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.
- 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
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.
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.
Serving: 100g | Calories: 104kcal