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.
For a thin, tougher cut of meat like skirt steak, the best way to ensure tenderness is a marinade, a hot grill and quick cooking time..
Grill for two minutes on the first side, flip and grill for two more minutes. That’s it.
Let the meat rest for 5 – 7 minutes before slicing. Then, thinly slice the meat against the grain to avoid tough and chewy pieces.
Beautiful, evenly cooked, tender and juicy skirt steak. Ready to use on tacos, quesadillas, in a salad or just popping into your mouth! One recipe – many uses!
I opted to tuck mine into ooey, gooey, cheesy quesadillas.
Grilled Skirt Steak
Ingredients:
- 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
Directions:
- 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.
Tagged: grilling, Mexican, nachos, quesadillas, skirt steak, Steak, steak for salads, tacos
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