How to make it

  • 1.Sprinkle each piece of skirt steak with the sazon and white pepper. Stack the seasoned steaks in a deep dish as you season them. Pour the beer over the steaks. Cover the dish and refrigerate for 2 hours.
  • 2.Preheat an outdoor grill for high heat and lightly oil the grate. Remove the steaks from the dish and discard the marinade.
  • 3.Cook the skirt steaks on the prepared grill until they are very firm, hot, and gray in the center, 7 to 10 minutes per side.
Rhianna's Pic of Arranchera tacos   Close

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    " It was excellent "
    rhianna ate it and said...
    I made this 2 days ago because I found actual "arrachera" steak meat at a little "carniceria"!! It is a very thin slice of fibrous skirt steak, cut differently than in American grocery stores. This recipe was very tasty, especially the next day when flavors had mellowed. I served it on corn tortillas filled with the bits of meat, a guacamole~salsa with lots of cilantro (=coriander leaves), grated quesadilla cheese, slivered lettuce, diced tomato, & lemon juice squeezed over all. (I added a tiny dollop of sour cream primarily for looks, as it really wasn't necessary.) This was accompanied by beans, Mexican/Spanish rice, a small amount of extra lettuce & tomato, & a lemon wedge (as I was out of limes). {See my photo above.} I love the way Mexicans serve their tacos - it's usually the meat on 2 small soft corn tortillas. The diners add what they want from the following: a thin guacamole, several types of salsas, pico de gallo (=diced tomato, onion, & jalapeno), cilantro, onions, & lime wedges! So fresh & delicious!

    I did not care much for the taste of Goya's Sazon, & so next time I'll try to make another Latino/Mexican seasoning salt for it. Besides Goya, will you please suggest some other seasoning salts to try, ShareBear? I have "achiote"/annatto nuggets, "culantro"/coriander powder, garlic in many forms (fresh, powdered, & salt), & plenty of other spices, so I could make my own, but if you'll suggest some seasoning salt recipes here, I'd try that. Thank you!!
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  • sharebear1 8 years ago
    I had another reviewer from AR use london broil instead of skirt steak and she said it turned out great! I would say that it would be okay to sub between the two just make sure to slice it thin.
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    " It was excellent "
    rhianna ate it and said...
    I so want to make this the next time I have skirt steak AND beer! Is flank steak the same as skirt, & has same results in taste & texture? Or do I need to make sure it's labeled skirt steak? ~ Thanks for the recipe!!
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