Don’t you hate buying an expensive steak, just to grill it too much and then it’s like eating an old tire? Here’s an option that gives you that juicy steak flavor, with half the price, that cooks in a flash – Skirt Steak!
Skirt steak is tougher than flank steak, which means it is less expensive than other cuts of steak. Big plus! But to insure a tender steak, it is best cooked rare or medium-rare, and is usually best seared. However, this marinade recipe really tenderizes the skirt steak and provides even more flavor. SO more flavor, less cost and quicker cooking time – win-win!
Pro tip: There are two types of skirt steak: inside and outside. The inside skirt comes from the transverse abdominal muscle and is rather tough; the more desirable outside skirt comes from the diaphragm and is quite tender. So look for “Outside Skirt Steak” at the meat counter.
Skirt Steak Marinade
This Skirt Steak marinade brings big flavors from this less expensive cut of beef - perfect for fajitas!
Ingredients
- 1.5 pounds Outside Skirt Steak
- 1/2 cup olive oil
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 1 tsp kosher salt
- 1/2 tsp chili powder
- 1/2 tsp cumin
Directions
- Step 1 Cut skirt steak into 3 equal size sections and place in a large resealable bag
- Step 2 Whisk together remaining ingredients in a bowl – pour into bag with steaks. Seal the bag and press out all the air – massage to evenly coat steak.
- Step 3 Refrigerate at least 30 minutes. Then remove steaks from bag, shake off excess marinade, and place on a wire rack-lined baking sheet and return to fridge – uncovered for another 2 hours.
- Step 4 Remove from refrigerator – sprinkle with salt, and place steak on the grill over direct heat. Sear 2 minutes each side and remove from the grill.
- Step 5 To serve, slice each steak in half with the grain. Then turn the steaks 90 degrees and slice against the grain into 1/4 inch strips.
