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.


Calories per serving:

523 calories

Dietary restrictions:

Sugar Conscious, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, No Sugar Added

Daily value:



  • Fat 31g 47%
  • Carbs 36g 12%
  • Saturated 8g 39%
  • Fiber 3g 11%
  • Trans 1g
  • Sugars 0g
  • Monounsaturated 18g
  • Polyunsaturated 3g
  • Protein 27g 53%
  • Cholesterol 74mg 25%
  • Sodium 154mg 6%
  • Calcium 77mg 8%
  • Magnesium 66mg 17%
  • Potassium 432mg 12%
  • Iron 6mg 32%
  • Zinc 8mg 51%
  • Phosphorus 272mg 39%
  • Vitamin A 9µg 1%
  • Vitamin C 4mg 7%
  • Thiamin (B1) 1mg 47%
  • Riboflavin (B2) 1mg 39%
  • Niacin (B3) 10mg 51%
  • Vitamin B6 1mg 37%
  • Folic Acid (B9) 95µg 24%
  • Vitamin B12 3µg 47%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 12%
  • Vitamin K 11µg 13%
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