Best for: A sizzling platter for a crowd that loves to build their own.
Arrachera — skirt steak — is the classic fajita cut in northern Mexico, marinated with lime and beer and grilled hard and fast. Served on a sizzling cast-iron platter with charred peppers and onions, it is built for warm tortillas and cold drinks.
Grill: Direct high heat; 500°F, with a cast-iron skillet or fajita platter. Equipment: Grill, 12-inch cast-iron skillet, tongs, thermometer, sharp knife.
Ingredients
Marinate: 1 hour. Rest: 10 minutes. Total: 1 hour 45 minutes.
Steak and marinade
- 2 lb skirt steak (arrachera)
- 1/4 cup fresh lime juice
- 1/4 cup Mexican lager beer
- 2 tablespoons neutral oil
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ancho chile powder
- 1 1/2 teaspoons fine table salt
Vegetables and serving
- 2 bell peppers (mixed colors), sliced
- 1 large white onion, sliced
- 1 tablespoon neutral oil
- 1/2 teaspoon fine table salt
- 12 flour tortillas
- 1/2 cup Mexican crema or sour cream
- 2 limes, cut into wedges
Directions
Whisk the lime juice, beer, oil, garlic, cumin, ancho powder, and salt. Coat the steak and refrigerate for 1 hour.
Lift the steak from the marinade and pat it dry; discard the marinade. Heat the grill to 500°F and set the cast-iron skillet on the grate to preheat.
Grill the steak for 3–4 minutes per side, until charred and the thickest part reaches 130–135°F for medium-rare. Rest for 10 minutes.
While the steak rests, add the oil to the hot skillet and cook the peppers and onion with the salt for 6–8 minutes, until charred at the edges and just tender.
Warm the tortillas on the grill for about 30 seconds per side and keep them wrapped in a clean towel.
Slice the steak thinly against the grain and pile it over the peppers and onions in the skillet. Serve sizzling with the tortillas, crema, and lime wedges.
Grilling tip: Skirt steak has long, obvious grain — slice perpendicular to it, or the fajitas will chew like rubber bands.
