Lime Marinated Skirt Steak Food

JALAPEñO AND LIME-MARINATED SKIRT STEAK TACOS

Steps:

• Marinate and cook the steak:
• Combine jalapeño, garlic, cilantro, lime juice, oil, salt, pepper, and cumin in a large resealable bag or bowl. Add steak and toss to coat; if using bowl, wrap with plastic. Marinate at least 30 minutes at room temperature or chill up to overnight in refrigerator, tossing occasionally.
• Let steak sit at room temperature 30 minutes before cooking if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2-3 minutes per side for medium rare. Let rest 10 minutes before thinly slicing against the grain.
• Assemble the tacos:
• Warm tortillas in a microwave, oven, or over a gas flame. Divide steak among tortillas, then top with salsa, avocado, sour cream, queso fresco, if using, cilantro, and onion. Serve with lime wedges alongside.
• Do Ahead
• Steak can be marinated 1 day ahead; keep chilled.

GRILLED SKIRT STEAKS WITH GARLIC LIME MARINADE

Steps:

• Combine all the ingredients for the marinade/sauce in a food processor or blender combine. Blend until they form a smooth, white, garlicky liquid.
• In a bowl or zippered bag place the skirt steak and add HALF of the marinade. Coat the steak and set aside to marinate for 30 minutes. Reserve the remaining marinade to use as a sauce on the grilled steak.
• Pre-heat the grill to high. Grill the steak over high heat and cover. Cook steaks for about 2-3 minutes per side or until medium rare.
• Remove steak from the grill. Let cool for 1-2 minutes and place on a cutting board. Slice steak diagonally, against the grain for tender pieces. Serve and drizzle with remaining marinade/sauce and optional garnish.

TEQUILA LIME SKIRT STEAK

Steps:

• Combine tequila, Worcestershire sauce, soy sauce, jalapeno, green onions, garlic cloves, brown sugar, and black pepper. Pour mixture into a resealable plastic bag.
• Add skirt steak to the bag. Seal the bag, then shake to coat the meat with the marinade. Marinate in the refrigerator for at least 3 hour, preferably overnight.
• Prepare a charcoal or gas grill for cooking.
• Remove steak from marinade. Discard marinade.
• Sprinkle both sides of the steak with salt and pepper.
• Place meat on the hot grill and grill for 3-4 minutes per side, until internal temperature reaches 120 degrees. Remove meat from grill and allow to rest for 15 minutes.
• Thinly slice meat against the grain. Squeeze lime wedges over the meat.
• Serves 4

CHILI-LIME FLANK STEAK

Steps:

• Grate the zest of 1 lime; cut the lime in half. Combine zest with the chili powder, brown sugar, thyme, cumin, chipotle powder, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Squeeze the zested lime over the steak and use the lime halves to rub the juice into the meat. Rub the spice mixture on both sides of the steak. Let stand at room temperature, 30 minutes.
• Meanwhile, preheat a grill to medium high. Brush the grates with vegetable oil. Grill the steak until well browned, about 8 minutes. Flip and grill until a thermometer inserted sideways into the center registers 130 degrees F to 140 degrees F, 5 to 7 more minutes for medium rare (the thinner edges of the steak will be cooked to medium).
• Transfer to a cutting board and let rest 10 minutes. Season with salt and thinly slice against the grain. Serve with lime wedges.

SKIRT STEAK MARINADE

Steps:

• In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper.
• Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

5 SKIRT STEAK MARINADE RECIPES

Steps:

• Before starting, prepare the skirt steak. Place it on a cutting board, remove the top fat and silver skin, cover with a plastic sheet, and pound the meat with a kitchen hammer on both sides until it is about ¼-inch thick. Slice the steak into 3-4 pieces to fit in into the pan where it will cook.
• Make the marinade: Simply mix the ingredients together in a sealable plastic bag and place the steak in it. Shake to combine!
• Then, squeeze the bag to remove as much air as possible, seal, and let steak marinate at room temperature for 20 minutes maximum. If you marinate longer, the meat flavors will get lost.
• Next, remove the steak from the bag and pat dry to remove excess moisture from the marinade so that the steak can properly sear and develop a nice brown crust.
• To cook the skirt steak, heat a large cast-iron skillet or griddle over high heat for about 3-5 minutes or until super hot and add the oil. It will shimmer! Place the steak(s) flat (do not overcrowd the pan), lower the heat to medium-high, and cook the steak for 2-3 minutes on each side, or until medium-rare.
• Transfer the steak(s) to a plate and tent with foil. Let it rest for 3-5 minutes and squeeze the juice of a lime on top.
• Cut into thin slices against the grain and enjoy with chimichurri sauce on top and/or another garnish of your choice such as pickled red onions, tortilla, cheese, etc.

