A classic Latin American dish featuring tender skirt steak marinated in a vibrant blend of citrus, garlic, and fresh herbs, then grilled to smoky perfection.
Combine the lime juice, orange juice, garlic, cilantro, vegetable oil
In a large bowl or resealable gallon-sized plastic bag, combine the lime juice, orange juice, garlic, cilantro, vegetable oil, soy sauce, cumin, salt, and black pepper.
Add the steak to the marinade, ensuring it is completely submerged or coated
Add the steak to the marinade, ensuring it is completely submerged or coated. Seal and refrigerate for 2 to 4 hours.
2 hr
Preheat your grill
Preheat your grill to high heat, roughly 450°F (232°C). Remove the steak from the marinade and shake off any excess.
Grill the steak for 3
Grill the steak for 3 to 5 minutes per side, depending on thickness, until the internal temperature reaches 135°F (57°C) for medium-rare.
10 min
Transfer the steak
Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. Slice thinly against the grain to serve.
10 min
A little kitchen wisdom
For the best results, let the meat marinate for at least 2 hours, but no more than 8 hours, as the citrus can begin to break down the muscle fibers too much. Always slice against the grain for maximum tenderness.
What you'll need
GrillLarge bowl or gallon bagTongsMeat thermometerCutting board
Keep the good going
For now. And for later.
Make it ahead
The steak can be placed in the marinade up to 8 hours in advance.
Store & enjoy
Store leftover sliced steak in an airtight container. Reheat quickly in a hot skillet for 1-2 minutes to avoid overcooking.
Allergens
Contains soy.
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An AI-created recipe from the EZdish collection. Ingredient quantities and techniques have not been independently kitchen-tested. Published on this website . Updated . First published in the EZdish collection .
