Description
A bright and tangy marinade using orange juice to tenderize skirt steak, creating a smoky, caramelized exterior and juicy interior.
Ingredients
Scale
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 1/2 pounds skirt steak
Instructions
- Pat the skirt steak dry with paper towels. Mince the garlic and measure the spices. Choose a shallow dish or resealable plastic bag large enough to hold the steak flat.
- In a bowl, whisk together the orange juice, soy sauce, olive oil, minced garlic, ground cumin, chili powder, and black pepper until combined.
- Place the skirt steak in the resealable bag or dish. Pour the marinade over the meat, pressing out excess air if using a bag. Seal or cover and refrigerate for at least 2 hours. For best flavor and tenderness, marinate overnight.
- Preheat a grill or heavy skillet over medium-high heat until very hot. Remove the steak from the marinade, letting excess drip off. Oil the grill grates or pan lightly if needed. Sear the steak about 4–5 minutes per side for medium-rare to medium, depending on thickness. Avoid overcooking—skirt steak is best slightly pink.
- Let the steak rest on a cutting board for 5–7 minutes. Slice thinly against the grain into strips. Serve immediately with any pan juices drizzled over the top.
Notes
Trim silver skin and excess fat for more even cooking. Always cut against the grain for tenderness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 3.5g
- Sodium: 900mg
- Fat: 44g
- Saturated Fat: 10g
- Unsaturated Fat: 34g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 34g
- Cholesterol: 90mg