|Recipe Name:||Grilled skirt steak with rojo marinade||Submitted by:||Ryan|
|Preparation Time:||60+ Minutes|
|Number of Servings:||4|
2 Pound(s) outside skirt steak
1/2 Cup(s) orange juice
2 Tablespoon(s) lime juice
6 Clove(s) minced garlic
1 Teaspoon(s) ground cumin
1 Teaspoon(s) ground oregano
1/4 Teaspoon(s) red pepper flakes
2 Tablespoon(s) black soy sauce
3/4 Teaspoon(s) salt
Make sure to buy the thinner outside skirt steak. The wider outside skirt steak is tougher.
Remove excess fat and silver skin.
Cut the steaks in half to get 4 pieces that are 6 to 8 inches long.
Make the marinade:
Mix the marinade ingredients in a shallow baking dish.
Add the steaks to the pan and coat them on both sides with the marinade.
Cover with plastic wrap and let soak in the marinade for an hour in the fridge.
Save the marinade and boil in a sauce pan over high heat for 30 seconds.
Remove from heat and mix in a bowl with 1 tsp lime zest, .5 tsp orange zest, 2 tbsp lime juice, 1 tbsp olive oil.
Pat the steaks dry to remove any moisture from the surface.
Mix a tbsp olive oil and 1 tsp baking soda. Coat the steaks with the oil mixture and rub in for best browning.
Preheat the grill. Clean and oil the grate.
Turn off the heat on one side to have a cool side, and leave the other side on high.
Cook 2-4 minutes on a side until well browned.
Slide the steaks to the cool side when done.
Let rest for 10 minutes under foil.
Slice against the grain.
Serve with a drizzle of the sauce from the marinade.