hit counter html code Make the Best Grilled Steak Ever for Tacos Fajitas 2023

Make the Best Grilled Steak Ever for Tacos Fajitas 2023


In the ever-evolving culinary world of 2023, the demand for tantalizing flavors and innovative dishes continues to push the boundaries of traditional recipes. Tacos fajitas, a beloved Mexican delicacy, are no exception. Elevating this classic dish to new heights requires mastering the art of grilling the perfect steak – a fundamental component that sets the stage for a truly unforgettable culinary experience. In this article, we’ll guide you through the process of creating the best grilled steak for tacos fajitas in 2023, combining classic techniques with modern twists to ensure your fajitas stand out from the crowd.

Choosing the Right Cut

Selecting the right cut of steak is the crucial first step in crafting exceptional tacos fajitas. Opt for cuts that balance tenderness and flavor, such as skirt steak, flank steak, or hanger steak. These cuts are perfect for grilling due to their inherent marbling and rich taste.

Marination Magic

In 2023, marination has evolved beyond the basics. To infuse your steak with vibrant flavors, create a marinade that combines traditional Mexican ingredients like lime juice, garlic, cumin, and chili powder with contemporary touches like chipotle peppers and smoked paprika. Allow the steak to marinate for at least 4 hours, or ideally, overnight, ensuring the flavors penetrate every fiber.

Preparation and Seasoning

Before grilling, remove the steak from the marinade and allow it to come to room temperature for about 30 minutes. Pat it dry to promote a beautiful sear. Season the steak generously with kosher salt and freshly ground black pepper, enhancing the steak’s natural taste while creating a flavorful crust.

The Perfect Grilling Technique

In 2023, grilling techniques have evolved to perfection. Preheat your grill to medium-high heat and ensure the grates are clean and well-oiled. Lay the steak diagonally across the grates for those enticing grill marks. Grill the steak for about 3-4 minutes on each side for medium-rare, adjusting the time for your desired doneness. For an added twist, consider using wood chips or chunks to infuse a subtle smokiness into the meat.

Rest and Slicing

Once grilled to perfection, transfer the steak to a cutting board and allow it to rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a succulent and tender texture. Slice the steak against the grain into thin, flavorful strips, ensuring each bite is a burst of sensational taste.

Assembly and Presentation

Now comes the moment to assemble your tantalizing tacos fajitas. Fill warm tortillas with the grilled steak, accompanied by a colorful array of sautéed bell peppers, onions, and optional extras like fresh salsa, guacamole, and cilantro. The vibrant presentation of your tacos fajitas is a visual feast that matches the explosion of flavors on your taste buds.


In the dynamic culinary landscape of 2023, reinventing classic dishes like tacos fajitas requires a harmonious blend of tradition and innovation. By mastering the art of grilling the perfect steak and infusing it with contemporary flavors, you can elevate your tacos fajitas to new heights. This timeless dish, crafted with the best techniques and ingredients of our time, promises an unforgettable culinary journey that delights the senses and satisfies the soul.

Growing up in Southern California, corn asadas (or barbecue) was a weekly occurrence for my family. It was a way for us to get together and catch up on the weekend, and a great way to turn on the grill and enjoy the warm sunny weather.

Arrachera (Mexican Skirt Steak) on a Platter Next to a Bowl of Salsa, a Bowl of Cilantro Rice, a Bowl of Guacamole, a Platter of Tortillas, and Lime Wedges and a Light Teal Kitchen Towel on the Counter

On the table we can always expect a variety of dishes, such as ensalada de nopales (cactus salad), salsas, guacamole, arroz rojo (Mexican red rice), and frijoles charros (cows) with frijoles refratas (refried beans). Boy Beans). The star of the show is always Carne Asada.

What is Arrachera?

My family used Desmello de Recia thinly sliced beef chuck to make carne asada. My choice for carne asada is arachera or skirt steak. It’s a popular cut of beef for carne asada, and it’s a more marbled, slightly thicker cut of beef than a desmilo.

I think arachera is a better cut for carne asada because it leaves more room for error on the grill and it takes the marinade very well, making it tender and juicy.

Archera (Mexican skirt steak) on a platter with a bowl of salsa, a bowl of cilantro rice, a bowl of guacamole, a platter of tortillas, and lime wedges and a light teal kitchen towel on the counter.
Just recipes / Frank Teo
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To prepare Arichera, I start by making a marinade. Traditionally, a marinade for carne asada consists of either orange juice or juice (or a combination of both), Mexican beer such as cuon, along with onions and cilantro.

I go up a notch to add fresh sweet pineapple russet to mine to blend the tart and tart notes from the citrus, along with white onion and chives for added depth. Adds Serrano pepper.

Fresh pineapple juice is often used in marinades because it contains an enzyme called bromelain that helps tenderize meat. I prefer to marinate the Arichera for 3 to 4 hours before eating to give the meat enough time to absorb all the flavors.

Arrachera Pecana

To grill the Arichera, preheat the grill to high and grill for 4 to 5 minutes per side. Alternatively, you can go inside Arichera’s house at the hearth. Heat a large cast iron skillet over high heat and sear for 4 to 5 minutes per side.

Archera (Mexican skirt steak) on a platter with a bowl of salsa, a bowl of cilantro rice, and lime wedges on the counter.
Just recipes / Frank Teo

How to serve

Serving Archera In addition to using it for tacos, you can also use it as a filling for tortas (sandwiches) or fajitas, but my personal favorite is to use archera for vamperos.

Vamperos are a type of taco that originated in the Mexican state of Sinaloa and consist of corn tortillas topped with shredded queso Oaxaca (or mozzarella). Don’t be crunchy and curl inward, imitating the shape of a bat or vampire. It’s then topped with shredded cabbage, salsa rosa, and a generous scoop of guacamole.

To go with archera, you can’t go wrong with your traditional frijoles de la ola (stove top beans), refried beans (or frijoles puercos), or frijoles charros topped with crispy chorizo and queso fresco. Arroz Mexico, or fluffy cilantro lime rice, is also a choice.

Storage and reheating

Store leftover Arichera in an airtight container for up to 4 days. Reheat in GoliVio for 1 to 2 minutes until warm, or reheat in a skillet over medium heat for 3 to 4 minutes.

Arrachera (Mexican Skirt Steak)

15 mins
10 mins
3 hrs
3 hrs 25 mins
4 to 6 servings


4 green onions, trimmed, white and green parts roughly chopped
4 cloves garlic, peeled
1/4 cup cilantro leaves
1 serrano pepper, stem and seeds removed
3/4 cup pineapple juice
1/2 cup blonde Mexican lager (like Corona or Modelo)
1/3 cup lime juice (from 3 to 4 limes)
1 tablespoon neutral cooking oil (like vegetable or avocado)
1 tablespoon Diamond Crystal kosher salt or 1 1/2 teaspoons fine sea salt
2 pounds skirt steak

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