Arrachera Con Papas Rostizadas Recipe

I absolutely adore this recipe because the flavors of the perfectly marinated arrachera and the zesty lime-drizzled potatoes make my taste buds dance with joy. Plus, it’s a total hit at gatherings—everyone’s always impressed, and I basically get to feel like a gourmet chef with minimal effort!

The flavors in my recipe for Arrachera Con Papas Rostizadas burst from the plate. My beefy 1 ½ pounds of arrachera has more than enough zesty goodness.

I marinate the meat for a good long while in this vibrant mixture: olive oil, lime juice, smoked paprika, and cumin. I no longer cringe, as I once did, when a mother of three said she was tying up the many loose ends of life on a single Thursday afternoon.

Ingredients

Arrachera (Skirt Steak):
A cut that is low in fat, high in protein, and ideal for the grill.

Olive Oil:
A fat that is heart-healthy, gives richness and depth to the dish.

Cumin:
Contributes to a rich, nutty taste and helps with digestion.

Smoked Paprika:
To achieve a smoky depth and create a visually appealing flavor profile, use:
Baby Potatoes:
Fiber and carbohydrates are abundant here and provide texture and flavor.

Fresh Lime Juice:
Contributes zesty liveliness, boosts sauces, and softens flesh.

Fresh Cilantro:
Delivers a fresh, citrusy scent, abundant in antioxidants.

Ingredient Quantities

• 1 ½ pounds of arrachera (skirt steak)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 ½ pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon fresh lime juice
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. In a small bowl, mix together 1 tablespoon olive oil, ground cumin, garlic powder, onion powder, smoked paprika, ½ teaspoon salt, and ½ teaspoon black pepper to create a marinade for the arrachera.

2. Marinate the arrachera in a shallow dish or a resealable plastic bag. Pour the marinade over the steak and ensure that it is well-coated. Let it sit in the refrigerator for at least 30 minutes, but for even better flavor, let it go for up to 2 hours.

3. Set your oven to 400°F (200°C) to warm up.

4. In a big basin, mix together the halved small new potatoes, 2 tablespoons of olive oil, dried oregano, paprika, ½ teaspoon of garlic powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Toss to coat the new potatoes evenly.

5. Distribute the well-seasoned potatoes on a baking sheet in a single layer. Place in the preheated oven and roast for 25 to 30 minutes, or until they are tender and golden brown, turning them over halfway through the roasting time.

6. As the potatoes roast, a grill or cast-iron skillet can be prepped over medium-high heat. The arrachera should be cooked for 4-5 minutes on each side. This cut can take a medium to medium-well doneness, but it can also be served up to rare or medium-rare.

7. Take the arrachera off the heat and allow it to rest for about 5 minutes before slicing it thinly against the grain into strips.

8. When the roasting process for the potatoes is complete, drizzle them with fresh lime juice for added flavor.

9. Place the arrachera slices on a serving platter next to the potatoes.

10. Chopped fresh cilantro makes a nice garnish. Lime wedges served with the dish impart an extra punch of freshness and are highly recommended. This is a beautiful dish that can easily be served for entertaining as well as for a family meal.

Equipment Needed

1. Small bowl
2. Shallow dish or resealable plastic bag
3. Oven
4. Large mixing bowl
5. Baking sheet
6. Grill or cast-iron skillet
7. Tongs or spatula
8. Knife
9. Cutting board
10. Serving platter
11. Citrus juicer (optional)

FAQ

• What cut of steak is arrachera?Skirt steak, a thin and incredibly flavorful cut from the diaphragm of the cow, is known in Mexico as arrachera.
• How should I cook the arrachera?When cooked, arrachera is at its prime when grilled or seared on high heat for just a few minutes on each side, so that it attains a medium-rare doneness.
• Can I marinate the arrachera?Exactly how does marinating arrachera in citrus juice like lime work to make the meat more tender and flavorful?
• What can I use instead of baby potatoes?If small potatoes are not available, use standard potatoes. Cut them into 1-inch cubes.
• How do I ensure the potatoes are crispy?Ensure that the potatoes are thoroughly drained and dried before roasting, and lay them out evenly on the baking tray.
• What can I serve with Arrachera Con Papas Rostizadas?This dish goes well with a side of guacamole or a fresh salad for additional brightness.
• Is cilantro necessary for the recipe?Cilantro is a garnish used for flavor, but if you don’t like it, you can leave it out.

Substitutions and Variations

Skirt steak is arrachera: A substitute can be flank or hanger steak.
Olive oil can be replaced by avocado oil or vegetable oil.
Paprika that has been smoked: Standard paprika or chipotle powder for an even smokier flavor.
Small potatoes: Either Yukon gold potatoes or red potatoes cut into similar-sized pieces.
Fresh lime juice can be replaced with lemon juice.

Pro Tips

1. Marinate overnight for enhanced flavor If time allows, consider marinating the arrachera overnight in the refrigerator. This extended marination allows the spices to penetrate deeply, resulting in a more flavorful steak.

2. Use a meat thermometer for precision To achieve the desired doneness for the arrachera, use a meat thermometer. Aim for an internal temperature of about 125°F (52°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.

3. Preheat the grill or skillet properly Ensure the grill or cast-iron skillet is fully preheated before cooking the steak. This helps in achieving a nice sear on the outside while keeping the inside juicy and tender.

4. Toss potatoes halfway for even cooking When roasting the potatoes, be sure to toss them halfway through to ensure even cooking and browning on all sides.

5. Rest the steak for optimal juiciness After cooking, let the arrachera rest for about 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a juicy and tender result when sliced.