Marinated Grill Skirt Steak in a citrus-y, slightly spicy, and packs a bunch of Mexican flavors. Beef Lovers Rejoice!
As summer approaches and we started warming up to summer grilling. Skirt steak is one that always gets me super excited about firing up the grill. Part of this marinated grill skirt steak appeal for me, aside from its beefy flavor, which is very appealing for beef lovers, is its chewiness. Occasionally, I like my meat with a bit of a bite to it. Just a culturally thing.
You would not really put this in the category tender steak.
HOWEVER, the flavor is 10 x better and a whole lot cheaper, in my humble opinion.
The way you prepare it makes it somewhat tender- but never as tender as fillet mignon. Talking about filet mignon, I remember the first time I bought filet mignon to try at home. So so disappointed in the taste I wanted to cry.
If you are beef lover like I am then you are going to love this. And it is very customizable too to suit different cuisines. Garlic, soy sauce, pineapple and lime are a must. Spices like oregano, cumin and cilantro can be replaced with other spices and herbs, depending on the cuisine. If am want to switch up the flavors to a more Afro- Caribbean steak I include thyme, scotch bonnet and all spice.
Even though am just a couple of minutes walk from dozens of Mexican Restaurants. Restaurant Carne Asada pales in comparison to homemade. And for the most part it is cooked the way YOU want!!!
It also makes an excellent steak sandwich with peppers, onions, mushrooms and melted cheese. Great for Burritos, fajitas, tacos and salads. Or would make a great salad anytime!
Enjoy!!!
Marinated Skirt Steak
Ingredients
- 1/2 -1 Lime freshly squeezed lime Juice about 1 Tablespoon or less
- 2-3 Tablespoons Soy Sauce
- 1-2 Teaspoons minced garlic
- ¼ cup pineapple Juice
- 1-1/2 pound Skirt Steak Trimmed
- 1/2 teaspoon oregano
- 1- Teaspoon Cumin
- ½ teaspoon white pepper
- 2-3 Tablespoons Cilantro
Instructions
- Combine all the all together in a zip top bag, or Large shallow dish, add skirt steak, coat well and marinate for at least an hour or refrigerated until ready to cook. If you feel it is going to take more than an hour refrigerate.
- Preheat grill to medium-high.
- When ready to grill, drain the skirt steak and use paper towels to pat dry.
- Brush and oil the grill grate. Place skirt steaks on the hot grate and grill for 3-5 minutes per side for medium rare to medium, depending on preference- turning as needed with tongs.
- When ready transfer 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.
Nutrition Information:
Maggie says
Hello!
I’m about to try this. I don’t see salt on the ingredients. Is no needed?
ImmaculateBites says
No need to add salt. You can always add after cooking , if you feel it needs more seasoning.
Lyn Swierski says
We are big fans of skirt steak, and looking for a marinade, I found your site for the first time! We had this last night, and pan grilled it (no barbecue here in our little Japanese apartment) and it was divine exactly as is. Now I’m going to explore more of your recipes… I have some crab claws in the freezer…. Maybe your Crab Rangoon! Thanks, Imma, I’m a new fan!
ImmaculateBites says
Aww, thanks so much Lyn! Glad to hear this . Can’t wait to hear what else you try.
Happy Cooking!!!
Lyn says
Thanks for the reply, Imma! I’ll be sure to let you know! (lovely site)
diane says
the tomato salsa in the picture looks great, do you have the recipe for that, it looks so fresh
ImmaculateBites says
Not at the moment Diane. Will work on a salsa recipe pretty soon.
Natalie says
Flavourful, best marinate I found so far!
imma africanbites says
Thank you for the compliment, Natalie. =)
Cinder says
My husband followed the recipe but it was very tuff- although we did cut it in correctly. Or maybe it was a bad cut of meat?
imma africanbites says
Sorry to hear that. I can’t say for sure how it went wrong since I’ve been using this recipe a lot of times and turns out well all the time. But I suspect it could either be a bad cut of meat or the heat of your grill.
Matt B says
Yes. I’m sure it was the meat… We have had this happen to us as well.
Next time, before marination, gently rub the meat with oil (until it is firm to the touch) and maybe add just a touch of honey for sweetness. Also, make sure your cooking box is hot and sizzling before inserting your beef…
Happy cooking!
Clarita says
I would definitely try this skirt steak marinate. I love grilled food. I grilled in the middle of winter as long as no rain or snow. Thank you.
ImmaculateBites says
Me too Clarita. I live in Southern California so you I grill any time of the year.
Stephen says
My family loved it. We used Bavette steak which I prefer over skirt or flank when the butcher has it. I really loved the flavor of the white pepper.
Forgot to buy Pineapple juice, but it was fine without it.
Since the recipe called for 2-3 TBSP soy sauce, I used 2 TBSP soy sauce and 1 TBSP worcestershire sauce.
Added 1/2 tsp smoked paprika.
imma africanbites says
Glad you and your family loved it, Stephen! And thank you for sharing those tips. I appreciate it.
Shauna says
This was excellent! I had all of the ingredients on hand and marinated the meat for just an hour. It came out tender and flavorful. I will definitely make this again. Thanks for the awesome recipe!
imma africanbites says
Woot! Woot! Glad it turned out amazing for you, Shauna! Now you got me wanting to fire up the grill tomorrow. 😉
Jo says
Hi, just came across your great site and love the sound of this recipe, however can you tell me the two salsas you are serving with the beef in the photo. Thanks
ImmaculateBites says
Hi Jo! I served it with tomatillo (green tomato) salsa and red salsa.
Nadiya Singh says
I love this marinade! But the only problem is I do not have a grill. I’ve been making my steaks in the oven but I don’t think I’ve ever tried to make a skirt steak in the over. The low/slow method usually gets it pretty tender for me. Would be able to make this using the oven method?
ImmaculateBites says
Hi Nadiya! I have not tried cooking this Low and Slow . What I do is use the oven broiler to cook it . Almost the same way I would outside. And it works for me. Or I do it stove top. Hope this helps.
Tami says
Can you marinade it longer then a hour?
ImmaculateBites says
Yes you can. Refrigerate when you marinade for more than an hour.
Hanady says
Yummy and gorgeous!! Will give this a try next time I make Mexican food! A delicious change from boring ground beef!
Helen @ Fuss Free Flavours says
Beautiful recipe and photos. I nearly always sneak some soy sauce into a miranade. Love all that umami especially with the char grill flavours too.
Claudia | Gourmet Project says
I love bbq beef, I love spices, I love this recipe. Willl definitely try with burrtos!
Bintu | Recipes From A Pantry says
A seriously beautiful shot. Makes me want to drop everything and dive right in. I really love the combo of pineapple juice and garlic and since we have some venison in the fridge , we are going to try it.
Tracy says
Bring on summer grilling season! I really love this marinade – I’ve never made one with soy and pineapple before but of course – it makes so much sense! I can’t wait to try this!