Searching for an authentic Mexican skirt steak marinade that will tantalize your taste buds and transport you to the vibrant streets of Mexico? Look no further! In this article, we will take you on a culinary journey, exploring the secrets of crafting the perfect marinade that will elevate your skirt steak to new heights of flavor. From selecting the finest ingredients, such as fresh herbs, zesty citrus juices, and aromatic spices, to achieving the ideal balance of flavors, we will guide you through every step of the process. Whether you're a seasoned grill master or a home cook looking to impress your friends and family, this article will provide you with all the knowledge and inspiration you need to create an authentic Mexican skirt steak marinade that will leave a lasting impression.
Here are our top 7 tried and tested recipes!
ARRACHERA (MEXICAN SKIRT STEAK FOR TACOS)
This is a recipe for traditional arrachera, which is a thinly sliced skirt steak with seasonings. The longer it marinates, the more robust the flavor will be. Heat tortillas on the grill or in the microwave. Serve the arrachera with warmed tortillas and your favorite taco toppings, such as onion, cilantro, hot sauce, lettuce, cheese, etc.
Provided by melodie
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 6
Number Of Ingredients 6
Steps:
- Place a single layer of steak in a shallow casserole dish. Sprinkle a portion of lime juice, sazon, and adobo seasoning. Top with chopped onion pieces. Repeat layers until all pieces of steak are seasoned. Pour beer over the mixture. Cover and refrigerate for 1 to 24 hours.
- Preheat a grill to medium-high. Discard marinade. Grill steak until lightly charred on the outside but still slightly tender in the center for medium doneness, 6 to 7 minutes per side.
Nutrition Facts : Calories 173.9 calories, Carbohydrate 6.2 g, Cholesterol 33.7 mg, Fat 6.4 g, Fiber 1.2 g, Protein 18.9 g, SaturatedFat 2.6 g, Sodium 413.9 mg, Sugar 0.9 g
SKIRT STEAK MARINADE
Skirt Steak Marinade is the perfect combination of spices and sauces to create a flavor that really pops! This incredible marinade works for more than just skirt steak too!
Provided by Alyssa Rivers
Categories Main Course Sauce
Time 2h10m
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper.
- Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
Nutrition Facts : Calories 332 kcal, Carbohydrate 9 g, Protein 3 g, Fat 33 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 15 mg, Sodium 1591 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 24 g, ServingSize 1 serving
MEXICAN SKIRT STEAK
Provided by Food Network Kitchen
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Combine the salsa, lime juice, Worcestershire, garlic and 2 tablespoons of the oil in a blender; puree until smooth. Pour into a resealable plastic bag and add the steak pieces. Seal tightly and rub the steaks with the marinade until evenly coated. Set aside for about 30 minutes at room temperature.
- Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Remove the steaks from the marinade, allowing the excess to drip off. Discard the marinade. Pat the steaks dry with paper towels and season generously with salt and pepper. Lay the steaks in the skillet and cook, turning once, until browned on the outside and medium-rare, 6 to 8 minutes total. Let the steaks rest for 5 minutes. Serve sliced with warm tortillas, sliced avocado, cilantro leaves, lime wedges and extra salsa to make tacos.
MEXICAN CARNE ASADA MARINADE WITH SKIRT STEAK
This Mexican carne asada marinade calls for just 4 ingredients (including skirt steak) and is packed with flavor, tenderizing the meat in 20 minutes. It makes the best Mexican skirt steak marinade not only for grilling but also for sautéing, slow cooking, pressure cooking, baking, meal prep, and more.
Provided by Denise Browning
Categories Condiment
Time 31m
Number Of Ingredients 4
Steps:
- Place skirt steak on a cutting board, remove the top fat and silver skin, top with a plastic sheet, and pound the meat with a mallet on both sides until it is about ¼-inch thick (0.5 cm). Slice the steak into 3 to 4 pieces to fit in into the skillet where it will cook.
- Then, combine the taco seasoning, olive oil, and lime juice in a large Ziploc bag and place the steak inside. Shake to combine!
- Next, squeeze the air out of the bag, seal, and let the skirt steak marinate at room temp for 20 minutes maximum. If you marinate longer, the meat flavors may get lost.
- Remove the steak from the bag. Then dab to remove excess moisture from the marinade. This is so the steak can properly sear and get a nice brown crust.
- Cook the skirt steak either on a charcoal grill (preferred) or in a large cast-iron skillet or griddle. To cook it indoors, heat a cast-iron skillet over high heat for about 3-5 minutes or until super-hot and add the oil. It will shimmer! Place the steak(s) flat (do not overcrowd the pan), lower the heat to medium-high, and cook the steak for 2-3 minutes on each side, or until medium-rare (internal temp: 130 - 135°For 54-57°C).
- Transfer the steak(s) to a plate and tent with foil. Let it rest for 3-5 minutes and squeeze the juice of a lime on top. Cut into thin slices against the grain.
