Skirt steak is a long and flat cut frequently used in fajitas and other stir fry dishes. It comes from the beef plate on the belly area right under the ribs. It has a rich flavor and because it is not the most tender cut of beef it is well suited for marinades.
My husband does most of the grilling at our house. He’s much better at it than I am. We typically grill marinated skirt steak with peppers and onions, and add fresh pico de gallo, avocados, and warm corn tortillas for the perfect steak taco night.
Southwest Skirt Steak
Course: Meat, SaucesCuisine: American, Southwest4
servings15
minutes20
minutes2 to 6
HoursSkirt steak marinated with lime, jalapeno and cilantro
Ingredients
Skirt steak
- Marinade
1/2 cup Olive Oil
1/2 cup Lime Juice
2 medium Jalapenos
1 cup Cilantro leaves and stems (about 1/2 a bunch)
4 to 6 Fresh Garlic cloves
1 teaspoon Salt
1/4 teaspoon Black Pepper
Directions
- Put all ingredients for the marinade in blender or food processor and pulse until finely minced and well blended. Will yield about 2 cups.
- Coat both sides of skirt steak using about 1 cup of the marinade (reserve the rest for garnish).
- Cover and refrigerate for 2 to 6 hours. The longer the marinade, the more tender the meat will be. We typically place the coated steak in a large ziploc bag.
- Remove marinated beef from fridge about 1/2 hour prior to cooking to allow to come up to room temperature.
- If serving with grilled peppers and onions, slice peppers and onions and toss with sunflower oil and chili seasoning salt, place in grill safe pan, and grill along with steak.
- Grill steak to medium rare, remove from grill and let rest before slicing.
Notes
- If you have leftover marinade, mix with equal parts sour cream or buttermilk for a flavorful dressing perfect for taco salad.
- RV Life & Meal Prep Tip: Place steak, chopped peppers and marinade in gallon freezer ziploc and store in freezer for up to 90 days until ready to make. Remove from freezer the day before and thaw in the fridge.
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