Enjoy a mouthwatering and flavorful taco experience with this delicious arrachera skirt steak filling recipe. Tender skirt steak marinated in a savory blend of spices and grilled to perfection for a satisfying and Mexican-inspired taco filling. Serve with warm tortillas and your favorite toppings for a perfect meal.
Ingredients
- 2 pounds skirt steak
- 1/4 cup lime juice
- 1/4 cup orange juice
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon vegetable oil
Directions
- In a large bowl, combine the lime juice, orange juice, soy sauce, Worcestershire sauce, minced garlic, ground cumin, paprika, chili powder, dried oregano, salt, black pepper, and cayenne pepper (if desired). Mix well to create the marinade.
- Place the skirt steak in a shallow dish and pour the marinade over it. Make sure the steak is fully coated. Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to overnight for maximum flavor.
- Preheat your grill to medium-high heat.
- Remove the marinated skirt steak from the refrigerator and let it sit at room temperature for 10-15 minutes.
- Brush the grill grates with vegetable oil to prevent sticking.
- Place the skirt steak on the preheated grill and cook for 4-5 minutes per side, or until desired doneness. The internal temperature should reach 125°F for medium rare.
- Transfer the cooked skirt steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Slice the steak across the grain into thin strips.
- Serve the sliced steak as a filling for warm tortillas. Add your favorite toppings such as diced onions, chopped cilantro, salsa, guacamole, and lime wedges. Enjoy your delicious arrachera skirt steak tacos!
