Description
A flavorful grilled skirt steak marinated with olive oil, lime juice, and spices, served with fresh toppings.
Ingredients
Scale
- 1 pound skirt steak, trimmed of excess fat
- 1/4 cup olive oil (for marinating)
- 3 cloves garlic, minced
- 2 limes, Juice of (for that zesty kick)
- 1 tablespoon ground cumin (for warmth)
- Salt and pepper (to taste)
- chopped cilantro
- sautéed onions
- grilled bell peppers
Instructions
- In a bowl, whisk together the olive oil, minced garlic, lime juice, ground cumin, salt, and pepper to create the marinade.
- Place the skirt steak in a large resealable plastic bag and pour the marinade over it. Seal the bag and massage the marinade into the meat to ensure even coating. Let it marinate in the fridge for at least 30 minutes — the longer, the better!
- Preheat your grill or grill pan over medium-high heat. To check if it’s ready, hold your hand over the grill; if you can handle the heat for 2 seconds, it’s perfect.
- Remove the steak from the marinade and adjust as needed based on your preference.
- Use a meat thermometer to check the temperature; you’re aiming for around 130-135°F for medium-rare.
- Once cooked, remove the steak from the grill and let it rest for about 5 minutes to allow the juices to redistribute.
- Cut against the grain into thin strips and serve with your favorite toppings.
Notes
- For enhanced flavor, marinate the skirt steak overnight.
- Adjust cooking time based on thickness of steak and personal preference for doneness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 portion
- Calories: 300
- Sugar: 0g
- Sodium: 100mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 75mg