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Steak Arrachera

Steak Arrachera

Nutrition Facts
  • cal. (kcal) 250
  • Makes: 6 servings
  • Prep: 10 mins
  • Marinate: 48 hrs
  • Grill: 10 mins for peppers; 31 minutes for steak
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by 2 people
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  • 3/4 cup inexpensive red wine
  • 1 medium onion, sliced
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon ground coriander
Steak And Peppers
  • 1 flat beef brisket (about 2 pounds)
  • 2 green bell peppers, seeded and cut into pieces
  • 1 sweet red pepper, seeded and cut into pieces
  • 1 yellow pepper, seeded and cut into pieces
  • 1 orange pepper, seeded and cut into pieces
  • 2 teaspoons olive oil
  • Sprinkle of salt and pepper


  1. In a resealable plastic bag, combine wine, onion, Worcestershire and coriander. Add steak and Peppers; seal bag. Marinate, refrigerated, for 48 hours (or as long as possible).
Steak And Peppers
  1. Heat grill to medium to medium-high heat. While grill is heating, remove brisket from marinade. Strain marinade into a large bowl; add pepper pieces.
  1. Grill peppers 5 minutes, then turn over and grill an additional 5 minutes. Transfer to a platter, drizzle with olive oil and sprinkle with some salt and pepper. Cover to keep warm.
  2. Place brisket fat-side down on grill. Cook 13 minutes; reduce heat to medium if getting too browned. Turn meat over and continue to cook 16 to 18 minutes more or until meat registers 145 degrees F on an instant-read thermometer. Add meat to platter with peppers; cover with foil. Let rest 5 minutes and slice.

Nutrition Information for Steak Arrachera

Servings Per Recipe: 6
PER SERVING: 250 cal., 8 g total fat (3 g sat. fat), 65 mg chol., 132 mg sodium, 9 g carb. (2 g fiber), 34 g pro.

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