Ingredients:

  • 1/4 cup orange juice (60 ml), freshly squeezed
  • 1/4 cup lime juice (60 ml), freshly squeezed
  • 2 tablespoons olive oil (30 ml)
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder (15 ml)
  • 1 teaspoon cumin (5 ml)
  • 1/2 teaspoon smoked paprika (2.5 ml)
  • 1/2 teaspoon dried oregano (2.5 ml)
  • 1/4 teaspoon cayenne pepper (1.25 ml), optional (for extra heat)
  • 1 teaspoon salt (5 ml)
  • 1/2 teaspoon black pepper (2.5 ml)
  • 1.5 pounds skirt steak (680g), trimmed of excess fat
  • 1 large onion, sliced
  • 2 bell peppers (any color), sliced
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon fajita seasoning (5 ml) or a pinch of the marinade spices
  • Flour tortillas, warmed
  • Salsa
  • Guacamole
  • Sour cream
  • Shredded cheese
  • Pico de gallo

Instructions:

  1. Prepare the Marinade: Combine all marinade ingredients in a bowl or directly in a resealable bag. Whisk well to combine.
  2. Marinate the Arrachera: Place the skirt steak in the marinade, ensuring it's fully coated. Seal the bag or cover the container and refrigerate for at least 2 hours, or preferably overnight (up to 8 hours).
  3. Prepare the Vegetables (If making fajitas): While the steak marinates, slice the onion and bell peppers.
  4. Cook the Vegetables (If making fajitas): Heat olive oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers, and cook until softened and slightly caramelized, about 8-10 minutes. Season with fajita seasoning. Set aside.
  5. Cook the Arrachera: Remove the steak from the marinade and pat dry with paper towels. Discard the marinade. Heat a cast iron skillet or grill pan over high heat until smoking hot. Alternatively, preheat an outdoor grill to high heat.
  6. Sear the Steak: Sear the skirt steak for 2-3 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check for an internal temperature of 130-135°F (54-57°C) for medium-rare. Important: Skirt steak cooks quickly. Watch it carefully!
  7. Rest the Steak: Remove the steak from the pan and let it rest for 5-10 minutes before slicing against the grain.
  8. Slice and Serve: Slice the steak thinly against the grain. Serve immediately, with warm tortillas and your favorite fajita toppings or as a steak dish with sides.