BEER AND LIME MARINATED STEAK CRUNCHWRAP

Steps:

• The night before, use a meat tenderizer's pointed side to tenderize each side of the skirt steak. Add the steak along with the garlic, cilantro, cumin, salt, and crushed red pepper to a bowl or container with a lid. Squeeze the juice from the lime over the steak and pour the beer over the steak as well. Cover with lid and place in the fridge for 8-12 hours.
• Remove the steak from the marinade. Gently pat dry with a paper towel. It's ok if you don't pat the whole steak dry. Season each side of the steak with salt and pepper.
• Heat a cast iron skillet over high heat for 1-2 minutes. Add the steak and hatch chilies to the searing hot pan. Cook for 7-10 minutes on the first side, depending on how well done you want the steak. Flip the chilies and steak and cook for another 5-8 minutes on the second side. Transfer the steak to a plate and tent with foil. Let it rest for 5 minutes before slicing.
• Transfer the hatch chilies to a plastic bad and seal or tie shut. Let the chilies steam in the bag for 5 minutes. After 5 minutes, remove the chilies. Use a paper towel to rub the charred skin off the peppers. Dice the peppers and remove stems and reeds.
• In the center of a burrito tortilla, place a spoonful or two of beans, top with steak, chilies, and then cheese. On top of that place lettuce, pico de gallo, and then avocado. Cover that small stack with a small tortilla.
• Lightly spary a nonstick pan with cooking spray. Heat over medium.
• Fold up each side of the large burrito tortilla towards the center to form a hexagon. Carefully flip the crunchwrap and place on the hot pan. Heat that side for about 3 minutes to seal the crunchwrap shut.
• Continue that process with the remaining ingredients and tortillas.

STEAKS IN GARLIC LIME MARINADE (PALOMILLA)

Steps:

• Combine all ingredients except for the steaks in a food processor or blender. Process until the mixture is a smooth liquid paste.
• On a plate or in a zip top bag, combine 1/2 of the marinade with the steaks, making sure the meat is well coated. Let sit in the refrigerator for 1/2 hour. Reserve the remaining marinade.
• Grill the steaks over high heat, 2-3 minutes per side, basting if desired with the remaining marinade.
• Remove to a serving dish, brush with any remaining marinade, and serve.

FLANK STEAK WITH LIME MARINADE

Steps:

• In a resealable plastic bag, combine lime juice, soy sauce, scallions, ginger, and red-pepper flakes. Add steak, and seal bag (place in a dish to catch any leaks); marinate in the refrigerator, turning occasionally, up to 1 hour.
• Heat grill to high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and black pepper. Place on grill; cover. Cook, turning once, until meat reaches desired doneness, 6 to 8 minutes for medium-rare. Let rest 10 minutes before slicing thinly.

LIME-SOAKED, CUMIN-CRUSTED SKIRT STEAK

Steps:

• Place the steak in a shallow dish and pour the lime juice over it. Cover the dish and let it stand in the refrigerator for 30 minutes to 1 hour, turning occasionally.
• Light up a fire in your grill.
• In a small bowl, combine all the rub ingredients and mix well. Remove the steak from the marinade, pat dry with paper towels, and rub it all over with the spice rub, pressing gently to be sure it sticks.
• When the fire has died down and the coals are hot (you can hold your hand 5 inches from the grill surface for 1 to 2 seconds), place the steak on the grill and cook until well-seared on one side, about 4 minutes. Turn and continue to cook to the desired doneness, about 4 minutes more for rare. To check for doneness: Make a 1/4-inch cut in the thickest part of the meat and take a peek; it should be slightly less done than you like it. Remove the steak from the heat, cover it loosely with foil, and allow it to rest for 5 minutes while you make the relish.
• In a medium bowl, combine all the relish ingredients and mix well.
• Slice the steak as thin as possible against the grain and serve with the relish. Enjoy!
• Note* You may substitute flank steak, or round steak for the skirt.

