arrachera steak

Flank steak, also known as skirt steak, is a popular and flavorful cut of meat. It is commonly used in Mexican and Southwestern cuisine. Here is an easy recipe for making flank steak:


1 to 1.5 pounds (450 to 680 grams) of flank steak
4 minced garlic cloves
1/4 cup (60 ml) lime juice
1/4 cup (60 ml) orange juice
/4 cup (60 ml) soy sauce
2 tablespoons (30 ml) olive oil
1 teaspoon (5 ml) ground cumin
1 teaspoon (5 ml) paprika
1/2 teaspoon (2.5 ml) chili powder
salt and black pepper to taste


In a bowl, combine chopped garlic, lime juice, orange juice, soy sauce, olive oil, cumin, paprika, chili powder, salt, and black pepper.

Mix well to create a marinade.
Place the flank steak in a bowl or resealable plastic bag.

Pour the marinade over the steak, making sure it is well coated.

Marinate the steak in the refrigerator for at least 1 hour, but preferably overnight for the best flavor.
Preheat your grill or grill to medium-high heat.

Remove the Remove steak from marinade and allow excess marinade to drip off.

Save the marinade for basting.
barbecue Sear the
flank steak for about 4 to 6 minutes per side, depending on the thickness of the steak and the degree of doneness desired.

Brush the steak with the reserved marinade while grilling.
Once the steak is done to your liking, remove from the grill and let sit for a few minutes to allow the juices to disperse.
Cut the skirt into thin strips against the grain.

This will help ensure tenderness.
Serve the flank steak with your choice of sides including warm tortillas, guacamole, salsa, rice and beans.
Enjoy your delicious grilled brisket!

Note: If you don’t have a grill or grill, you can also cook the brisket in a hot skillet or under the grill in your oven. .


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