Description
A simple, flavorful marinade recipe using lime, cilantro, and spices to tenderize and season skirt or flank steak for grilling.
Ingredients
Scale
- 2 pounds skirt steak or flank steak
- 1 cup fresh lime juice (about 6–8 limes)
- 1/2 cup olive oil
- 1/2 cup chopped fresh cilantro
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
Instructions
- Place the steak in a large, non-reactive dish or a sealable plastic bag.
- In a medium bowl, whisk together the lime juice, olive oil, cilantro, garlic, cumin, oregano, salt, pepper, and red pepper flakes if you are using them.
- Pour the marinade over the steak, making sure the meat is fully coated.
- Cover the dish or seal the bag and refrigerate for at least 4 hours, or preferably overnight for maximum flavor.
- Remove the steak from the marinade, letting excess drip off, about 30 minutes before grilling. Discard the used marinade.
- Grill the steak over medium-high heat for 4-6 minutes per side for medium-rare, depending on thickness.
- Let the steak rest for 10 minutes before slicing thinly against the grain.
Notes
- For skirt steak, trim off any thick fat deposits before marinating.
- If you prefer a spicier marinade, substitute the red pepper flakes with one minced jalapeño or serrano pepper.
- This marinade works well for flank steak, skirt steak, or even sirloin cuts.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4 oz cooked steak
- Calories: 320
- Sugar: 0.5
- Sodium: 450
- Fat: 22
- Saturated Fat: 4
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0.5
- Protein: 28
- Cholesterol: 75