Grilled Arrachera with Charred Tomatoes & Jalapeños
Thin-cut skirt steak kissed with lime and garlic, seared hard on a hot grill until charred and juicy. Serve with grilled tomatoes and jalapeños for a authentic norteño dinner that feels like a restaurant hit.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Pat steak dry. Mix lime juice, garlic, 2 tbsp oil, salt, and pepper, then rub all over the meat.
Step 2
Heat grill to high (or cast iron skillet over high heat until smoking). Brush tomatoes and jalapeños with remaining oil, season with salt.
Step 3
Sear steak 2 minutes per side without moving. Center should stay pink; edges should char hard.
Step 4
Transfer steak to a plate and let rest 2 minutes. Grill tomatoes and jalapeños cut-side down until charred, ~3 minutes per side.
Step 5
Slice steak thin against the grain. Arrange on a plate with grilled tomatoes and jalapeños.
Step 6
Squeeze fresh lime juice over everything. Serve hot with warm tortillas or rice on the side.
Tools you’ll need
- grill or 12-inch cast iron skillet
- tongs
- cutting board
- sharp knife
- small bowl
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