Marinated Skirt Steak

Keep the mess outside and make a great meal! Our easy marinated skirt steak recipe is seared to perfection on the outside and tender ‘n juicy on the inside.

When working with skirt steak, grilling it rare to medium-rare will yield the most succulent results. The flavor of this meat is so buttery and well-spiced that it will taste great on top of your favorite salad or in fajitas for dinner or on its own with a side of rice.

The easiest way to ensure our marinated skirt steak recipe is a success is to let the meat marinate for a full day. This will ensure the lime juice brings that complementary brightness and full-bodied flavor to the other seasonings like jalapeno, cilantro and yellow onion!

Marinated Skirt Steak Recipe

Prep Time: 8 hours hrs 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 8 hours hrs 20 minutes mins

Our marinated skirt steak recipe is comparatively inexpensive to other cuts of beef and is easy to make!

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Ingredients

 

Yield: 6 -8 servings

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marinade

• 1/4 cup lime juice
• 1/4 cup oil
• 1 tsp salt
• 1 tsp black pepper
• 1/4 tsp ground cumin
• 1/2 cup cilantro, chopped
• 1 jalapeño, minced
• 1/2 small yellow onion

steak

• 2 lbs skirt steak
• salt and pepper, to taste

Instructions

 

• Place ingredients for marinade in a blender or food processor then purée until relatively smooth. Pour marinade into resealable gallon-sized bag and set aside.
• Trim skirt steak of excess fat and connective tissue. Place into bag with marinade, seal and refrigerate at least 8 hours and up to a full day.
• Preheat grill to medium-high then remove steak from marinade, allowing a bit of marinade to cling to the meat. Blot the steak with paper towels to remove the liquid from the surface, but leave the veggie bits from the marinade clinging to the meat.
• Oil grates well then add skirt steak. Grill 3–5 minutes per side or to desired degree of doneness. It is best served rare to medium-rare.
• Remove from grill and allow meat to rest 5 minutes before slicing. Carve the meat against the grain into thin slices for most tender results.

Notes

If you are unsure about how to choose a cut of meat, just ask the butcher!

Author: Cheryl Najafi

Course: dinner

Calories: 337kcal, Carbohydrates: 2g, Protein: 32g, Fat: 22g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 9g, Cholesterol: 86mg, Sodium: 555mg, Potassium: 599mg, Fiber: 0.4g, Sugar: 1g

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