This skirt steak recipe is my go-to when making quesadillas, steak tacos, nachos, salads or anything else that calls for tender, delicious and mouth-melting slices of steak. With just a few ingredients and proper technique, this will be the only steak recipe that you’ll ever need. I should point out that this recipe is for tougher cuts of beef, such as: strip, flank or blade. I’m not marinating a New York Strip or Filet in this
stuff because, well, I would never marinate either of those cuts. But, I digress – that’s an entirely different post. Go ahead and give this recipe a try and I swear it’ll be the last one you will ever use.
Grilled Skirt Steak
- 1 skirt steak, about 1 1/2 – 2 pounds
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 tbsp. Sambal Oelek
- 1 tbsp. vegetable oil
- Juice of three clementines
- Rub steak with salt and pepper. Place in a sealable plastic bag.
- Add Sambal Oelek, vegetable oil and clementine juice. Mix well to make sure marinade is evenly distributed.
- Let marinate for at least 30 minutes, up to four hours.
- Pre-heat grill to high. Carefully brush grates with a thin layer of vegetable oil using a paper towel that has been dipped in the oil.
- Grill steak for 2 minutes per side.
- Remove from grill and let rest for 5 – 7 minutes before thinly slicing against the grain.