For April, I want to share a regular around my house that is always a big hit! Marinated, grilled skirt steak. This is marinated for a long time in some citrus juices, soy sauce and seasoning that gives it an unreal flavor once it hits that hot grill!
Ingredients:
- 1 skirt steak
- Juice of 1 orange
- Juice of 1 lemon
- Juice of 1 lime
- ¾ cup chopped cilantro
- ½ cup soy sauce
- 2 T minced garlic
- ½ cup olive oil
- 1-2 T of Spicewalla Carne Asada Seasoning
Instructions:
- In a large Ziploc or whatever kind of receptacle to marinate in, combine all above ingredients and let this sit in the fridge for at least a few hours, preferably a day. However, if you have a chamber vacuum sealer that has a marinate function, you can do a cycle that will complete in about 15 minutes that will be equally as flavorful (if not more) than sitting in the fridge for 24 hours – I highly recommend this method, if possible.
- Once you’re ready to start prepping things, fire up the grill and let the steak sit out at room temperature for about 30 minutes while the grill heats up.
- Before it goes on the grill, I like to put some of the carne asada seasoning on top of the steak, too. (Any kind of Mexican seasoning works as well or just a salt and pepper garlic mixture.)
- For a skirt steak, you want to go hot and fast. I typically run my charcoal grill around 500-650 degrees and sear it off for about 15 minutes, flipping it periodically so it cooks evenly.
- Pull it off once the thickest part of the steak is reading around 130-135 internal temperature if you like a medium rare temperature.
- Next, you’ll want to let the steak rest for about five minutes – and it will rise about five degrees during this time. Medium is my preference for a skirt steak, so pulling at 135 degrees after the rest should be at a perfect medium (140 degrees).
- Lastly, the most important step, you’ll want to make one slice down the middle of the steak with the grain to then rotate it 90 degrees, so your individual slices will be cut against the grain. You want to make sure you’re cutting against the grain for your individual slices, so it will be nice and tender, not chewy.
- Then, pile these delicious slices up on some tortillas or just eat them plain with some rice. I love these slices on a charred flour tortilla with some fresh cilantro and any other kind of taco toppings!
