Name: Arrachera (Mexican Skirt Steak) with Chimichurri
Prep time: 420 min
Cook time: 15 min
Total time: 435 min
Yield: 4-6 Servings
Ingredients: For the Steak; 1½ to 2-pound skirt or flank steak; ½ cup diced white onion; 8 garlic cloves, minced; 3 Serrano peppers, seeded and diced; 2 teaspoons kosher salt, divided; Juice of 1 orange; Juice of 1 lime; ¼ cup chopped cilantro; 2 teaspoons smoked paprika; 1 tablespoons Ancho chile powder; 2 teaspoons cumin; 2 teaspoons dried oregano; 1 teaspoon ground pepper; 1 bottle (10 ounces) Mexican beer; For the Chimichurri Sauce; 1 large bunch Italian parsley, stems removed and coarsely chopped; 1 large bunch cilantro, stems removed and coarsely chopped; 2 garlic cloves, finely minced; 3 tablespoons capers, rinsed, dried and chopped; 1 ½ tablespoons red wine vinegar; 1 ½ teaspoons salt; ½ teaspoons red pepper flakes; ½ teaspoon black pepper; ½ cup extra-virgin olive oil (or more as needed to make the sauce the consistency you want)

Mains

Arrachera (Mexican Skirt Steak) with Chimichurri

Author: Mary DiSomma

This delicious recipe for traditional Mexican grilled skirt steak (also known as arrachera). This marinade includes Serrano peppers, orange and lime, combined with spices like smoked paprika, Ancho chile powder, and cumin, for a bright and tangy bite.

The Chimichurri Sauce can be prepared in a food processor, I favor making it by hand with a traditional mortar and pestle (or molcajete) for a more rustic and authentic flavor. A classic chimichurri sauce will add a nice pop of flavor and color to steak, salads, pastas, paninis—actually, it goes on everything!

Arrachera (Mexican Skirt Steak) with Chimichurri

Chimichurri Sauce

Bright and herbaceous, you can make this recipe the traditional way with a mortar and pestle, or it’s easy to whip up in the food processor too! Usually served alongside grilled meats, this sauce is just as good as a dipping sauce for many other foods, like empanadas!

Yield: 1/2 Cup
Prep Time: 5 minutes 5 min
Cook Time: 30 minutes 30 min
Total Time: 35 minutes 35 min

Ingredients

1 large bunch Italian parsley, stems removed and coarsely chopped
1 large bunch cilantro, stems removed and coarsely chopped
2 garlic cloves, finely minced
3 tablespoons capers, rinsed, dried and chopped
1 ½ tablespoons red wine vinegar
1 ½ teaspoons salt
½ teaspoons red pepper flakes
½ teaspoon black pepper
½ cup extra-virgin olive oil (or more as needed to make the sauce the consistency you want)

Instructions

For a Mortar & Pestle

Place parsley, cilantro, garlic and capers in a mortar. Mix with your pestle to combine.
Add the vinegar, salt, red pepper flakes and black pepper and stir with your pestle to combine.
Slowly pour in olive oil and mix well. If the sauce is too thick, add a bit more olive oil
Let sauce rest for 30 minutes before serving.

For a Food Processor

Place parsley, cilantro, garlic, capers, vinegar, salt, red pepper flakes and black pepper into a food processor.
Slowly pour in olive oil and pulse to combine. If the sauce is too thick, add a bit more olive oil.
Let sauce rest for 30 minutes before serving.