Sauces & Spreads

Grilled Skirt Steak With Mojo Marinade Recipe

Name: Grilled Skirt Steak With Mojo Marinade Recipe
Prep time: 5 min
Cook time: 1 h 50 min
Total time: 1 h 55 min
Yield: 4 servings
Ingredients: 2 pounds skirt steak, trimmed of excess fat (see note); 2 tablespoons juice from about 2 limes, plus 1 extra lime for serving; 1/4 cup juice from 1 orange; 2/3 cup olive oil, divided; 4 medium cloves garlic, minced; 1 teaspoon ground cumin; Kosher salt and freshly ground black pepper; 1/4 cup chopped fresh cilantro leaves and fine stems

4 servings

portions

5 minutes

temps actif

1 hour 55 minutes

temps total

Commencer à Cuisiner

Ingrédients

2 pounds skirt steak, trimmed of excess fat (see note)

2 tablespoons juice from about 2 limes, plus 1 extra lime for serving

1/4 cup juice from 1 orange

2/3 cup olive oil, divided

4 medium cloves garlic, minced

1 teaspoon ground cumin

Kosher salt and freshly ground black pepper

1/4 cup chopped fresh cilantro leaves and fine stems

Instructions

Place skirt steak a resealable bag and add lime and orange juice, olive oil, garlic, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper. Seal and squish around to combine. Place in the refrigerator to marinate at least 1 hour and up to overnight.

When ready to cook, remove meat from marinade and pat dry with paper towels. Transfer marinade to a small saucepan and simmer until reduced by half over medium heat.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

Place skirt steak on hot side of grill and cook, flipping occasionally, until well-charred and an instant-read thermometer inserted into their center registers 115°F to 120°F (46°C to 49°C) for medium-rare, about 2 to 4 minutes or 125°F to 130°F (52°C to 54°C) for medium, about 3 to 5 minutes. Transfer steak to a large plate, tent with foil, and allow to rest for 10 minutes.

Alternatively, to finish indoors: Heat 2 tablespoons vegetable or canola oil in a large stainless steel or cast iron skillet over high heat until shimmering. Add steak and cook, turning frequently, until well-browned and an instant-read thermometer inserted into its center reads 115°F to 120°F for medium-rare or 125°F to 130°F for medium. Reduce heat as necessary if steak smokes excessively or starts to burn. Transfer to a wire rack set in a rimmed baking sheet and allow to rest 10 minutes.

Slice steak against the grain , drizzle with pan sauce and sprinkle with cilantro. Cut extra lime into wedges and serve with steak.

Nutrition

Taille de Portion

Serves 4

Calories

714 kcal

Lipides Totaux

51 g

Lipides Saturés

16 g

Lipides Insaturés

0 g

Acides Gras Trans

Cholestérol

135 mg

Sodium

276 mg

Glucides Totaux

4 g

Fibres Diététiques

1 g

Sucres Totaux

2 g

Protéines

57 g