Inner Skirt Steak (Arrachera)

[James Villa]

Grilled Arrachera (Inner Skirt Steak)

If you are able to purchase from a Latin/Mexican food market ask them to clean (remove fat) and tenderize it for you.
Once you take it home, unpack and cut the skit steak to length that you prefer.
We prefer to purchase the inner skirt steak, we find it more tender. They also sell the outer skirt steak.

Inner Skirt Steak (Arrachera)
Onion Powder
Garlic Powder
Cumin
Fresh Ground Pepper
Ground Sea Salt
Lemon
Fresh Onion (White or Yellow) (sliced rounds)
Favorite Beer (12oz.)
Tortillas (Corn or Flour)

We marinate the skirt steak the night before and use a Tupperware Season-Serve Container.
1. Apply equal parts onion powder, garlic powder, salt and pepper to the bottom of the container.
2. Add cumin to this mix, use lightly.
3. Place a layer of skirt steak down.
4. On top of the layer of skirt steak add the fresh sliced onion
5. Add another layer of skirt steak.
6. Squeeze a half lemon over the skirt steak.

At this point you should have (2) layers of skirt steak.
Now repeat steps 1 thru 6 until you are done preparing the meat.

The next day pour in the (1) can/bottle of beer and put back into the refrigerator for at least 4 hours.
Don't leave beer in the marinade for longer than 24 hours.

Start your favorite Weber grill.

Cook the skirt steak to your desired doneness and warm up your favorite tortillas.
Remember to throw away the marinated onion and liquid.

*Acceptable condiments; Guacamole and Pico De Gallo / Salsa

This is what we grilled at the First Annual TVWBB Upper Midwest Meet.

 

[G Schafer]

Grilled Arrachera (Inner Skirt Steak)

If you are able to purchase from a Latin/Mexican food market ask them to clean (remove fat) and tenderize it for you.
Once you take it home, unpack and cut the skit steak to length that you prefer.
We prefer to purchase the inner skirt steak, we find it more tender. They also sell the outer skirt steak.

Inner Skirt Steak (Arrachera)
Onion Powder
Garlic Powder
Cumin
Fresh Ground Pepper
Ground Sea Salt
Lemon
Fresh Onion (White or Yellow) (sliced rounds)
Favorite Beer (12oz.)
Tortillas (Corn or Flour)

We marinate the skirt steak the night before and use a Tupperware Season-Serve Container.
1. Apply equal parts onion powder, garlic powder, salt and pepper to the bottom of the container.
2. Add cumin to this mix, use lightly.
3. Place a layer of skirt steak down.
4. On top of the layer of skirt steak add the fresh sliced onion
5. Add another layer of skirt steak.
6. Squeeze a half lemon over the skirt steak.

At this point you should have (2) layers of skirt steak.
Now repeat steps 1 thru 6 until you are done preparing the meat.

The next day pour in the (1) can/bottle of beer and put back into the refrigerator for at least 4 hours.
Don't leave beer in the marinade for longer than 24 hours.

Start your favorite Weber grill.

Cook the skirt steak to your desired doneness and warm up your favorite tortillas.
Remember to throw away the marinated onion and liquid.

*Acceptable condiments; Guacamole and Pico De Gallo / Salsa

This is what we grilled at the First Annual TVWBB Upper Midwest Meet.

That was one of the reasons I didn’t take many pictures at the meet. I had a beer in one hand, and one of your mini tacos in the other! Great appetizers!
Gerry