In a medium bowl combine soy sauce lime juice 1 tablespoon canola oil garlic chili powder cumin and oregano. It s also the cut of meat most often used in steak fajitas. This is a recipe for traditional arrachera which is a thinly sliced skirt steak with seasonings. Pepper in a resealable plastic bag. Pour marinade over the steak and marinate at least one hour but best overnight.
Heat tortillas on the grill or in the microwave. Salt and tsp. We like to add the dry rub after it s been soaking in the marinade. If using bowl wrap with plastic. Step 2 place steak in a baking pan and pour marinade on top.
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Lime juice 1 tsp. Marinate at least 30. Serve the arrachera with warmed tortillas and your favorite taco toppings such as onion cilantro hot sauce lettuce cheese etc. Skirt steak has a more beefy and intense meat flavor versus flank steak and it s a thinner cut of meat so it cooks faster. Blend scallions olive oil soy sauce lime juice garlic salt black pepper red pepper and brown sugar in blender.
Cover and refrigerate at least 1 to 4 hours. Combine onion cilantro lime juice soy sauce olive oil brown sugar oregano red pepper flakes and garlic in a large bowl. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. The longer it marinates the more robust the flavor will be. You can use flank steak or hanger steak if you want too but i like skirt steak for many reasons.
In a gallon size ziploc bag or large bowl combine soy sauce mixture and steak. In a gallon size ziploc bag or large bowl combine soy sauce mixture and steak. Cover and refrigerate at least 1 to 4 hours. Lime juice 1 tsp. For these steak tacos i decided to use skirt steak.
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