Arrachera

Arrachera is the Mexican name for skirt steak, specifically the outer skirt cut from the diaphragm area of the cow, marinated before grilling. In Mexican cooking the term refers as much to the marinade and preparation as the cut itself: the steak is butterflied thin, soaked for hours in an acidic marinade of citrus, garlic, and sometimes beer or vinegar, then grilled hot and fast over an open flame and sliced thin against the grain. It's the classic filling for tacos and is the direct ancestor of what most US restaurants sell as fajita meat.

Varieties

Arrachera and fajita meat are essentially the same cut prepared differently: arrachera is traditionally marinated longer with citrus and garlic and grilled whole before slicing, while US fajita meat is often pre-sliced into strips before cooking. Outside skirt steak is thinner, more tender, and more prized than inside skirt, which is thicker and slightly tougher but cheaper.

Buying tips

Look for deep red color with visible marbling and a loose, open grain running clearly in one direction, which makes it easy to identify for slicing later. Outside skirt (more tender, slightly pricier) is preferable to inside skirt if the butcher differentiates them. Ask specifically for skirt steak if a store doesn't carry anything labeled 'arrachera.'

Substitutes

• Flank steak — 1:1

  Leaner and slightly thicker than skirt steak; marinate at least 4 hours and slice thin against the grain to keep it tender.

• Inside skirt steak — 1:1

  The other half of the skirt, thicker and slightly less fibrous than outside skirt; cooks a bit slower but works with the same marinade.

• Hanger steak — 1:1

  Richer, more tender beef flavor; needs less marinating time (1-2 hours) since it's naturally more tender than skirt.

• Sirloin flap (bavette) — 1:1

  Good grain and marbling for grilling, though less pronounced beefy flavor than true skirt; still slice against the grain.

• Boneless short rib, butterflied thin — 1:1

  Fattier and richer, so cut the marinade's oil back slightly; grill quickly since the extra fat can flare up over high heat.

Storage

Raw marinated arrachera keeps in the refrigerator for up to 2 days in a sealed container or zip-top bag; the acid in the marinade will start to break down the meat's texture past that point, making it mushy. Cooked arrachera keeps refrigerated for 3-4 days, or freeze raw and marinated for up to 3 months, thawing overnight in the fridge before grilling.

How to use

Grill over high heat for about 3-4 minutes per side depending on thickness, rest for 5 minutes, then slice thin against the grain. Used almost exclusively for tacos, burritos, and as a standalone plate with grilled onions, guacamole, and warm tortillas. Also works chopped into quesadillas or over rice.

What it pairs with

Pairs naturally with lime, cilantro, grilled onions and poblanos, salsa verde, and charred corn tortillas. A cold Mexican lager or a smoky mezcal cocktail complements the char from the grill.

Nutrition

A 3-ounce cooked portion has roughly 170-190 calories and about 23 grams of protein. Skirt steak carries more fat marbling than leaner cuts like flank, so it stays juicy on the grill but runs slightly higher in saturated fat.

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