MEXICAN CARNE ASADA MARINADE WITH SKIRT STEAK

Steps:

• Place skirt steak on a cutting board, remove the top fat and silver skin, top with a plastic sheet, and pound the meat with a mallet on both sides until it is about ¼-inch thick (0.5 cm). Slice the steak into 3 to 4 pieces to fit in into the skillet where it will cook.
• Then, combine the taco seasoning, olive oil, and lime juice in a large Ziploc bag and place the steak inside. Shake to combine!
• Next, squeeze the air out of the bag, seal, and let the skirt steak marinate at room temp for 20 minutes maximum. If you marinate longer, the meat flavors may get lost.
• Remove the steak from the bag. Then dab to remove excess moisture from the marinade. This is so the steak can properly sear and get a nice brown crust.
• Cook the skirt steak either on a charcoal grill (preferred) or in a large cast-iron skillet or griddle. To cook it indoors, heat a cast-iron skillet over high heat for about 3-5 minutes or until super-hot and add the oil. It will shimmer! Place the steak(s) flat (do not overcrowd the pan), lower the heat to medium-high, and cook the steak for 2-3 minutes on each side, or until medium-rare (internal temp: 130 - 135°For 54-57°C).
• Transfer the steak(s) to a plate and tent with foil. Let it rest for 3-5 minutes and squeeze the juice of a lime on top. Cut into thin slices against the grain.

GARLIC LIME GRILLED SKIRT STEAK

Steps:

• Put the olive oil, lime juice, and minced garlic in a small bowl. Mix together well and set aside.
• Lay your skirt steak flat and sprinkle with a good dose of salt and pepper on each side.
• Place in a airtight container with lid. Pour garlic lime marinade over the skirt steak, making sure all sides get some marinade.
• Refrigerate for 2 hours or up to overnight.
• Remove your skirt steak from the refrigerator and let come to room temperature, about 30 minutes.
• Get your grill nice and hot, make sure the coals underneath are nice and evenly spread out.
• Put your room temperature skirt steak on the grill, making sure to lay flat. Grill quickly 2 - 3 minutes each side, about 5 minutes total until they have a nice brown and bits of char on each side. Thicker steaks may require a little more time each side. Remove from grill.
• Slice the skirt steak thin and top with a little of the guacamole, pickled onions, and cilantro. Savor the deliciousness!

LIME-MARINATED FLANK STEAK WITH HERB SALAD

Steps:

• Place the lime juice, orange juice, garlic, balsamic vinegar, olive oil and salt and pepper. In a large plastic bag over a shallow baking dish. Add the steak and turn to coat both sides. Cover and refrigerate for 30 minutes, then pull from fridge and allow the steak to come to room temperature, about 10 minutes.
• Heat the grill to medium-high heat. Remove the steak from the marinade and season both sides with salt and pepper. Grill for 5 to 7 minutes on each side for medium-rare. Let rest 10 minutes. Slice the steak against the grain, into thin slices.
• Wash the herbs bunches and gently dry them with a kitchen towel. Remove the leaves from the herb bundles and place in a medium bowl. Whisk together olive oil and lime juice, and season, to taste, with salt and pepper. Toss the leaves with enough of the dressing to coat them lightly (you may not need all of the dressing). Season the salad with salt and pepper, to taste. Top sliced steak with herb salad and serve.

LIME-MARINATED SKIRT STEAK

Steps:

• In blender, combine lime juice, soy sauce, garlic, and jalapeno; puree until smooth. Transfer to a shallow dish or large resealable plastic bag. Toss with steak to coat. Let stand at least 30 minutes, and no more than 2 hours, to infuse with flavor.
• Heat a large skillet over medium-high, until very hot. Cook steak, in two batches if necessary, until browned, 2 to 3 minutes per side for medium-rare. Let rest 10 minutes before slicing thinly. Serve with lime wedges, if desired.

GRILLED GARLIC-MARINATED SKIRT STEAK WITH LIME

Steps:

• If necessary, trim steaks, leaving some fat. In a shallow dish rub steaks with garlic and oil. Marinate steaks, covered and chilled, at least 30 minutes and up to 1 day.
• Prepare grill.
• Season steaks generously with coarse salt and grill on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side for medium-rare. (Alternatively, steaks may be broiled on rack of a broiler pan under a preheated broiler 3 inches from heat about 4 minutes on each side.) Transfer steaks to a cutting board and drizzle with lime juice. Let steaks stand, uncovered, 5 to 10 minutes and with a sharp knife cut diagonally across grain into thin slices.
• Serve steak with accompaniments.