Arrachera (Mexican Skirt Steak)

Traditional Salt-Only Arrachera 

(Mexican Skirt Steak)

In the North of Mexico they learned long ago you don’t need much more than salt and fire to turn a humble skirt steak into something worth gathering around. Arrachera, that “poor man’s cut,” went straight from ranch hands’ campfires to backyard braseros, kissed by smoke until tender and true. No marinades, no fuss—just beef, salt, and flame—proof that sometimes the simplest feast is the finest of all.

Ingredients

• 2 lbs skirt steak (arrachera), trimmed
• Coarse sea salt or kosher salt
• flour  tortillas 
• guacamole
• Fresh lime wedges (for serving)
• Mexican sour cream. 

Directions

1. Prepare the fire

Light a charcoal grill and let the coals burn until they’re glowing and covered with white ash. You want hot, even heat.

2. Season the meat

Right before grilling, sprinkle the skirt steak generously with coarse salt on both sides. (No marinade, no pepper—just salt.)

3. Grill the steak

Lay the meat on the wire rack directly over the hot coals.

Cook 3–4 minutes per side for medium-rare, a little longer if you want more doneness. Skirt steak cooks quickly.

Remove from grill and let it rest for about 5 minutes.

4. Slice and serve

Cut the steak against the grain in thin strips.

Serve on a warm flour  tortillas,  guacamole, a squeeze of lime and a dab of Mexican sour cream.