| Level: | Easy |
| Total: | 6 hr 25 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 6 hr 25 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- Deselect All
- 2 pounds skirt steak
- 1/2 cup olive oil
- 1/2 cup soy sauce
- 6 cloves garlic, minced
- Juice of 2 limes
- 1 large handful fresh cilantro, leaves and stems, finely chopped
- 1 jalapeno, seeded and minced
- 2 tablespoons red wine vinegar
- 1 teaspoon freshly ground cumin, seeds lightly toasted
- 1/2 teaspoon sugar
- Kosher salt and freshly ground black pepper
Instructions
- Lay the skirt steak in a large nonreactive bowl or baking dish.
- Combine the oil, soy sauce, garlic, lime juice, cilantro, jalapeno, red wine vinegar, cumin, sugar and 1 tablespoon each salt and pepper. Pour the marinade over the steak, making it’s well coated. Cover and refrigerate for 4 to 6 hours, or overnight.
- Preheat a grill or cast-iron skillet to high heat. Remove the steak from the marinade, sprinkle both sides with salt and pepper, and place it on the grill. (If cooking indoors, remove excess marinade, as the garlic may burn and smoke).
- Grill the steak for just a few minutes per side, depending on thickness, until it is cooked to your preference. You may need to work in batches.
- Transfer the steak to a cutting board and let rest for 5 minutes. Slice the steak thinly against the grain on a diagonal and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 724 |
| Total Fat | 56 g |
| Saturated Fat | 15 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 49 g |
| Cholesterol | 147 mg |
| Sodium | 1902 mg |
| Serving Size | 1 of 4 servings |
| Calories | 724 |
| Total Fat | 56 g |
| Saturated Fat | 15 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 49 g |
| Cholesterol | 147 mg |
| Sodium | 1902 mg |
Reviews
White vinegar is traditional Mexican.
This recipe is great and very low maintenance when it comes to cooking Mexican food. Usually there are a lot of chiles and other ingredients involved, toasting whole spices and such. This recipe is an exercise in using a small amount of ingredients and getting big flavor. I usually marinate some Flank steak overnight and grill it the next day for tacos. Delicious
So good
Yes excellent