Temperatures are on the rise, and this Citrus Cilantro Skirt Steak is the perfect recipe to resurrect your outdoor grill with. It has the perfect amount of sweet and spice to paint smiles on everyone’s faces.
Tips / Suggestions
- Be sure to cut the steak against the grain before digging into. This will allow for a more tender bite.
- If you have the time, marinate over night. It will only improve the flavor profile.
Citrus Cilantro Skirt Steak
4
servings30
minutes15
minutesSkirt steak marinated in a refreshing citrus cilantro blend, grilled over high heat, and smothered with a cilantro lime compound butter
Ingredients
2-3 lbs 2-3 skirt steak
- Citrus Cilantro Marinade
4 tbsp 4 worcestershire sauce
1 tsp 1 salt
1 tsp 1 pepper
1/2 cup 1/2 orange juice
3 tbsp 3 olive oil
1/4 cup 1/4 red wine vinegar
1 handful 1 cilantro, stems removed
1 tbsp 1 garlic powder
1 tbsp 1 spanish smoked paprika
1 1 lime, juiced
1 1 medium sized onion of choice
- Cilantro Lime Compound Butter
4 tbsp 4 non-salted butter, softened
1 pinch 1 salt
1 pinch 1 pepper
1 tsp 1 minced garlic
1 tsp 1 lime juice
1 tbsp 1 cilantro, finely chopped
Directions
- Thoroughly mix all ingredients for the compound butter. Using saran wrap, roll the butter to form a stick, and place in the refrigerator for an hour.
- Add all of the marinade ingredients to a blender and blend till a consistent liquid. Add the skirt steak to a ziploc and pour in the marinade. Place in the refrigerator and marinade for at least 2 hours.
- Remove the skirt steak from the refrigerator and let come up to room temperature for around 30 minutes. Heat your grill to 400-450 degrees F direct. Place the steak on the grill and cook for roughly 5 minutes, flip, and cook for another five minutes. Repeat until your desired doneness.
- Remove the steak from grill and let rest for 5 minutes. While resting, add a slice or two of the compound butter on top. After resting, slice up against the grain, and dig in.
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