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Ranchera Meat Recipe

By: Author Anne Carter

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Ranchera Meat Recipe

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When it comes to ranchera meat, it’s all about savoring the heart and soul of traditional Mexican cooking. Growing up, I remember how the smell of ranchera meat sizzling on the grill would fill our backyard with an aroma that had everyone’s mouth watering.

Ranchera meat, often referred to as skirt steak, is celebrated for its bold, beefy flavor and tender texture when prepared just right.

It’s a staple in classic dishes like carne asada and tacos, and for good reason—this cut of meat soaks up marinades beautifully and grills to perfection, delivering a rich, smoky taste with every bite.

With ranchera meat gaining popularity in the U.S. thanks to the rising love for authentic Mexican cuisine, it’s no surprise that more home cooks are looking to recreate these flavors at home.

Let’s dive into what makes this recipe a must-try for anyone who loves rich, flavorful dishes that are as easy to prepare as they are to enjoy.

Why I Love This Recipe?

  • Grilling Memories: The smoky aroma of ranchera meat on the grill instantly transports me back to family gatherings. It’s the kind of dish that connects us to tradition and fills our homes with warmth.
  • Versatile and Easy: Whether you’re making tacos, fajitas, or just enjoying the meat on its own, ranchera meat adapts to whatever you’re in the mood for.
  • Tender and Flavorful: After experimenting with different marinades, I’ve found that letting the meat sit overnight in a mix of lime juice, garlic, and spices really elevates its natural flavors, making every bite juicy and packed with taste.
  • Perfect for Sharing: There’s something special about gathering around the table with loved ones, passing around a platter of perfectly cooked ranchera meat. It’s the kind of dish that turns any meal into a celebration.

Flavors That Pair Perfectly with Ranchera Meat!

This image shows the juicy Ranchera Meat served on a plate, garnished with fresh herbs and sides, highlighting the delicious, savory, and citrusy flavors of the dish.

Ranchera Meat Recipe

Smoky, savory, citrusy, and slightly sweet, this Ranchera Meat is marinated with Carne Asada flavors and grilled for a delicious dinner.
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 minutes
Marinating Time: 2 hours
Total Time: 2 hours 16 minutes
Calories: 448kcal
Author: Anne Carter
Servings: 0

Equipment

  • Grill Pan
  • Tongs
  • High Speed Blender
  • Metal Bowl
  • Pie Dish (Optional)

Ingredients

  • 2 pounds flap steak
  • ⅓ cup orange juice from 1 fresh orange
  • ½ small onion white peeled, cut in half
  • 2 jalapeños
  • 2 tablespoons lime juice from 1 fresh lime
  • 4 cloves garlic peeled
  • ½ bunch cilantro rinsed well
  • 2 tablespoons olive oil extra virgin
  • 2 tablespoons soy sauce reduced sodium
  • 8 ounces beer lager
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 tablespoon sugar
  • 1 tablespoon kosher salt

Instructions

Jalapeños

  • Place jalapeños directly over the flame of a gas grill or under the broiler until the skin is blackened, turning with tongs as needed.
    This image shows jalapeños being charred directly over a gas grill flame, with their skins blackening to add a smoky flavor to the marinade.
  • Remove from heat and place in a metal bowl. Cover with a lid or plastic wrap.
  • After a few minutes, remove the cover and use a paring knife to peel off the skin.
  • Remove the stem, split the jalapeños in half, and use a spoon to remove the seeds and membrane.
    This image shows the blackened skins of charred jalapeños being peeled off, with the seeds and membranes being removed, preparing them for the marinade.
  • Set the prepared jalapeños aside to add to the blender.
    This image shows the ingredients for the marinade, including orange juice, onion, jalapeños, garlic, cilantro, and spices, being blended in a high-speed blender to create a smooth marinade.

Marinade

  • Add all marinade ingredients, except for the meat, to a high-speed blender or food processor.
  • Blend until the mixture is smooth.

Meat

  • Place the meat in a nonreactive container like a ceramic pie dish or a large resealable plastic bag.
  • Pour the marinade over the meat, ensuring it’s well-coated, and cover the container.
    This image shows the marinade being poured over flap steak in a container, ensuring the meat is well-coated before being refrigerated to marinate
  • Refrigerate for 2 to 24 hours.
  • Remove from the fridge 1 to 2 hours before cooking. Drain and discard the marinade.
  • Pat the meat dry with paper towels before cooking.

For Traditional Grill

  • Preheat a charcoal or gas grill to high heat.
  • Brush the steaks with olive oil and place them on the grill, directly over the coals if using charcoal.
    This image shows marinated flap steak being seared on a high heat charcoal grill, achieving a perfect char and sear on the meat.
  • Cook for 1 to 3 minutes per side until seared.
  • Remove from the grill and let rest for 10 minutes.
  • Thinly slice the meat against the grain on a bias before serving.

For Grill Pan

  • Preheat the grill pan on high heat.
  • Lightly spray or brush the pan with oil.
  • Add the meat to the hot grill pan and cook for 1 to 2 minutes on each side, until just cooked through.
  • Remove the meat when the internal temperature reaches 125°F.
  • Let rest for 10 minutes before thinly slicing against the grain on a bias. Serve.
    This image shows grilled flap steak resting before being sliced thinly against the grain, preparing it for serving.

Nutrition

Calories: 448kcal | Carbohydrates: 13g | Protein: 51g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 136mg | Potassium: 993mg | Fiber: 2g | Sugar: 6g | Vitamin C: 23mg | Calcium: 83mg | Iron: 5mg

How To Store And Reheat Leftover?

Storage

  1. Store leftover carne asada in an airtight container in the refrigerator.
  2. It can be kept in the refrigerator for 3 to 4 days.

Freezing

  1. Place fully cooked meat in a freezer-safe bag or container.
  2. If using a bag, remove as much air as possible before sealing.
  3. Store the meat in the freezer for up to 6 months.

Reheating

  1. If frozen, transfer the meat from the freezer to the refrigerator and let it thaw overnight.
  2. Reheat the meat in a pan on the stove over medium-low heat or in the microwave.
  3. The meat may not be as moist as when freshly cooked, but it will still be flavorful.
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