Ranchera carne asada is a type of skirt steak, also known as arrachera or fajita meat. Skirt steak comes from the diaphragm muscles of the cow. It is a thin, long cut of beef with a very intense beefy flavor. When marinated and grilled over an open flame or griddle, skirt steak becomes carne asada, which translates to “grilled meat” in Spanish. The ranchera in the name refers to the traditional marinade used for carne asada, which often contains lime juice, garlic, cilantro, and other Mexican spices.
Cut of Beef
Skirt steak is one of the most flavorful cuts of beef due to its generous marbling. It comes from the plate primal cut, which is located on the underside of the cow below the ribs. More specifically, skirt steak is cut from the diaphragm muscles. There are two separate skirt steaks on each cow – the inside skirt and the outside skirt. Inside skirt steak is more tender while outside skirt steak has more intense beefy flavor. Ranchera carne asada is usually made with outside skirt steak.
Here are some key facts about skirt steak:
- Comes from the diaphragm muscles of the cow
- Part of the plate primal cut located below the ribs
- Two separate skirts on each cow – inside and outside
- Outside skirt has more flavor while inside skirt is more tender
- Thin elongated shape with noticeable grain
- Very flavorful with generous marbling
Skirt steak has a signature long, thin shape unlike other rectangular steak cuts. It has a very noticeable grain running the length of the steak. Proper slicing against the grain is important when cooking skirt steak to ensure tenderness. When left whole, skirt steak can be anywhere from 12 to 16 inches long but is only about half an inch thick. It weighs approximately half a pound to one pound per steak.
Flavor and Texture
The diaphragm muscles get a lot of exercise as the cow breathes, so skirt steak has abundant marbling and robust beefy flavor. It is considered one of the most flavorful cuts of beef. When cooked over high heat, the marbling renders to keep the meat very juicy and flavorful. The abundant fat also gives it a richer mouthfeel compared to leaner steaks.
However, skirt steak is also a bit sinewy due to its muscle structure. Thin membrane-like tissues run through the meat that can make it chewy if not properly cooked. Marinating skirt steak helps tenderize and break down these tough fibers. Slicing against the grain after cooking also ensures tenderness.
Here are some characteristics of the flavor and texture of skirt steak:
- Robust beefy flavor from ample marbling
- Very juicy and flavorful when grilled or pan seared
- Richer mouthfeel than leaner cuts of beef
- Can be chewy and sinewy if not cooked properly
- Marinating helps tenderize the meat
- Must be sliced against the grain for tenderness
Preferred Cooking Methods
Skirt steak is ideal for high-heat, fast cooking methods like grilling, broiling, and pan searing. The intense heat helps render the internal marbling to keep the meat nice and juicy. High heat also gives the exterior a delicious charred crust.
Here are some recommended cooking methods for skirt steak:
- Grilling – The most popular way to cook skirt steak. Gets great charring and smoky flavor.
- Pan searing – Also creates a nice crust in a skillet on the stovetop.
- Broiling – Can mimic grilling by cooking under direct high heat in the oven.
- Stir frying – Thinly sliced skirt steak cooks quickly in a wok or skillet.
- Braising – Slow cooking after searing breaks down the meat’s sinews.
Keep in mind that skirt steak only requires brief cooking – no more than 8-12 minutes over high heat. Any longer and it will become tough and dry out. Letting it rest for 5-10 minutes after cooking allows the juices to redistribute through the meat before slicing and serving.
Where to Buy Skirt Steak
It’s easy to find skirt steak at most major grocery stores and butcher shops. It may also be labeled as fajita meat or arrachera steak depending on the region. When shopping for skirt steak, here are some tips:
- Look for steaks that are bright red in color without dry or brown edges.
- Choose steaks that are damp rather than slick to the touch.
- Inspect the marbling to ensure adequate fat distribution.
- Select steaks that are flexible rather than stiff.
