20-Min Charred Arrachera with Lime & Cilantro
Thin-cut skirt steak seared hard until edges blacken, finished with lime juice, garlic, and fresh cilantro. Serve with warm tortillas for a weeknight Mexican dinner that tastes like a real taquería.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 42g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Pat the steak dry with paper towels. Season generously with salt and black pepper on both sides.
Step 2
Heat olive oil in a large cast iron or heavy skillet over high heat until it shimmers and wisps of smoke appear, ~2 minutes.
Step 3
Lay the steak flat in the skillet without moving it. Sear 2–3 minutes until the bottom is dark and charred.
Step 4
Flip once and sear the other side 2–3 minutes until the center reaches medium-rare (130°F internal temp).
Step 5
Transfer to a cutting board. Sprinkle minced garlic and half the lime juice over the top, let rest 2 minutes.
Step 6
Slice against the grain into thin strips. Toss with remaining lime juice and cilantro. Serve with warm tortillas.
Tools you’ll need
- large cast iron or heavy skillet, 12-inch
- cutting board
- sharp knife
- paper towels
- meat thermometer (optional but recommended)
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
