Skirt Steak & Marinade

Skirt steak is one of those meats that when seasoned and grilled right, it’s amazing. When on sale at the butcher, I’ll usually pick up a pack if the weather looks good for grilling.

The recipe below includes the step of tenderizing the meat which is super helpful before placing into the marinade. I prefer my wooden rolling pin which is a perfect tool for this task.

Ingredients:

• 1 1/2 lb. skirt steak
• 1/3 cup olive oil
• 1/4 cup low sodium soy sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 3 to 4 cloves minced garlic
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon fresh black pepper

Directions:

1. Cut the steak into three to four pieces. Place each cut in between parchment paper or plastic wrap and using a meat pounder or wooden rolling pin, pound the meat until the fibers loosen and the steak is slightly flattened.
2. Whisk all the marinade ingredients together in a bowl. 
3. Add skirt steak and marinade into a plastic bag or dish, seal the bag, and press out the air. Place it in the fridge to marinate for 30 minutes to two hours (up to six hours max), flipping at least once.
4. Remove the steak and pat it completely dry with paper towels. Grill or pan-sear on high heat for three to five minutes per side until medium-rare.
5. Let the meat rest for 10 minutes, then slice it thinly against the grain. 

Salt Swaps:

• Using low sodium soy sauce in the marinate will reduce the amount of salt in the marinade.
• This recipe doesn’t use any added salt in the marinade.