Marinated Grill Skirt Steak in a citrus-y, slightly spicy, and packs a bunch of Mexican flavors. Beef Lovers Rejoice!
As summer approaches and we started warming up to summer grilling. Skirt steak is one that always gets me super excited about firing up the grill. Part of this marinated grill skirt steak appeal for me, aside from its beefy flavor, which is very appealing for beef lovers, is its chewiness. Occasionally, I like my meat with a bit of a bite to it. Just a culturally thing.
You would not really put this in the category tender steak.
HOWEVER, the flavor is 10 x better and a whole lot cheaper, in my humble opinion.
The way you prepare it makes it somewhat tender- but never as tender as fillet mignon. Talking about filet mignon, I remember the first time I bought filet mignon to try at home. So so disappointed in the taste I wanted to cry.
If you are beef lover like I am then you are going to love this. And it is very customizable too to suit different cuisines. Garlic, soy sauce, pineapple and lime are a must. Spices like oregano, cumin and cilantro can be replaced with other spices and herbs, depending on the cuisine. If am want to switch up the flavors to a more Afro- Caribbean steak I include thyme, scotch bonnet and all spice.
Even though am just a couple of minutes walk from dozens of Mexican Restaurants. Restaurant Carne Asada pales in comparison to homemade. And for the most part it is cooked the way YOU want!!!
It also makes an excellent steak sandwich with peppers, onions, mushrooms and melted cheese. Great for Burritos, fajitas, tacos and salads. Or would make a great salad anytime!
Marinated Skirt Steak
- 1/2 -1 Lime freshly squeezed lime Juice about 1 Tablespoon or less
- 2-3 Tablespoons Soy Sauce
- 1-2 Teaspoons minced garlic
- ¼ cup pineapple Juice
- 1-1/2 pound Skirt Steak Trimmed
- 1/2 teaspoon oregano
- 1- Teaspoon Cumin
- ½ teaspoon white pepper
- 2-3 Tablespoons Cilantro
- Combine all the all together in a zip top bag, or Large shallow dish, add skirt steak, coat well and marinate for at least an hour or refrigerated until ready to cook. If you feel it is going to take more than an hour refrigerate.
- Preheat grill to medium-high.
- When ready to grill, drain the skirt steak and use paper towels to pat dry.
- Brush and oil the grill grate. Place skirt steaks on the hot grate and grill for 3-5 minutes per side for medium rare to medium, depending on preference- turning as needed with tongs.
- When ready transfer to a cutting board and let it rest for about 2 minutes.
- Slice the steak thinly against the grain, starting at one corner and cutting on the bias.