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Grilled Skirt Steak (Arracheras)

Photo: Annabelle Breakey; Styling: Dan Becker
Total time 5 hrs, 40 mins
Yield Makes 6 to 8 servings
Mexican arracheras, like Tex-Mex fajitas, are marinated skirt steaks grilled quickly over high heat to produce a nicely browned crust and pink interior.


  • 2 1- to 1 1/4-lb. skirt steaks, trimmed of membrane and excess fat
  • 1 12-oz. bottle or can beer
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lime juice
  • 2 to 3 tbsp. chipotle hot sauce, such as Tabasco Chipotle Pepper Sauce, plus more for serving
  • 2 tablespoons minced garlic
  • 1 1/2 tablespoons coarse kosher salt
  • 1 1/2 teaspoons ground cumin
  • 3 large red onions, cut into 1/2-in.-thick slices
  • Vegetable-oil spray
  • 12 flour tortillas (8 in. each), warmed
  • Lime wedges

Nutrition Information

  • calories 463
  • caloriesfromfat 33 %
  • protein 32 g
  • fat 17 g
  • satfat 5.1 g
  • carbohydrate 43 g
  • fiber 3.4 g
  • sodium 1345 mg
  • cholesterol 58 mg

How to Make It

  1. Cut each steak in half crosswise. Put in a large resealable plastic bag. Stir together beer, orange juice, lime juice, hot sauce, and garlic, then pour over steaks. Seal bag and refrigerate at least 5 hours and up to overnight.

  2. Prepare a gas or charcoal grill for medium-high heat (see "Set Up Your Grill: Direct Grilling," below). Keep a spray bottle filled with water on hand for any flare-ups.

  3. Drain meat and discard marinade. Blot dry with paper towels. Mix salt and cumin and rub into meat. Spray onions lightly with oil and set, with steaks, on a cleaned and oiled cooking grate. Do not cover. For medium-rare to medium doneness (cut to check), grill steaks 3 to 4 minutes per side if less than 1/2 in. thick; add 1 more minute per side if more than 1/2 in. thick. Turn steaks at least once while grilling (more if juice starts to pool on surface). Grill onions, turning once, until browned on both sides and cooked through, 8 to 10 minutes total.

  4. After removing steaks from grill, let rest 5 minutes (so juices redistribute through the meat) before slicing. With a sharp knife at a slight diagonal, cut across grain into thin strips. Serve meat and onions with tortillas, lime wedges, and hot sauce.

  5. Set up your grill: Direct Grilling

  6. ON CHARCOAL: Ignite 75 to 85 briquets in a chimney starter (or on the fuel grate); open grill vents. When coals are coated with ash, spread into an even layer (if you like, leave a small area empty to create a cooler zone). Check heat: If you can hold your hand 1 or 2 in. above cooking-grate level only 1 to 2 seconds, that's high heat. For medium-high heat, wait until you can hold your hand there only 2 to 3 seconds.

  7. ON GAS: Turn all burners to high, close lid, and heat for 15 minutes. Then adjust to desired heat.

  8. Note: Nutritional analysis is per serving.

Smoke & Spice; The Big Book of Outdoor Cooking & Entertaining