20-Min Arrachera with Lime & Chili
Skirt steak marinated in lime, garlic, and chili powder, then seared hard in a hot skillet until charred and juicy. A restaurant-quality Mexican weeknight dinner in under 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 48g
Ingredients
- 1.5 lb skirt steak
- 2 whole limes
- 4 clove garlic cloves, minced
- 1.5 tsp chili powder
- ½ tsp cumin
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Pat the steak dry with paper towels. Mix lime juice, garlic, chili powder, cumin, salt, and pepper in a small bowl.
- 2
Rub the marinade all over the steak, getting into the grain. Let sit 5 minutes while you heat the skillet.
- 3
Heat 2 tbsp oil in a 12-inch cast iron skillet over medium-high until it shimmers and barely smokes, ~2 minutes.
- 4
Sear the steak 3–4 minutes per side without moving. Edges should be deeply charred; interior stays medium-rare.
- 5
Transfer to a cutting board and rest 5 minutes. Slice against the grain into 1/4-inch strips.
- 6
Plate the sliced steak and finish with fresh cilantro and lime wedges.
Tools you’ll need
- 12-inch cast iron skillet
- small mixing bowl
- paper towels
- cutting board
- sharp knife
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