Make the Best Grilled Steak Ever for Tacos, Fajitas, and More

Juicy, flavorful, and oh-so-easy.

By
Esteban Castillo
Esteban Castillo
Esteban Castillo
Esteban Castillo is a PR/Digital Marketing professional and cookbook author. Esteban specializes in traditional Mexican cuisine and popular adaptations in Chicano (Mexican-American) cuisine. He is the creator of Chicano Eats, his food blog where he shares stories and recipes surrounding his Chicano identity.
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Published August 04, 2023
Esteban Castillo
Platter of Arrachera (Mexican Skirt Steak) Tacos With Lime Wedges, and in the Surroundings, a Bowl of Cilantro Rice, a Bowl of Salsa, a Bowl of Guacamole, and a Tray of Tortillas, All on a Light Teal Kitchen Towel

Simply Recipes / Frank Tiu

I grew up in Southern California, where carne asadas (or barbecues) were a weekly occurrence for my family. It was a way for us to get together at the end of the week and catch up, and a great excuse to turn on the grill and enjoy the warm sunny weather. 

On the table we could always expect a variety of dishes, like ensalada de nopales (cactus salad), salsas, guacamole, arroz rojo (Mexican red rice), and frijoles refritos (refried beans) as well as frijoles charros (cowboy beans). The star of the show was always the carne asada. 

What Is Arrachera?

My family used diezmillo de res, or thinly sliced beef chuck, to make carne asada. My cut of choice for carne asada is arrachera, or skirt steak. It’s a popular cut of beef for carne asada, and is a marbled, slightly thicker piece of beef than diezmillo. 

I think arrachera is a better cut for carne asada because it leaves more room for error on the grill and it takes marinades very well, keeping it tender and juicy.

Arrachera (Mexican Skirt Steak) on a Platter Next to a Bowl of Salsa, a Bowl of Cilantro Rice, a Bowl of Guacamole, a Platter of Tortillas, and Lime Wedges and a Light Teal Kitchen Towel on the Counter

Simply Recipes / Frank Tiu

Prepare the Marinade

To prepare arrachera, I start by making a marinade. Traditionally, a marinade for carne asada consists of either orange juice or lime juice (or a combination of both), a splash of Mexican beer like Corona or Modelo, as well as onion and cilantro. 

I take my marinade up a notch by including fresh sweet pineapple juice to balance out the tart and sharp notes from the citrus, as well as opting for green onions instead of white and adding a serrano pepper for even more depth. 

Fresh pineapple juice is often used in marinades because it carries an enzyme called bromelain which helps tenderize the protein in meat. I highly recommend marinating the arrachera for 3 to 4 hours before cooking so the meat has ample time to absorb all of the flavor. 

Cook the Arrachera

To grill the arrachera, preheat the grill to high and grill for 4 to 5 minutes on each side. Alternatively, you can cook the arrachera indoors on the stovetop. Heat a large cast iron skillet over high heat and cook for 4 to 5 minutes per side. 

Arrachera (Mexican Skirt Steak) on a Platter Next to a Bowl of Salsa, a Bowl of Cilantro Rice, and Lime Wedges on the Counter

Simply Recipes / Frank Tiu

How to Serve

There are many ways to serve arrachera. Aside from using it for tacos, you can also use it as a filling for tortas (sandwiches) or fajitas, but my personal favorite is using arrachera for vampiros. 

Vampiros are a type of taco that originated in the state of Sinaloa, Mexico and consist of corn tortillas topped with shredded queso Oaxaca (or mozzarella). The residual heat from the grill cooks the tortilla until it is nice and crunchy and curls slightly inward, mimicking the shape of a bat or vampire. It’s then topped with chopped cabbage, salsa roja, and a generous scoop of guacamole.

To accompany arrachera, you can’t go wrong with the traditional frijoles de la olla (stove top beans), refried beans (or frijoles puercos), or frijoles charros topped with crispy chorizo and queso fresco. Arroz Mexicano, or fluffy cilantro lime rice, are also good choices.

Storing and Reheating

Store leftover arrachera in an airtight container for up to 4 days. Reheat in the microwave for 1 to 2 minutes until warmed through, or on a skillet over medium-low heat for 3 to 4 minutes until warmed through.

