130-140°F).
8. Remove steak from heat, let rest for 10 minutes, then slice against the grain.
9. Sprinkle top with fresh chopped cilantro and serve as desired (see serving suggestions above).