Marinated Skirt Steak

Servings: 1
1 to 30 min

The dish is so easy and delicious, it will probably become a staple of your weeknight dinners!

  • Ingredients
  • step-by-step directions
Marinated Skirt Steak
  • For Marinade:
  • 1/4 cup fresh lime juice
  • 1 teaspoon ground cumin
  • 1 1/2 tablespoons chili powder
  • 3 cloves garlic, chopped
  • For Skirt Steak:
  • 11/4 pound skirt steak
  • Salt
  • 1 12- inch sheet plastic wrap
  • 1 can (21.5 ounces) BUSH’S® Sweet Mesquite Grillin’ Beans®
  • Optional Pesto (or use favorite jarred pesto, if preferred):
  • 1 cup fresh cilantro
  • 1/2 teaspoon salt
  • 1 tablespoon green jalapeño, chopped
  • 1/4 cup canola oil
  • Optional Red Salsa (or use favorite jarred salsa, if preferred):
  • 1/2 each white onion, peeled
  • 2 each Roma tomatoes
  • 1 each red jalapeño
  • 1/2 teaspoon salt
  • Optional Garnish:
  • 1/4 cup sour cream
  • For Marinade:
  • In large bowl, mix together lime juice, cumin, chili powder and garlic.
  • For Skirt Steak:
  • Using paper towel, pat steak dry. Place in large bowl of marinade and turn to evenly coat. Cover bowl tightly with plastic wrap and refrigerate for 20 minutes. (Tip: Do not marinate for more than 20 minutes, as steak is thin and acid in lime juice will cause meat to become granular and dry.)
  • Remove steak from marinade and season with salt to taste.
  • Set clean, well-oiled grill to high heat, when grill is hot, place steak on grill using tongs. Cook 3 minutes. Using tongs, flip steak and cook 2 minutes or until internal temperature is at least 145 degrees F. (Tip: Skirt steak is thin and cooks quickly; to avoid overcooking meat, make sure grill is very hot before placing meat on grill.)
  • Remove steak from grill using tongs and place on platter. Let rest for 10 minutes before slicing.
  • Serve with BUSH’S Sweet Mesquite Grillin’ Beans.
  • For Optional Pesto: Place cilantro, salt, jalapeño and oil in food processor or blender. Blend until smooth.
  • For Optional Red Salsa:
  • Set clean, well-oiled grill to high heat. When grill is hot, using tongs, place tomatoes, onion and jalapeño directly on grill. Cook until charred evenly on all sides, about 5 minutes, turning as necessary.
  • Using tongs, remove onion, tomatoes and jalapeño from grill. Cut onion into pieces and place onion, tomatoes and jalapeño in food processor or blender. Add salt and puree until smooth.
  • Garnish steak with thick stripe of pesto, salsa and sour cream, as desired.
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