Skirt Steak Arepas

Skirt Steak Arepas

Julian Medina


For the filling:

  • 1 pound skirt steak
  • ½ cup dark beer
  • ¼ cup olive oil
  • 3 tablespoons lime juice
  • 4 garlic cloves, sliced

For the arepas:

  • 1 ½ cups masa harina
  • 1 ½ cups warm water
  • Pinch of salt
  • 1 teaspoon canola oil

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by Julian Medina

I like bold flavors that highlight the freshness of ingredients — especially when grilling, it is important to have a flavorful marinade and use the grill to sear in all of that awesome flavor. By respecting ingredients and using seasoning and flavors I am familiar with from Mexico and all over South America, I am able to create healthy dishes that are equally as beautiful as they are satisfying.


For the filling:

Marinate skirt steak overnight in beer, olive oil, lime, and garlic. Grill the following day and slice the steak. 

For the arepas:

Combine all of the ingredients to form mini corn cakes. Then grill until fully cooked. Cut arepas in half and fill with steak.

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