How do I prepare arrachera (Flank Steak) like they do in Mexico?

Question

I just came back from Mexico, and I had steak a few times. The best I had was the Arrachera cut which the cook told me is what we call "Flank Steak" in the U.S.

I know flank steak to be very tough, but in Mexico it was like butter. The cook told me that the meat is so soft because it is tenderized and marinaded and that's what makes it so soft. Unfortunately, I didn't ask him exactly how it's marinaded and tenderized.

I just came back from Costco with a HUGE Flank steak but I realize that If I don't marinade and tenderize it it will be like eating leather.

Does anyone know how to prepare this flank steaks so I can get the same great results they do in Mexico?

Answer 1

Here's the best recipe for arrachera that I found.

Though I'd share this with you.

It comes from the book Baja Magic Dos.

1½ lbs top grade arrachera (flank steak)

1 cup pineapple juice

½ tbsp salt

2 tsp black pepper

2 tsp garlic salt

2 tsp onion salt

2 tsp hot paprika

1 tsp celery salt

½ tsp ground nutmeg

¼ tsp herbs de Provence

1 large or 2 small white onions, thinly sliced

1 tsp corn or canola oil

2 tbsp Dijon mustard

1 tbsp honey mustard

1 tbsp water

Salt and pepper to taste

At least two hours before serving, remove fat from meat, cut into ¾ inch strips and place in 9 x 13 pan. Put pineapple juice, salt, pepper, garlic and onion salt, paprika, celery salt, nutmeg and herbs de Provence in a small bowl and mix thoroughly. Pour over meat. Stir every 15 minutes.

Heat coals on barbeque grill to very hot. In skillet, stir fry onions about five minutes in mustard, water and salt and pepper. Then cover and simmer over low heat for ten minutes while cooking arrachera. For medium rare, broil the strips about three minutes on each side. Serve the arrachera on heated plates over a bed of onions. Juerg recommends sweet potatoes to finish off this dish.

Answer 2

(Garlic and olive oil help to tenderize the steak)

MEXICAN FLANK STEAK

1/4 c. olive oil

2 tbsp. vinegar

1 1/2 tsp. salt

1/8 tsp. Tabasco

1 tsp. oregano

1 tsp. chili

1 minced garlic

1-2 lbs. flank steak

Mix first 7 ingredients. Marinate steak in this mixture for several hours. Pan grill in hot skillet turning frequently so it won't burn. Remove from heat when well browned on both sides. Using a sharp knife, cut thin slices at an angle.

Answer 3

The easiest and best way it to go to a mexican carniceria or market and buy it already marinaded.   The usually have a thinner cut of steak as well compared to a non mexican store.

To marinade what you have use crushed fresh garlic, a little hot sauce (tobasco is easy) some beer!!!!!salt and pepper.  If you like it more spicy add more sauce and jalipenos to the mix.    Fry it on very high heat with veg. oil  Medium rare is best to me overcooking makes it tough as well.