- Aim for steaks around 1/2 pound each.
- Plan for around 1/2 pound per person when serving grilled skirt steak.
Skirt steak is one of the more affordable cuts of beef, usually costing around $7-12 per pound. Outside skirt tends to be a couple dollars cheaper per pound than inside skirt. Prices may be slightly higher at the butcher counter than the prepackaged options.
How to Prepare Skirt Steak for Carne Asada
A flavorful marinade transforms skirt steak into carne asada. Try this easy ranchera carne asada marinade:
Ranchera Carne Asada Marinade
- 1/4 cup lime juice
- 1/4 cup orange juice
- 3 cloves garlic, minced
- 1 tsp Mexican oregano
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/4 cup chopped cilantro
Combine all the marinade ingredients in a mixing bowl. Place the skirt steak in a shallow baking dish and pour the marinade over the top. Turn to coat the meat evenly. Cover and refrigerate for 1-2 hours, flipping occasionally. The citrus juices help tenderize while the seasonings infuse big flavor.
For grilling, heat a gas or charcoal grill to high heat. Grill the carne asada for 4-6 minutes per side with the grates oiled or greased. Use tongs to flip only once during cooking.
For pan searing, heat a cast iron skillet over high heat until very hot. Coat the pan with a thin layer of oil. Add the carne asada and cook undisturbed for 4-6 minutes per side until well browned.
Let the meat rest for 5-10 minutes before slicing thinly against the grain. Serve the carne asada warm with tortillas, salsa, guacamole, beans, rice, and other taco fixings.
Common Uses for Skirt Steak
Beyond carne asada, skirt steak is very versatile for many cuisines and dishes:
Mexican and Tex-Mex
- Tacos
- Burritos
- Quesadillas
- Fajitas
- Nachos
Asian Cuisine
- Stir fries
- Mongolian beef
- Teriyaki
- Korean bulgogi
American Cuisine
- Cheesesteaks
- Sandwiches
- Salads
- Steak and eggs
Latin American
- Churrasco
- Pinchos
- Anticuchos
The thin shape of the steak also lends itself well to skewers, rolls, and stuffing. Skirt steak absorbs flavors beautifully, so get creative with marinades and ethnic seasonings. Just be sure to slice against the grain after cooking.
Nutrition Facts
Skirt steak is a leaner and healthier steak option compared to richer ribeye or T-bone steaks. However, it still packs a good amount of protein, vitamins, and minerals.
Here is the nutrition breakdown for a 6 ounce cooked skirt steak:
| Nutrient | Amount |
|---|---|
| Calories | 230 |
| Fat | 12g |
| Saturated Fat | 5g |
| Protein | 26g |
| Sodium | 65mg |
| Iron | 3mg |
| Zinc | 5mg |
| Vitamin B12 | 2mcg |
As you can see, skirt steak provides an excellent boost of protein while being relatively low in saturated fat and sodium compared to other cuts of beef. It also contains a variety of B-vitamins, iron, zinc, and other essential nutrients.
So enjoy ranchera carne asada and other dishes made with flavorful skirt steak for a healthy and delicious meal! Just remember to slice against the grain after cooking to maximize tenderness.
Conclusion
In summary, ranchera carne asada utilizes skirt steak, specifically the outside skirt portion. Skirt steak comes from the cow’s diaphragm and is prized for its intense beefy flavor and ample marbling that keeps it juicy when grilled over high heat. A traditional Mexican ranchera marinade helps tenderize the meat and infuse it with big, bold flavors. Grilling or pan-searing carne asada to a perfect medium rare delivers the best texture and taste. Thinly slicing against the grain before serving is key. Beyond carne asada, skirt steak is wonderful for tacos, fajitas, stir fries, and more. It’s an affordable, flavorful, and rather healthy cut of beef that is easy to find. With its signature long thin shape and prominent grain, skirt steak makes a satisfying and protein-packed meal when marinated and cooked properly.