Marinated Grilled Skirt Steak

Enjoy a citrusy, slightly spicy, and flavorful beefiness perfect for summer cookouts, taco night, and any time you want to shake off the winter blues.

Course Main

Cuisine Mexican

Diet Gluten Free

Prep Time 10

Cook Time 15

Marinating Time 1

Total Time 1 25

Servings

Calories 145kcal

Author Imma

Ingredients

½-1 lime, juiced (about 1 tablespoon juice)
2-3 tablespoons (30-45g) soy sauce
1-2 teaspoons (5-10g) minced garlic
¼ cup (60ml) pineapple juice
½ teaspoon (1g) dried oregano
1 teaspoon (3g) ground cumin
½ teaspoon (2g) white pepper
2-3 tablespoons (12-18g) chopped cilantro
1½ pounds (680g) skirt steak, trimmed

Instructions

Combine all ingredients in a ziplock bag or large shallow dish, mix to coat the skirt steak well, and marinate for at least an hour. Refrigerate until ready to cook if you're doing make-ahead prep.
Remove the steak from the refrigerator (if that's where it is), and preheat the grill to medium-high.
When ready to grill, drain the skirt steak and pat it dry with paper towels. Brush and oil the grill grate.
Place the steak on the hot grate and grill for 3-5 minutes per side for medium rare to medium, turning as needed with tongs.
When ready, transfer it 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. Enjoy!

Notes

Grilling, frying, and broiling are all perfect for skirt steak. As long as whatever you're using is hot before slapping the steak on it or in it.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition