Lime and Chili Skirt Steak Recipe
Skirt steak is a long, thin slab of meat probably most commonly known as the steak that is used to make fajitas. Because it is such a thin cut of meat with tough fibers, skirt steak is best when cooked fast over high heat, such as on a grill or in a cast-iron skillet.
Servings: 4
Calories: 104kcal
Ingredients
- 2 pounds skirt steak, trimmed
- 2 to 3 tablespoons of lime juice
- 1 teaspoon of chili powder
- 3 cloves of garlic, minced finely
- 1 tablespoons of olive oil
- 1 teaspoon of salt
- 1/4 teaspoon of cayenne pepper
Instructions
Prepare the marinade
- Whisk together the olive oil, lime juice, chili powder, garlic, and salt.
- Place the steak in a shallow baking dish or pan.
- Pour the marinade over the steak until it is fully coated.
- Cover or wrap the meat well, chill for up to 6 hours or 24 hours.
To cook
- Heat the grill to medium-high heat.
- Remove the steak from the marinade and season both sides with salt and pepper.
- Place the meat on the grill and allow it to cook for 2 to 3 minutes until well seared on both sides.
- The skirt steak is done when it reaches an internal temperature of 130F to 135F.
- Remove the steak from the grill and allow it to rest for one to two minutes.
- Slice the steak with the grain into three sections.
- Turn each section against the grain and slice it into 1/4-inch pieces.
- Place the warm meat to a plate and serve.
Nutrition
Serving: 100g | Calories: 104kcal