Steak Arrachera

Steak Arrachera
Servings: 6 Prep 10 mins Marinate 48 hrs Grill 10 mins for peppers; 31 minutes for steak


  • 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

Make It


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

2. 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.

3. 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.

4. 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 Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 250, Fat, total (g): 8, chol. (mg): 65, sat. fat (g): 3, carb. (g): 9, fiber (g): 2, pro. (g): 34, sodium (mg): 132, Percent Daily Values are based on a 2,000 calorie diet.