Citrus Marinated Skirt Steaks
A delicious citrus fajita marinade for skirt steaks.
Servings 4 to 5 servings
- About two and half pounds of skirt steak
- 8 garlic cloves roughly chopped
- 1/2 of a large white onion roughly chopped
- Juice and zest of one lime
- Zest of one small orange
- 1 whole jalapeno roughly chopped
- 2 tablespoons soy sauce
- 1 and 1/2 tablespoon Fiesta mix
- 2 teaspoons chili powder
- 1/2 teaspoon paprika
- 2 teaspoons ground cumin
- 1/4 teaspoon black pepper
- Kosher salt
Place all of the ingredients (except for the skirt steak) in a container. Mix all of the ingredients together. I like to use a plastic food storage bag.
Then, place the skirt steak into the marinade and make sure to coat both sides of the meat with the marinade.
Cover your dish, or close your plastic food storage bag, and place into refrigerator.
Marinade the meat for at least 24 hours.
When ready to cook the meat, remove meat from the refrigerator and let the meat reach room temperature for even cooking. (I usually sit my meats out for about 15 minutes at least).
Cook meat to desired doneness on the grill or by using the stove top.
I cook my skirt steak on medium high heat in an oiled pan for 4 minutes on each side to get a medium rare cooked skirt steak.
- I like to sprinkle each skirt steak with a little bit of kosher salt and black pepper right before cooking the meat.
- And before cutting the meat to serve, I let the meat rest at least ten minutes so that the meat juices stay locked in the meat, which allows for a more juicier piece of meat.
Calories: 462kcal | Carbohydrates: 5g | Protein: 63g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 710mg | Potassium: 941mg | Fiber: 1g | Sugar: 1g | Vitamin A: 391IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 6mg