Easy Grilled Skirt Steak
Tender and juicy, this skirt steak is grilled to perfection with a simple citrus marinade. Serve it with chimichurri sauce, in tacos, or with a simple side dish.
Servings: 4
Ingredients
- 2 pounds skirt steak
For the citrus marinade:
- 1/4 cup extra-virgin olive oil
- Juice of 1 orange
- Juice of 1 lime
- 2 tablespoons soy sauce
- 4 garlic cloves smashed
- 1 tablespoon white vinegar
- 1 tablespoon honey
- 1 teaspoon browning sauce
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
Instructions
- Combine all of the marinade ingredients in a bowl or zip-top bag. Add the steak and marinate for at least 1 hour, preferably 4 to 6 hours.
- Let the steak sit at room temperature for 20 minutes. Preheat the grill to high heat.
- Grill the steak until medium-rare, about 3 minutes per side, depending on thickness. Let the steak rest for 5 to 10 minutes. The steak is medium-rare when an internal thermometer reads 130-135°F.
- Slice against the grain into thin strips and serve immediately.
Notes
Storage: Store leftover steak in an airtight container for up to 3 days. Reheat on the grill or in the oven at 250 to 300°F until warmed through.
Nutrition
Calories: 506kcal | Carbohydrates: 9g | Protein: 50g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1239mg | Potassium: 751mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 5mg