We’re all about big, bold flavors here at Food Devoted, and this recipe is proof of that! Made with fresh citrus and herbs, fresh spices, and of course, fresh jalapeño to bring the heat, this Bold And Fresh Marinated Skirt Steak does not disappoint.
This recipe is that easy and lovable skirt steak marinade that never fails. In just 2 hours, or better yet leave the skirt steak to marinate overnight, the flavors that develop in this steak are out of this world delicious!
Skirt Steak Or Flank Steak For Marinating?
There are two types of lean beef steaks that people consider for marinating. There is the Skirt steak or the Flank steak. Both of these steaks come from the underbelly of the steer but have very different grain structures.
The Flank steak is the healthier choice as it’s a leaner steak overall. Since the muscle fibers on a Flank steak are tightly bound, they prevent the meat from taking in a marinade, leaving you with less flavor.
The Skirt steak has a more loose grain texture, and it allows for the marinade to be soaked up more freely. It’s also known to have a deeper beefy flavor.
What Can I Make With This Bold And Fresh Marinated Skirt Steak?
This marinade has cumin and cilantro in it, so it does take on a bit of an earthy Mexican flavor profile. As such, it is my go-to for fajitas, burritos, or even nachos. Keep in mind, you can use this as a stand-alone main dish with a side of rice since it is so tender too!
Bold And Fresh Marinated Skirt Steak Ingredients
- Orange Juice ( no pulp)
- Olive Oil
- White wine vinegar
- Black Pepper
- Garlic cloves
- Skirt steak
So Easy To Make This Marinade:
First, combine all of the ingredients besides the Skirt steak, and whisk together until well blended. Save 1/3 cup of the marinade in a covered container in the refrigerator for later use.
Take your skirt steak and the remaining marinade and put it in a large resealable freezer bag. Refrigerate the steak in the marinade for no less than 2 hours, but best left overnight.
How To Cook The Bold And Fresh Marinated Skirt Steak
You can either grill your skirt steak or cook it on the stove top in a iron skillet.
GRILL: Pre-heat your grill to very high heat to get your grill to 500 degrees. Pat dry the steak after you have removed it from the marinade. Discard the leftover marinade.
Take the steak to the grill and cook for about 6 minutes per side. Let the steak rest for 10 minutes. Remember, for the steak to have the best texture, be sure to against the grain and serve it with the reserved marinade you kept at the BEGINING.
To COOK STOVE TOP: Be sure to use a cast iron skillet that is very, very hot. Cook 5-7 minutes per side or to desired internal temperature.
No matter how you cook it, always remove the steak from the heat and let it rest for 10 minutes before serving to let the juices settle back into the meat for the best flavor.
Tips & Tricks
- After marinating the steak, take the steak out of the bag and place it on a cooling rack placed over a baking pan. Place the steak in the refrigerator for 1 to 2 hours to dry out the steak a bit. This will be sure you get an amazing sear on the steak.
- Skirt steak is a lean cut of steak and is best cooked to a rare or medium-rare temperature. Use a meat thermometer to get to the right temperature. I prefer to grill the meat to 130 degrees for a perfect medium-rare.
- MAKE SURE you rest the steak for 10 minutes to allow the juices to settle back into the meat. If you don’t do this, you can say hello to dry beef!
- Slice the steak against the grain, so the bites are tender – trust me, this is not even an option here!After marinating the steak, take the steak out of the bag and place it on a cooling rack placed over a baking pan. Place the steak in the refrigerator for 1 to 2 hours to dry out the steak a bit. This will be sure you get an amazing sear on the steak.
If you are looking at other marinade options, then check out my shrimp marinade. You will never look at shrimp the same way again.
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