| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 pounds skirt steak
- 1/2 cup cilantro leaves and stems, finely chopped
- 1/2 cup olive oil
- 1/3 cup freshly squeezed orange juice (1 large orange)
- 1/4 cup freshly squeezed lime juice (2 limes)
- 3 tablespoons honey
- 2 tablespoons Mexican oregano or other oregano
- 4 cloves garlic
- 1 serrano chile, seeds removed
- Kosher salt and freshly ground black pepper
- 2 limes, cut into wedges, for serving
Instructions
- Place the skirt steak in a large glass bowl or resealable plastic bag.
- To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
- Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
- Preheat a grill or grill pan over medium-high heat.
- When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
- Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 764 |
| Total Fat | 56 g |
| Saturated Fat | 15 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 2 g |
| Sugar | 16 g |
| Protein | 46 g |
| Cholesterol | 147 mg |
| Sodium | 809 mg |
Reviews
I was disappointed in this recipe, sorry to say. It didn’t taste like any Carne’ Asada that I’d ever had. It was too sweet. I even added extra garlic to it, but I feel the honey probably should have been left out.
I haven’t made the recipe but it looks delicious. I’m trying to prep what i can the night before so i can get to the grilling as soon as possible after work. Any thoughts on if the marinade could be made the night before and kept refrigerated? I read the part that Ree doesn’t recommend marinating the steak for more than 6 hours—although I’ve never had that happen to me before when marinating skirt steak.
Delish! Put it on the grilled squash, corn and zucchini salad!
Lynne Patterson, you have to go to a separate recipe for the shrimp (chipotle glazed shrimp). It’s listed in the Cook’s Notes.
I missed the directions for the shrimp. Did Ree add ingredients before grilling? It looks delicious!!
this got great reviews! very tasty!! hardest part is cleaning the blender haha
Great flavor and very easy to prep.
This was a hit! So yummy!!
Where exactly does one secure “Mexican Oregano?” Jesus.
don’t skip the Mexican Oregano. Gives a great “earthy” flavor. Spectacular with the Shrimp. Add Ree’s Corn and Squash salad and enjoy a great dinner.
Meat is perfect, lean towards under-done and let it rest..winner dinner!