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Marinated Skirt Steak With Garlic & Cilantro

Here's how you make Marinated Skirt Steak With Garlic & Cilantro
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  • Servings: 7
  • Prep: 25m
  • Cook: 10m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • FOR MARINADE
  • 1 tablespoon crushed hot red pepper flakes
  • 2 tablespoons water (boiling)
  • 1 cup freshly squeezed orange juice
  • 1/2 cup freshly squeezed lime juice
  • 2 tablespoons honey
  • 1 tablespoon soy sauce (Japanese soy sauce)
  • 1/2 cup white onion, coarsely chopped (sweet white onion)
  • 10 garlic cloves (peeled, halved, germ removed, and grated on a microplane grater)
  • 1 tablespoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano, preferably Mexican
  • 6 pounds beef skirt steaks (4 steaks, 1 1/2 lb. each)
  • FOR SEASONING BLEND
  • 2 tablespoons mild chile powder (preferably Chimayo, Ancho or Hatch)
  • 1 tablespoon garlic salt
  • 1 tablespoon lemon pepper
  • 1 tablespoon coarsely ground fresh black pepper
  • FOR RESTING BUTTER
  • 8 tablespoons unsalted butter
  • 1/4 cup finely chopped flat-leaf parsley (or cilantro)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon Worcestershire sauce
  • 4 garlic cloves (peeled, halved, germ removed, and grated on a Microplane grater)
  • 1 teaspoon crushed hot red pepper flakes
  • 1/4 cup oil (canola or vegetable oil, this is an approximate amount)
  • 1/2 cup cilantro leaves
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 - 2 minutes to rehydrate the flakes.

  • Step 2: Combine all the remaining marinade ingredients in a blender, or in a bowl using an immersion/stick blender. Stir in the pepper flakes and the soaking water.

  • Step 3: Place the skirt steaks in one extra-large resealable plastic bag (or divide between two large bags). Pour the marinade into the bag(s), squeezing out any excess air from the bag, and close. Roll the bag to evenly coat all the meat in the marinade. Refrigerate for at least 1 hour and up to 3.

  • Step 4: Preheat all grates of a well-oiled charcoal or gas grill to high.

  • Step 5: Combine all of the SEASONING BLEND ingredients.

  • Step 6: In a small saucepan, combine all the RESTING BUTTER ingredients, stirring to combine until butter melts. Pour into a baking dish or disposable aluminum pan, preferably a 13 1/2 X 9 5/8 X 2 3/4-inch lasagna pan.

  • Step 7: Remove steaks from the bag and lightly pat dry with paper towels.

  • Step 8: Season the steaks with the seasoning blend.

  • Step 9: Using your hands or a brush, evenly, but lightly, coat the steaks with canola oil.

  • NOTE: If you have a grill press(es) or a fire brick(s) wrapped in heavy-duty aluminum foil, it is ideal to keep on hand to keep the meat from lifting up and also to maximize the caramelization.

  • Step 10: Place the steaks on the grill, keep the lid open, and do not move the steaks until they are well marked and lightly charred, about 2 minutes. Flip the steaks, keep the lid open, and repeat on the second side, grilling for 2 minutes.

  • Step 11: Place the steaks into the pan of resting butter, dredging to thoroughly coat both sides in the butter.

  • Step 12: Clean and re-oil the grill grates.

  • Step 13: Letting any excess butter run off into the pan, place the steaks back on the grill, close the lid, and do not move them until they reach the desired doneness.

  • Step 14: Cook about 2 minutes for rare, about 3 minutes for medium, and about 4 for well done.

  • Step 15: Remove from the grill and place in the butter, turning to coat, and let rest for at least 5 minutes or up to 15.

  • Step 16: Drizzle some of the butter on a cutting board, top with the steaks, and cut against the grain, on the diagonal, into 1/4-inch slices. Sprinkle with cilantro leaves over the top.

We hope you enjoy this recipe!

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