CITRUS MARINATED SKIRT STEAK
Happy Spring! This is my favorite time of year! The grass is green again, flowers are popping up everywhere, and momma bird is hatching her babies right outside my front door. I get such great joy watching those little babies reaching their heads up for their next meal and then seeing them learning to fly by going back and forth between their nest and the tree in our front yard. Along with all this spring joy comes extra chores of cleaning up the yard and preparing and planting my gardens. It can seem very hectic at times so I like to plan ahead when it comes to meal prepping.
One of the ways I like to plan ahead is to make a double batch of an entree or protein so that I have the most time consuming part of a meal at my fingertips. I’ve told you, in the past, that I like to roast 2 chickens at a time. I also like to grill multiple skirt steaks at once. That way I have much less work to do (and dishes) in the near future.
Skirt steak is one of the most versatile cuts of beef. It’s very forgiving and takes minutes to cook! I love Huevos Rancheros! I could eat it EVERY.SINGLE.DAY. If you don’t like Huevos Rancheros as much as I do, you could just have steak and eggs. Sometimes simple is best!
When you marinate skirt steak, it’s tender enough for quesadillas without dragging all of the rest of the filling out with your first bite. It’s works well in sandwiches, salads, fajitas, cheesesteaks, tacos, and honestly, I could just stand at the fridge and eat cold slices dipped in horseradish sauce!
You don’t have to know a lot about cooking or have a fancy grill to make skirt steak. Actually, with all the rain we have had, I didn’t want to grill out so I used my oven’s much underutilized broiler. If you think about it, a broiler IS just an upside down grill. In fact, growing up, I didn’t know you could cook a steak any other way! I'm now wondering why I don’t use my broiler more often especially, when it’s too cold or rainy to grill! Now that I’ve shown you how to cook skirt steak once and have enough for breakfast, lunch, and dinner, please let me know how you like to prepare it! CITRUS MARINATED SKIRT STEAK 2 packages Triple S Farms Skirt Steak Marinade: Juice of 2 Limes Juice of 2 Lemons Juice of 1 Orange 2 Cloves Garlic, smashed but intact 1 tsp. Ground Cumin 1 tsp. Ground Coriander 1 tsp. Smoked Paprika or Chipotle Chili Powder 1 tsp. Dried Oregano 2 Tbs. Olive Oil Cut skirt steak into manageable pieces and place in 9 x 13 baking dish. Combine marinade ingredients. Add marinade to steak. Refrigerate for at least 6 hours or overnight. If broiling, move oven rack to top shelf and preheat. If grilling, preheat grill. Preheat either oven or grill for at least 10 minutes. Remove steak from marinade and season with salt and pepper. Place steak on broiler pan or sheet pan. DO NOT use glass or parchment paper in your broiler! Cook for 4 minutes on first side. You might have to move the pan around to get an even cook, depending on how many flame rods you have on your broiler. Some ovens have 1, mine has 3. Turn meat over and cook for 3-4 minutes. Use the same times for your grill. If you want a more well done steak, only add a few minutes as it is a thin cut of meat and cooks very quickly. Cover and let rest for 5-10 minutes. That last step is very important because it will continue to cook while it’s resting.