Nutrition Facts : Calories 429 kcal, Carbohydrate 5 g, Protein 25 g, Fat 35 g, SaturatedFat 7 g, Cholesterol 71 mg, Sodium 648 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SKIRT STEAK FAJITAS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cut the skirt steak into 3 equal size pieces and place in a gallon-sized resealable bag.
- Combine the olive oil, lime juice, soy sauce, salt, chile powder and cumin in a bowl. Reserve about 1/4 cup marinade in a squeeze bottle for later use, then pour the rest into the bag with the steaks. Seal the bag and press out all the air, making sure all sides of the steaks are evenly coated. Refrigerate for at least 30 minutes.
- Remove the steaks from the bag and shake off any excess marinade. Place on a wire rack-lined baking sheet and return to the fridge, uncovered, for another 2 hours. (This will make sure the steaks get a beautiful rich color when seared.)
- Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil. Give the steaks a generous sprinkle of salt, then put in the hot skillet. Sear until a crust has developed, 2 to 3 minutes per side. Remove to a cutting board. Without cleaning the skillet, add the remaining tablespoon canola oil, followed by the peppers and onions, and cook until slightly softened, 5 to 6 minutes.
- Meanwhile, slice each steak in half with the grain. Now turn the steaks 90 degrees and slice against the grain into 1/4-inch strips. When the peppers and onions are almost finished cooking, add the steak to the hot skillet for a final sizzle and season with salt and pepper. Squirt the reserved marinade into the hot skillet to create a steamy sizzle. Serve with the tortillas and any toppings you wish.
AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)
On weekend getaways from San Diego to the beaches in Ensenada and Rosarito (Baja California), I found my favorite meal in the delicious soft skirt steak tacos sold by the taqueria street vendors. This recipe tastes exactly how I remember them - without having to make the trip across the border. Muy bueno! Top with some freshly squeezed lime juice and spicy salsa if you like.
Provided by Wendy H
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 16
Number Of Ingredients 12
Steps:
- Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
- Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
- Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
- Add steak to each tortilla and top with white onion and cilantro.
Nutrition Facts : Calories 154.8 calories, Carbohydrate 16.9 g, Cholesterol 19 mg, Fat 4.3 g, Fiber 1.9 g, Protein 12.2 g, SaturatedFat 1.6 g, Sodium 178.6 mg, Sugar 4.2 g
GOOD EATS SKIRT STEAK (MARINADE) - GREAT FOR FAJITAS!
It is interesting how he puts the steaks right on the coals, hence the need for a blow dryer. It's a good episode to watch to see how creative he is. **If you don't do it directly on the hot coals, you need to cook it longer, like 2-3 minutes per side (and watch for flare ups). Really, you can make it any way you like! I sometimes use the broiler - heat up a cast iron skillet then place the steaks on it to broil - or just a quick pan fry with some olive oil. Oh, and DEFINITELY pay attention to the way to cut the steak, it makes all the difference! Makes a great marinade on whatever meat you choose :) Prep time includes a one hour marinating time.
Provided by mikey ev
Categories Steak
Time 1h27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree.
- In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
- Remove steak from bag and pat dry with paper towels.
- Heat charcoal, preferably natural chunk, until grey ash appears.
- Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly onto hot coals for 1 minute per side.
- When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
- Remove meat from foil, reserving foil and juices.
- Slice thinly across the grain of the meat. Return to foil pouch and toss with juice.
- Serve with grilled peppers and onions, if desired.
Nutrition Facts : Calories 769.8, Fat 50, SaturatedFat 11.9, Cholesterol 133.7, Sodium 1521.9, Carbohydrate 14.6, Fiber 0.8, Sugar 11, Protein 63.8
Tips for Making the Best Authentic Mexican Skirt Steak Marinade
- Choose the right cut of meat. Skirt steak is the best cut for this marinade, as it is thin and flavorful. Look for skirt steak that is about 1 inch thick and has a good amount of marbling.
- Make sure the meat is at room temperature before marinating. This will help the marinade penetrate the meat more evenly.
- Use a flavorful marinade. The marinade in this recipe is packed with flavor, thanks to the combination of chili powder, cumin, garlic, and lime juice. You can adjust the amount of each ingredient to suit your taste.
- Marinate the meat for at least 30 minutes, but no longer than 24 hours. Marinating the meat for too long can make it tough.
- Cook the meat over high heat. This will help to create a nice crust on the meat and lock in the juices.
- Serve the meat with your favorite Mexican sides. This marinade is perfect for skirt steak tacos, burritos, or fajitas.
Conclusion
This authentic Mexican skirt steak marinade is the perfect way to add flavor and tenderness to your next steak. The combination of chili powder, cumin, garlic, and lime juice creates a marinade that is both flavorful and versatile. Whether you are grilling, pan-frying, or roasting your skirt steak, this marinade is sure to please. So next time you are looking for a delicious and easy way to cook skirt steak, give this marinade a try.
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