Description
A tender and flavorful marinated skirt steak recipe, perfect for grilling or stovetop cooking. This dish marries bold flavors with juicy meat, making it a must-try for any occasion.
Ingredients
Scale
- ⅓ cup olive oil
- ¼ cup soy sauce
- 3 tbsp fresh lime juice (about 2 limes)
- 3 cloves garlic, minced
- 2 tbsp brown sugar
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp black pepper
- 1 tsp salt
- 1 tbsp fresh cilantro, chopped (optional)
- 1½ lbs skirt steak, trimmed
- Lime wedges (for garnishing)
- Chopped cilantro (for garnishing)
- Sliced jalapeños (for garnishing)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the olive oil, soy sauce, lime juice, minced garlic, brown sugar, ground cumin, smoked paprika, chili powder, black pepper, and salt. If desired, stir in cilantro for an extra layer of flavor.
- Marinate the Steak: Place the skirt steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it coats every surface. Seal the bag or cover the dish, and refrigerate for at least 60 minutes — up to 1440 minutes is best for maximum flavor.
- Bring to Room Temperature: About 30 minutes before cooking, remove the steak from the refrigerator to allow it to come to room temperature. Pat it dry with paper towels to remove excess marinade.
- Cook the Skirt Steak: Heat a grill or a large skillet (cast iron works best) over high heat. Lightly oil the grates or the pan. Add the steak and cook for about 3-4 minutes per side for medium-rare. Use a meat thermometer for accuracy: 135°F for medium-rare, 145°F for medium. Avoid overcooking, as skirt steak can become tough.
- Rest the Steak: Transfer the cooked steak to a cutting board and let it rest for 5-10 minutes. This step is crucial for retaining the juices.
- Slice and Serve: Slice the steak against the grain into thin strips. Garnish with lime wedges, chopped cilantro, or jalapeños if desired, and enjoy while hot!
Notes
Don’t skip the marinade for maximum flavor. Let the steak rest after cooking to ensure juiciness. Slice against the grain for tenderness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg