Skirt Steak Arepas

Skirt Steak Arepas
Staff Writer
Skirt Steak Arepas

Julian Medina

Skirt Steak Arepas

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.

Ingredients

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

Directions

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.

Skirt Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Skirt Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.