What Is Ranchera Meat?

Ranchera meat is one of the most prized beef cuts that can be used in a range of mouthwatering recipes. 

What is ranchera meat? Ranchera meat, also known as flap steak and arrachera, is a balanced meat cut that contains a combination of juicy meat and marbling. It is usually seasoned and grilled and can be used for carne asada, fajitas, and many other delicious dishes.

Read below to learn more about this underrated beef cut and its many characteristics!

Characteristics Of Ranchera Meat

Ranchera meat (a.k.a. arrachera, flap steak and skirt steak) comes from the bottom sirloin of a cow. This meat is known for its excellent marbling and tender texture. 

It is usually cut into thin, “butterfly-shaped” slices and then cooked over a grill or a plancha. 

Most people prefer to eat this meat either with simple seasonings or with a complex blend of spices, herbs, and condiments. 

Here are some of the main characteristics of ranchera meat!

Flavor

Ranchera offers a tender, juicy, and particularly beefy flavor. 

While it isn’t loaded with a lot of dense fat, it does have decent marbling, which (when rendered) allows the cut to take on an otherworldly flavor. 

If it is cooked correctly, ranchera should take on a caramelized exterior with a pink and juicy interior that adds to its natural flavor.

The meat slices up beautifully and you can immediately notice the delicious juices as you slice through a cooked ranchera.

This meat is also excellent at taking in flavors from seasonings and condiments. It is said that ranchera cooks best at room temperature — which means that it takes on most of its flavor after the grilling phase (once it is rested). 

When cooked, the meat can also be topped with other flavorful condiments to further develop its overall flavor profile.

Texture 

As mentioned, ranchera has beautiful marbling across its surface. Since the meat is thinly cut, you get a great portion of fat on each slice which helps the meat tenderize as it cooks. 

But there is also a caveat to its soft texture: ranchera is known to be one of the most easily overcooked meats! 

If not cooked correctly, it can firm up and lose its tenderness. Sure, it will retain the same great flavor, but you will lose a significant amount of juiciness — which will not do justice to this cut!

As soon as this cut hits the grill, it will start to immediately caramelize, which will add a dark brown color to the exterior of the meat along with a pool of juice around it. 

Uses

Perhaps the best use of ranchera is when you prepare carne asada. 

Carne asada translates to “grilled meat” — and once you properly grill this cut, it can be used in many delicious recipes.

Remember: ranchera is usually used as a multi-purpose cut thanks to its balanced flavor and texture! 

Don’t want to use it in anything complicated? Then just enjoy it on its own with a side of chimichurri sauce or rice and beans! 

Best Way To Cook Ranchera Meat

Like we said, this is a great meat for grilling! Here’s how to get the most flavor out of your ranchera meat.

1. Use The Right Marinade

Ranchera meat is highly forgiving when it comes to marinades. 

You can either go for a simple salt and pepper marinade, or you can truly take things up a notch by using a range of flavoring oils, herbs, and spices. 

Begin by clearing the meat of excess fat. 

Some flap cuts will have added fat along the exterior or edges. This hard fat doesn’t render well, which is why you should trim some of it from the ranchera, just as you would with any beef cut. 

Once that’s done you can begin seasoning the meat!

Ranchera can be paired with a marinade made of chili, pepper, salt, fresh cilantro, sugar, lemon juice, cumin, garlic, fresh herbs, and a generous drizzle of olive oil to help it seep all the flavors into the meat. 

Don’t have the time to prepare a marinade? Then you can also use any great all-purpose meat seasoning to quickly flavor the meat — this strategy works best when you want to cook carne asada!

2. Grill The Ranchera

Remember how we mentioned that ranchera “cooks” the best at room temperature, a.k.a. off the grill? Well, this is where the seasonings come in. 

The more diverse the seasonings, the better the meat will absorb all the flavors, especially after it comes off the grill.

Once you marinate the meat, keep it in the fridge at 40°F for about 4-5 hours (or longer) and then fire up the grill.

Get the grill nice and hot — do not skimp out on this crucial step! If the grill isn’t hot then the meat will not render properly, which means you will likely end up with dried meat. 

Add a drizzle of any neutral or flavored oil to the grill. We recommend going with an oil that has a high smoking point. This will allow the oil to withstand the temperature of the grill without adding any unwanted flavors.

Side Note: If you want to use cooked flap steak as an ingredient for classic Mexican recipes, then you should probably dice it up into thin strips before adding it to the grill.

As soon as the meat hits the grill, it will start to sear — so be prepared!

Let the meat cook for about a few minutes until it starts to change color. Then give it a flip or toss it to change sides. Let the other side cook and catch on an equal color for a few minutes. 

Continue cooking the meat until all sides are properly seared, then turn the grill off. The cooking process should take about 5-8 minutes in total.

Remove the meat from the grill and set it on a plate. Do not leave it on the grill — the residual heat may affect its texture or dry out the meat as it cools. 

Allow the meat to rest for at least 8-10 minutes. This is when the ranchera starts to reabsorb all of its juices and flavors!

Once it has rested and is ready, you can dig in or use it in other recipes as needed. 

Remember: the meat is already cooked, so it’s best that you only add it at the end of other recipes that call for cooked ranchera/carne asada to avoid overcooking it! 

Related Questions 

Ranchera is a delicious meat cut that can be used in several grill recipes. Now that you know how to season and cook it, here are some related questions.

Can you use ranchera meat for fajitas?

Yes, ranchera meat is an excellent cut for any fajita recipe. Not only will this meat add an excellent beefy flavor, but it will also play well with the flavors of the fajita seasoning, bell peppers, and onions!

The best way to cook ranchera for fajitas is to use a grill or a griddle. 

Can you season ranchera while cooking?

Yes, ranchera can be seasoned while cooking. But if you want the most out of the flavor and texture of the meat, then we highly recommend that you marinate it beforehand. 

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