Arrachera a la Parrilla (Grilled Skirt Steak with Lime and Garlic)
Why this recipe works
- Bright, savoury marinade: Lime, garlic, cumin and oregano season the steak quickly without masking the beefy flavour of skirt steak.
- Fast cooking: Skirt steak is thin and cooks rapidly over high heat, making it well suited to a short marinade and quick grilling.
- Easy taco-style serving: Warm tortillas and a simple onion-coriander topping turn the grilled steak into a flexible, shareable meal.
Get the most out of this recipe
Timing notes
- Keep the marinade brief: The lime-based marinade seasons quickly; leaving the steak for too long can make the surface texture less pleasant.
- Rest before slicing: A short rest lets the juices settle so the steak slices more cleanly and stays juicier in the tortillas.
- Serve straight after slicing: Arrachera is best while warm and freshly cut, before the thin slices lose their grill-charred texture.
Texture tips
- Slice against the grain: Skirt steak has long, visible fibres; cutting across them shortens the fibres and makes each bite noticeably more tender.
- Avoid overcooking: Because the steak is thin, it can dry out quickly. Pull it from the grill once it is charred and cooked to your preference.
Authenticity notes
- Taco-style serving: Serving grilled arrachera with warm corn tortillas, onion and coriander keeps the presentation simple and recognisably Mexican.
- Fresh garnish balance: The onion and coriander topping adds freshness and crunch to balance the rich, charred beef.
Common mistakes
- Watch the grill heat: High heat gives the best char, but if the outside is darkening too fast, move the steak to a slightly cooler part of the grill.
- Do not slice immediately: Cutting the steak straight off the grill can send the juices onto the board instead of keeping them in the meat.
Equipment you'll need
Ingredients
Instructions
- Finely grate or crush the garlic into a mixing bowl. Zest 1 lime into the bowl, then squeeze in the juice from both limes. Stir in the olive oil, ground cumin, dried oregano and fine sea salt.
- Add the beef skirt steak and turn to coat well. Cover and leave to marinate for 20 minutes at room temperature.
- Meanwhile, finely chop the white onion and fresh coriander, then mix together for a simple topping. Set aside.
- Heat a barbecue grill to high. Lift the steak from the marinade and grill for 2 to 4 minutes per side, until nicely charred and cooked to your liking.
- Transfer the steak to a board and rest for 5 minutes. Warm the corn tortillas on the grill for 20 to 30 seconds per side, just until pliable and lightly toasted.
- Slice the steak thinly against the grain. Serve immediately with the warm tortillas and the onion and coriander topping.
Recipe notes
Tips
- Skirt steak has a strong grain, so take a moment to spot the direction of the fibres and slice across them for the most tender result.
- If your grill runs very hot, move the steak to a slightly cooler spot after searing to avoid over-charring before it is cooked through.
Substitutions
- Replace Lime with Lemon for a slightly softer, less sharp citrus flavour.
- Replace White onion with Red onion for a sweeter, punchier topping.
Storage
- Refrigerate up to 3 days
- Cool leftover steak, then refrigerate in a sealed container. Reheat gently in a hot frying pan with a splash of water until piping hot, or enjoy cold sliced in tortillas; freeze sliced steak for up to 2 months and defrost overnight in the fridge.
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Recipe overview
- Servings: 2 servings
- Total time: 45min (20min active)
- Difficulty: Easy
- Cuisine: Mexican
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