New York Steak Arrachera

All, Beef & Veal, Mexican

Arrachera is a delicious Mexican steak made from skirt steak. But the Arrachera marinade was so good that I decided to try it on a New York steak, barbeque it, and see what the family thought. Well, it was a big hit, so I think it deserves a spot on Cooking Dude.

You can try any steak fixed this way, and see what you think. As I have mentioned elsewhere, the New York cut is our favorite. Rib steaks are more flavorful, and my personal favorite, but they have more fat and gristle than New York or Filet Mignon. Filet Mignon is more tender, but doesn’t have as much flavor. The New York is the best compromise.

For three pounds of steak, this recipe makes enough marinade. You obviously can adjust the quantities up or down as you need. Here’s how you make New York Steak Arrachera.


3 lbs. steak, preferably New York strip

3 tablespoons chopped garlic
1/2 onion, sliced
3 tablespoons olive oil
3 tablespoons lime juice
1/4 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper


If you don’t have much time, you can marinate the steaks for only 1/2 hour or so, but an hour or two is better. When the grill is hot, take them out of the marinade and grill them for three or four minutes per side for medium rare. If you measure their temperature with an instant reading thermometer, you should stop at about 135 degrees. They will keep cooking after you take them off the grill, and you shouldn’t let them get overdone.

I generally serve them by slicing them on the diagonal. You can make some extra marinade to pour over the slices, or you can dress them up with a spot of garlic butter. The marinade isn’t very salty, so you will probably want to add some salt along with more pepper. Or salsa. Use your imagination and have yummy fun! A serving of refried beans and a simple salad will finish off the meal, maybe with some warm tortillas on the side.

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