The truth is my time in Mexico is running out though I try to tell myself otherwise. After all there are still a few months left. A few is actually the key word. I look around at everything I have to do and I want to run. But run where since everything reminds me of the inevitable? I usually end up in the kitchen, it relaxes me to cook and it helps me to not think too much. I’m cooking more and more Mexican lately, still discovering great recipes that showcase the wonderful Mexican cuisine and profiting from certain ingredients that I may not find so easily once in Vienna.

I’m really going to miss “arrachera”, this skirt steak cut from the abdomen of the cow close to the ribs has a unique taste. As it is usually thin, it should not be cooked for long. Often it is marinated before hand which makes the meat tender and jucier. For this recipe you can buy it already marinated but I usually prefer to do it at home. It is very easy and simple, a bit of salt and pepper on both sides, minced garlic if you wish and then you pour enough extra virgin olive oil on top to moisten the meat well. This salad is accompanied by a delicious chimichurri vinaigrette so don’t over season the meat. Place the arrachera covered with cling film in the fridge for a minimum of one hour or ideally for half a day.

I really loved this recipe, the flavours were bold, the arrachera was so juicy and tender, wonderful! This is a great recipe if you want to serve meat but still keep it light and healthy.

Arrachera Salad with Chimichurri Vinaigrette

Arrachera salad with chimichurri vinaigrette DSC03530 copy

(adapted from a recipe by the Mexican Chef Oropeza)

Serves 6

Chimichurri Vinaigrette:

  • 1 cup parsley leaves
  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1/4 cup cilantro leaves
  • 1 garlic clove
  • salt & freshly ground pepper to taste


Salad :

  • 600 g/21 oz arrachera, marinated (salt, pepper, minced garlic, extra virgin olive oil) in advance
  • 1 tbsp olive oil
  • 2 cups small potatoes with skin, boiled and cut in half
  • 1 tbsp fresh thyme
  • salt & freshly ground pepper to taste
  • 2 cups mixed lettuce ( I didn’t have it so used italian lettuce)
  • 1/2 cup red onion, thinly sliced (if you find red onion too strong you can use shallots instead)


  1. In an electric blender, blend all the ingredients of the Chimichurri vinaigrette until smooth. Set aside.
  2. Heat a grill pan or a standing grill on medium high and cook the arrachera to taste, about 3 to 4 minutes on each side depending on how thick and how done you want it. You can either reduce or increase the time according to taste. Remember don’t over cook it as arrachera is best pink when it is tender and juicier. Let the meat rest for five minutes and then cut it in slices or like fajitas.
  3. Heat the tablespoon of olive oil in a sauté pan. Add the cooked potatoes, the thyme and season with salt and pepper to taste. Sauté the potatoes until slightly golden. Remove and let them cool down a bit.
  4. Mix the potatoes with the lettuces and the red onion. Divide the salad between the six plates and place the arrachera pieces on top. Pour a bit of the vinaigrette in each and enjoy!


Arrachera Salad with chimichurri vinaigrette DSC03535 copy

As a suggestion you can start the meal with this fresh and healthy avocado soup. It is a great match with the arrachera salad.



Welcome! Through my photography and my travels, you will discover the people I have encountered and the places that will stay with me forever. In this crazy new reality we seem to be living, it is even more important to be grateful for all the people who have crossed our path and touched us in same way. As for all the old and new stones, they can live in our imaginary for now, waiting, when the time is right again ...

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