Is That Really Your Arrachera Recipe?

I cook with wine, sometimes I even add it to the food. — W.C. Fields

Arrachera, or Mexican skirt steak, is a delightful and flavorful dish that will elevate your grilling game. Let’s dive into this recipe and make sure we do justice to this classic Mexican dish.

Arrachera (Mexican Skirt Steak)

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

Marinade Preparation:

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.

1. 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.

Cooking:

1. 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.

1. Rest and slice:

• Let the steak 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.

Serving:

• 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. Another delicious option is using arrachera for vampiros, a type of taco that originates from the state of Sinaloa, Mexico. Pair it with traditional sides like frijoles de la olla, refried beans, or creamy cilantro lime rice.

Wine Pairing: To complement the bold flavors of the arrachera, I recommend pairing it with a full-bodied and robust red wine like the 2017 Catena Zapata Malbec from Mendoza, Argentina. The wine’s rich fruit flavors and spicy notes will perfectly complement the marinade and accentuate the dish’s smokiness.

Now, let’s get grilling and savor every bite of this exquisite arrachera! And please, for the love of food, use quality wine in the marinade, not the cheap stuff you’ve been secretly hoarding in the back of your pantry. Cheers!

I hope you enjoy this recipe. Be sure to subscribe for more. If you think there is anything that needs to be corrected or added to this recipe, please feel free to leave a comment, or don’t.