Platter of Arrachera (Mexican Skirt Steak) Tacos With Lime Wedges, and in the Surroundings, a Platter of Arrachera (Mexican Skirt Steak), a Bowl of Cilantro Rice, a Bowl of Salsa, a Bowl of Guacamole, and a Tray of Tortillas, All on a Light Teal Kitchen Towel

Simply Recipes / Frank Tiu

More Meaty Mains on the Grill

Arrachera (Mexican Skirt Steak)

Prep Time 15 mins
Cook Time 10 mins
Marinate 3 hrs
Total Time 3 hrs 25 mins
Servings 4 to 6 servings

Ingredients

  • 4 green onions, trimmed, white and green parts roughly chopped

  • 4 cloves garlic, peeled

  • 1/4 cup cilantro leaves

  • 1 serrano pepper, stem and seeds removed

  • 3/4 cup pineapple juice

  • 1/2 cup blonde Mexican lager (like Corona or Modelo)

  • 1/3 cup lime juice (from 3 to 4 limes)

  • 1 tablespoon neutral cooking oil (like vegetable or avocado)

  • 1 tablespoon Diamond Crystal kosher salt or 1 1/2 teaspoons fine sea salt

  • 2 pounds skirt steak

Method

  1. Make the marinade:

    Add the onions, garlic cloves, cilantro leaves, and serrano pepper to a blender or small food processor. Pour in the pineapple juice, beer, and lime juice. Add in the oil and salt, then blend until completely smooth.

    Cilantro, Green Onions, and Serrano Peppers in a Food Processor Next to a Blue and White Stripped Kitchen Towel

    Simply Recipes / Frank Tiu
    Cilantro Marinade in the Food Processor Next to a Blue and White Stripped Kitchen Towel for Arrachera (Mexican Skirt Steak) Recipe

    Simply Recipes / Frank Tiu
  2. Marinate the steak:

    Place the skirt steak inside a gallon-size resealable plastic bag, then pour in the marinade. Gently press out the air and seal. Make sure to massage the bag to ensure all of the steak is covered in the marinade. Let the skirt steak marinate in the fridge for 3 to 4 hours.

    Skirt Steak in a Large Ziploc Bag With the Marinade for Arrachera Recipe

    Simply Recipes / Frank Tiu
  3. Grill the steak:

    Once you’re ready to grill, preheat the grill to high heat. If needed, clean and oil the grates.

    Remove the steak from the marinade and place flat on the grill, cooking for 4 to 5 minutes. Once the steak releases from the grill, flip and grill for 2 to 5 minutes more for medium doneness, depending on the thickness of the steak and the temperature of your grill. The internal temperature should be 140 to 145°F.

    Arrachera (Mexican Skirt Steak) on a Grill

    Simply Recipes / Frank Tiu
    Skirt Steak Flipped on the Grill for Mexican Skirt Steak Recipe

    Simply Recipes / Frank Tiu
    Cooking Thermometer Used to Check Internal Temperature of Arrachera on the Grill

    Simply Recipes / Frank Tiu
  4. Rest and slice:

    Let rest for 5 minutes, then cut the steak crossways into 3 to 4-inch pieces. Slice the pieces lengthwise into thin strips, against the grain. Alternatively, dice for tacos.

    Refrigerate leftover arrachera in an airtight container for up to 4 days. Reheat in the microwave for 1 to 2 minutes until warmed through, or on a skillet over medium-low heat for 3 to 4 minutes until warmed through.

    Love the recipe? Leave us stars and a comment below!

    Arrachera (Mexican Skirt Steak) Resting on a Baking Tray

    Simply Recipes / Frank Tiu
    Arrachera (Mexican Skirt Steak) Cut Into Slices on a Cutting Board

    Simply Recipes / Frank Tiu
    Arrachera (Mexican Skirt Steak) on a Platter Next to a Bowl of Salsa, a Bowl of Cilantro Rice, a Bowl of Guacamole, a Platter of Tortillas, and Lime Wedges and a Light Teal Kitchen Towel on the Counter

    Simply Recipes / Frank Tiu
Nutrition Facts (per serving)
306 Calories
19g Fat
4g Carbs
29g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 306
% Daily Value*
Total Fat 19g 24%
Saturated Fat 7g 34%
Cholesterol 67mg 22%
Sodium 517mg 22%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 2%
Total Sugars 1g
Protein 29g
Vitamin C 9mg 46%
Calcium 28mg 2%
Iron 3mg 18%
Potassium 447mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.