Spicy Citrus-Marinated Skirt Steak
Serves 235 mins prep55 mins cook
I came up with the marinade for this Spicy Citrus-Marinated Skirt Steak on a whim the last time I was making steak nachos and I knew immediately I had to share it. It’s spicy, a touch sweet, and very bright but also earthy and savory.
0 servings
What you need
cup olive oil
cup soy sauce
tbsp cilantro
tbsp apple cider vinegar
tbsp lime
tbsp ancho chile
tbsp cumin powder
tsp mexican rub
tsp onion powder
tsp smoked paprika
tsp kosher salt
Instructions
Marinate the meat. Whisk together all of the ingredients. Add your skirt steak to whatever container you’re using to marinate along with all of the marinade. Cover, expelling any excess air, and refrigerate for 4-6 hours. Prepare to cook. Pull them from the fridge to come to room temperature on the counter about 20 minutes before you’re ready to cook the steaks. Place a 12” cast iron skillet over medium-high heat and allow it to preheat for about 5 minutes until the pan is smoking. Get to searin’! Add the skirt steak, one at a time – don’t crowd the pan, and press it into the surface of the pan to ensure a good sear. Let cook undisturbed for 6 minutes, then flip and continue cooking on the other side for 5-10 minutes, depending on how you like your steak cooked. Once satisfied remove it from the pan, and repeat the process with all remaining steaks. Let rest for 15 minutes before slicing. We usually eat this steak over nachos or in tacos, but it’s delicious period so do what you like.View original recipe