Citrus and chilli marinated skirt steak, grilled to perfection.
About this recipe
Beef skirt steak marinated in a citrus, chilli and spice blend, grilled over high heat for a caramelised exterior and juicy interior. A Mexican barbecue classic.
History & Origin
Marinated arrachera (skirt steak) is one of the most iconic dishes in northern Mexican cuisine and a staple of barbecues celebrated across the country. Arrachera comes from the diaphragm of the cow and was for decades considered an inexpensive, underappreciated cut, mainly used for shredded beef or simple tacos. However, from the 1980s onwards, arrachera underwent a gastronomic transformation that elevated it to one of the most popular and sought-after cuts in Mexico. The secret to great arrachera lies in the marinade. Families from northern Mexico, particularly in Nuevo León, Sonora and Chihuahua, developed marinade recipes combining citrus juices such as lime and orange with dried chillies, garlic, cumin and aromatic herbs. The citrus acids tenderise the meat fibres whilst the chillies and spices infuse every bit with flavour. The ideal marinade should rest for at least 4 hours, though many expert grillers leave it overnight for complete flavour penetration. The cooking technique is equally important: high, direct heat for just a few minutes per side, so the exterior caramelises without the interior drying out. It is served sliced against the grain, accompanied by guacamole, charro beans, grilled spring onions and freshly made flour tortillas.
Estimated cost
£11.00
Total cost
£2.75
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
380
Calories
35g
Protein
8g
Carbohydrates
22g
Fat
1g
Fibre
680mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Prepare the marinade by mixing the juice of 3 limes, juice of 2 oranges, 4 minced garlic cloves, 2 tablespoons soy sauce, 1 tablespoon ground cumin, 1 teaspoon ancho chilli powder, salt and pepper to taste.
💡 Orange juice provides natural sweetness that helps caramelise the meat.
- 2
Place the skirt steak in a plastic bag or lidded container. Pour the marinade over the meat, ensuring it is completely covered. Refrigerate for at least 4 hours, ideally overnight.
💡 Turn the meat halfway through marinating for even penetration.
- 3
Remove the meat from the fridge 30 minutes before cooking to bring it to room temperature. Preheat the grill or cast iron pan to very high heat.
- 4
Grill the steak for 4-5 minutes per side for medium. Do not move it during cooking to achieve good grill marks and caramelisation.
💡 For medium-rare, 3 minutes per side; for well done, 6 minutes per side.
- 5
Remove the meat from the grill and let it rest for 5 minutes covered with foil. Slice into thin strips against the grain. Serve with flour tortillas, guacamole and grilled spring onions.
💡 Cutting against the grain is essential for tender results.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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